TURKEY TACO SKILLET
I found this recipe in Woman's Day magazine. My future hubby and I really liked this dish. When I made this I used instant white rice. We decided to leave off the tomatoes and not serve this with the tortilla chips, but I think I'll use crushed tortilla chips next time. I did also add kidney beans to this before cooling. I did also find myself the water did not completely absorb but it really wasn't that big of a deal once mixed in.
Provided by internetnut
Categories < 30 Mins
Time 22m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12-15 minutes, until liquid is aborbed. Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
- On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.
Nutrition Facts : Calories 409, Fat 16.1, SaturatedFat 7.5, Cholesterol 90.7, Sodium 971.8, Carbohydrate 43.6, Fiber 2.3, Sugar 4.3, Protein 23.8
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