Turkey Taco Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 464.8
- Total Fat: 12.7 g
- Cholesterol: 57.0 mg
- Sodium: 763.8 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 10.4 g
- Protein: 26.8 g
View full nutritional breakdown of Turkey Taco Bake calories by ingredient
Introduction
This is an easy dish with some mexican food flavor meant to spread a little money a long way. I came up with the concoction when I ran out of lettuce for a taco salad. Could be made vegetarian by leaving out the turkey meat. This is an easy dish with some mexican food flavor meant to spread a little money a long way. I came up with the concoction when I ran out of lettuce for a taco salad. Could be made vegetarian by leaving out the turkey meat.Number of Servings: 8
Ingredients
-
* Ground Turkey, 1 unit, yield from 1 lb raw
* Beans, pinto, 5 cup (Cooked or Canned)
* White Rice, short grain, 2 cup (un-cooked)
* Salsa, 1 cup
* Cheddar Cheese, 1 cup, shredded
* Tomato Sauce, 1 cup
* Onions, raw, .5 cup, chopped
* Garlic, 3 tsp
* Taco Seasoning, 4 tsp
* 1/2 cup water
* 1 tbsp olive oil
Directions
Brown Turkey meat in non-stick pan, use PAM as needed. When done browning sprinkle with taco seasoning.
Add .5 cup of water and let simmer until liquid is cooked out.
Mix Salsa and Pinto Beans into the meat and set aside.
Heat 1 tbsp olive oil in non-stick pan.
Add onion, garlic and raw rice and sautee until rice is brown.
Add 1 cup of tomatoe sauce and water per rice package directions.
Cook rice until no liquid remains.
Spray a large glass baking dish with PAM and layer ingrediants inside as follows:
1st - Rice
2nd - Meat Mixture
3rd - Cheese
Bake in the oven at 350 until cheese has melted and dish is heated through.
Serve with a dollop of sour cream (not included in cal count).
I got the number of servings by splitting the pan up into 8 sections. Not sure the exact serving amount.
Number of Servings: 8
Recipe submitted by SparkPeople user FEFERNATOR.
Add .5 cup of water and let simmer until liquid is cooked out.
Mix Salsa and Pinto Beans into the meat and set aside.
Heat 1 tbsp olive oil in non-stick pan.
Add onion, garlic and raw rice and sautee until rice is brown.
Add 1 cup of tomatoe sauce and water per rice package directions.
Cook rice until no liquid remains.
Spray a large glass baking dish with PAM and layer ingrediants inside as follows:
1st - Rice
2nd - Meat Mixture
3rd - Cheese
Bake in the oven at 350 until cheese has melted and dish is heated through.
Serve with a dollop of sour cream (not included in cal count).
I got the number of servings by splitting the pan up into 8 sections. Not sure the exact serving amount.
Number of Servings: 8
Recipe submitted by SparkPeople user FEFERNATOR.