RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2863
| View Recipe |
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| Recipe Name: |
Turkey Taco Bowls |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-02-27
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| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.53
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Pound turkey, white ground
2 Tablespoons seasoning, taco
0.25 Cup onion, red minced
0.5 Cup cheese, Mexican, grated
1 Cup corn chips, blue
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Directions:
Cook brown rice according to package directions, adding the lime zest and salt to the cooking water.
Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through. Add a little water and let it cook off.
Combine tomatoes, jalapeno, onion, juice from the lime and salt and toss together.
To assemble lunch bowls:
-1/4 portion of cooked rice
-1/2 cup corn kernels
-1/2 cup cooked taco meat
-1/4 portion of salsa |
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| Nutrition per Serving: |
| Calories: |
399 |
Total Carbs: |
35.3 |
Net Carbs: |
31.8 |
| Cholesterol: |
87.8 |
Fat: |
9.4 |
Protein: |
25.21 |
| Fiber: |
3.54 |
Sodium: |
352.72 |
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