Turkey Taco Bake

Ingredients

• White rice

  long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  2 tbsp or 27g

• Ground turkey

  raw

  1 ½ lb or 680g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Chili powder

  1 tsp or 3g

• Garlic powder

  1 tsp or 3g

• Cumin seed

  ½ tsp, ground or 2g

• Sweet corn

  yellow, frozen, kernels cut off cob

  1 cup or 136g

• Fire-roasted diced tomatoes

  canned, Del Monte

  2 cup or 504g

• Green chilies

  diced, canned

  8 tbsp or 120g

• Black beans

  canned, low-sodium, drained

  1 can or 425g

• Salsa

  1 ½ cup or 389g

• Cilantro

  raw, coriander leaves

  6 tbsp or 6g

• Lime juice

  1 lime yields or 44g

• Mexican cheese blend

  reduced fat

  1 cup, shredded or 113g

Directions

1. Prepare the rice according to package directions. Preheat the oven to 375°F.
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, salt, pepper, chili powder, garlic powder, and cumin. Cook, breaking up the meat, for about 5-7 minutes until cooked through.
3. Add the frozen corn, fire roasted tomatoes, green chilies, black beans, and salsa. Cook for 3-5 minutes until warmed. Stir in the freshly chopped cilantro and lime juice.
4. Transfer the mixture to a large bowl and stir in the cooked rice until well combined. Pour the mixture into a 13x9 baking dish and top with shredded cheese.
5. Bake for 20-25 minutes until the cheese is melted and bubbly.