Spicy Turkey Taco Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 309.7
- Total Fat: 8.4 g
- Cholesterol: 52.4 mg
- Sodium: 621.0 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 7.3 g
- Protein: 33.5 g
View full nutritional breakdown of Spicy Turkey Taco Bake calories by ingredient
Introduction
A hearty, filling way to mix up your ground-turkey usage! This dish has a little kick, so adjust seasonings to your liking for more or less spice. You can top the rice/turkey bake with your preferred fresh vegetables, too! (Peppers, olives, corn, red onion, etc) A hearty, filling way to mix up your ground-turkey usage! This dish has a little kick, so adjust seasonings to your liking for more or less spice. You can top the rice/turkey bake with your preferred fresh vegetables, too! (Peppers, olives, corn, red onion, etc)Number of Servings: 8
Ingredients
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2 lb extra lean ground turkey (99% lean)
1 medium chopped onion
1 1/2 cups brown long grain rice
1- 8 oz can tomato sauce (low-sodium)
1 1/2 cups salsa or picante
1 can black beans (about 1 1/2 cups), rinsed and drained
1 can Rotel diced tomatoes with green chiles, drained (or fresh chopped tomatoes and peppers, optional)
2 oz. shredded cheddar (about 1/4 cup)
1 T. chili powder
1 tsp. cumin
Black pepper to taste
Red pepper flakes, to taste (optional)
For garnish:
1 chopped avocado (included in nutrition)
Romaine lettuce
Directions
1. Cook brown rice according to package directions. (Can use quick rice, or whole. Whole grain takes approx. 45 minutes, stovetop.) Preheat oven to 350 degrees.
2. In a large skillet, cook turkey until crumbly and cooked through. Season while cooking with 1 T. chili powder (more or less to taste), cumin, pepper, and red pepper flakes. When partly cooked, add chopped onion to cook until done.
3. When rice and turkey is cooked through, mix salsa with the turkey/onion, and add the tomato sauce to the rice. Season rice with chili powder and cumin if desired.
4. Grease a 9x13 glass baking dish, and pour in turkey/onion/salsa mix. Layer turkey with the rice mixture, then layer with drained black beans and drained tomatoes (or fresh).
5. Cover dish with aluminum foil and bake for 10 minutes. After 10 minutes, top with shredded cheese and return to oven without foil, for another 5-10 minutes, until cheese is melted.
6. Top dish with chopped avocado and lots of chopped romaine. Serve with sour cream, if desired.
Serving Size: Makes 8 servings, about 1 1/2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user FIT-WHIT.
2. In a large skillet, cook turkey until crumbly and cooked through. Season while cooking with 1 T. chili powder (more or less to taste), cumin, pepper, and red pepper flakes. When partly cooked, add chopped onion to cook until done.
3. When rice and turkey is cooked through, mix salsa with the turkey/onion, and add the tomato sauce to the rice. Season rice with chili powder and cumin if desired.
4. Grease a 9x13 glass baking dish, and pour in turkey/onion/salsa mix. Layer turkey with the rice mixture, then layer with drained black beans and drained tomatoes (or fresh).
5. Cover dish with aluminum foil and bake for 10 minutes. After 10 minutes, top with shredded cheese and return to oven without foil, for another 5-10 minutes, until cheese is melted.
6. Top dish with chopped avocado and lots of chopped romaine. Serve with sour cream, if desired.
Serving Size: Makes 8 servings, about 1 1/2 cups each
Number of Servings: 8
Recipe submitted by SparkPeople user FIT-WHIT.
Member Ratings For This Recipe
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