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, canned, whole kernel, drained solids

  1 cup or 164g

• 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

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Preheat the oven to 375°F. Cook the rice according to package directions until tender, then fluff.
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, and cook, breaking up the meat, until no longer pink, 5–7 minutes.
3. Stir in the corn, diced fire-roasted tomatoes, green chilies, black beans, and salsa; simmer 3–5 minutes to heat through. Off the heat, mix in the cilantro and lime juice.
4. In a large bowl, combine the cooked rice with the turkey mixture until evenly incorporated. Transfer to a 13×9-inch baking dish and sprinkle the shredded cheese over the top.
5. Bake at 375°F until the cheese is melted and the edges are bubbling, 20–25 minutes. Let rest 5 minutes before serving.