Turkey Taco Bake

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Ground turkey

  Poultry food products, raw

  24 oz or 684g

• 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

  1 tsp, ground or 3g

• 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

  2 cup or 518g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Lime juice

  Raw

  2 tbsp or 30g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Heat the oven to 375°F. Cook the rice according to package directions until tender, then fluff and set aside.
2. Warm 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, 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, fold in the cilantro and lime juice.
4. In a large bowl, combine the cooked rice with the turkey mixture until evenly coated. Transfer to a 13×9-inch baking dish and sprinkle the cheddar over the top.
5. Bake at 375°F until the cheese is melted and the edges are bubbling, 20–25 minutes. Let stand 5 minutes before serving.