Turkey Taco Bake

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Ground turkey

  Poultry food products, raw

  18 oz or 513g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chili powder

  Spices

  1 tsp or 3g

• Garlic powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salsa

  Sauce, ready-to-serve

  1 ½ cup or 389g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

• Lime juice

  Raw

  2 tbsp or 30g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 375°F. Prepare the rice according to package directions.
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.