 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is an original Betty Crocker recipe, I just changed a few things to make it healthier. It called for 1 cup Thick and Chunky Salsa, but i am allergic so I ommited it and added Diced tomatoes instead. I also used Ground Turkey instead of Ground Beef and I added Black Beans. Ingredients:
1 lb ground turkey |
1/4 tablespoon chili powder |
1/4 teaspoon garlic powder |
1/4 teaspoon onion powder |
1/4 teaspoon dried oregano |
1/2 teaspoon paprika |
2 teaspoons ground cumin |
1 teaspoon sea salt |
1 teaspoon black pepper |
15 oz black beans, canned, low sodium |
3/4 cups water |
14 1/2 oz diced tomatoes, canned |
1 cup frozen whole kernel corn |
2 cups cooked brown rice |
3 1/2 oz fat free cheddar cheese, shredded |
1 cup shredded lettuce |
1 medium tomato, chopped (3/4 cup) |
Directions:
1. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in taco seasoning mix, water, salsa(if desired) and corn. Heat to boiling. Stir in rice; boil 1 minute. Remove from heat; cover and let stand 8 minutes.
3. Fluff rice mixture with fork; sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.
4. Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce. Serve with sour cream if desired.
|
|