Turkey Salsa Bowls with Tortilla Wedges
Delicious and nutritious!
Prep time:
Cook time:
Serving size: 8
Calories per serving: 188
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 188
1 pound lean ground turkey
1/2 cup chopped sweet pepper
1/4 cup thinly sliced celery
2 green onions, chopped
1 jar (16 ounces) medium salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked instant brown rice
1 cup water
4 whole wheat tortillas (8 inches)
1 tablespoon canola oil
8 cups torn romaine (about 1 head)
Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions
Directions:
Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.
Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.
To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
Source: tasteofhome.com
Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.
To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
