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Prep Time: 5 Minutes Cook Time: 17 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I found this recipe in Woman's Day magazine. My future hubby and I really liked this dish. When I made this I used instant white rice. We decided to leave off the tomatoes and not serve this with the tortilla chips, but I think I'll use crushed tortilla chips next time. I did also add kidney beans to this before cooling. I did also find myself the water did not completely absorb but it really wasn't that big of a deal once mixed in. Ingredients:
1 lb ground turkey |
1 1/4 ounces low salt taco seasoning mix |
2 cups water |
16 ounces thick & chunky salsa |
11 ounces mexican-style corn |
2 cups instant brown rice |
1 cup shredded mexican cheese or 1 cup taco blend cheese |
2 cups shredded lettuce |
1 large tomato, chopped |
1/2 cup reduced-fat sour cream |
baked corn tortilla chips |
Directions:
1. Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12-15 minutes, until liquid is aborbed. Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
2. On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.
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