Name: Turkey taco bowl with corn
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/3 cup canned black beans, drained and rinsed; 2 tbsp long-grain white rice; 1/2 cup water; 1 tsp olive oil; 1 tbsp taco seasoning; 1/4 tsp salt; 1/4 cup frozen corn; 3 1/2 tbsp salsa; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

451 calories

Protein: 42g; 37% of calories
Carbs: 50g; 44% of calories
Fat: 9g; 18% of calories

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the rice, about 1/4 cup of the water, and salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in an 8-inch nonstick skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 to 7 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Add the black beans, taco seasoning, and the remaining water to the skillet. Stir well to coat the turkey. Simmer for 2 to 3 minutes, stirring often, until the liquid reduces to a light sauce that clings to the meat.
Place the frozen corn in a microwave-safe bowl and microwave for 45 seconds until thawed. Drain any excess liquid. Stir in the salsa, lime juice, and cilantro.
Fluff the rice with a fork and place it in a bowl. Top with the turkey and bean mixture and finish with the corn salsa.

Nutrition

Ingredients

Instructions

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