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SERVINGS: 12 servings

PREP TIME: 15 minutes

TOTAL TIME: 1 hour


2 (16-ounce) packages JENNIE-O® Lean Ground Turkey
1 cup shredded cheddar cheese
1 cup breadcrumbs
1 egg, beaten
1/4 cup oil
1 small onion, minced
1/2 cup minced red bell pepper
1/2 cup minced green pepper
1 stalk celery, minced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon chipotle powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes

Cooked rice
1 cup shredded cheddar cheese

Tex-Mex Gravy
1 (15-ounce) can HORMEL® Turkey Chili with Beans
2 tablespoons oil
1/4 cup flour
1 tablespoon tomato paste
2 teaspoons cumin
1 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon salt
1 1/2 cups chicken broth


Heat oven to 400°F. Line large, rimmed baking sheet with foil. In large bowl combine all meatball ingredients. Form mixture into meatballs. Place on prepared baking sheet. Bake 15 to 20 minutes. Always cook turkey to well-done, 165°F as measured by a meat thermometer.

Tex-Mex Gravy
In bowl of food processor, place chili. Puree until smooth.

In large skillet over medium-high heat, heat oil. Stir in flour. Cook, stirring, 3 to 4 minutes or until it makes a light brown roux. Add tomato paste, cumin, garlic powder, onion powder, oregano, pepper, chili powder and salt. Add chicken broth, mixing and stirring until the sauce thickens. Add blended chili. Reduce heat. Cook 8 to 10 minutes or until thickened and heated through.

Add meatballs to gravy. Simmer together 5 to 7 minutes.

In 3 quart casserole, place desired amount of cooked rice. Top with meatballs and gravy. Sprinkle with 1 cup cheese. Bake 10 to 15 minutes, or until cheese is melted and meatballs and rice are heated through.