Turkey Taco Skillet Recipe No Rice Budget Bytes

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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



Turkey Taco Skillet image

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

1 lb ground turkey
1 1/4 ounces low salt taco seasoning mix
2 cups water
16 ounces thick & chunky salsa
11 ounces Mexican-style corn
2 cups instant brown rice
1 cup shredded mexican cheese or 1 cup taco blend cheese
2 cups shredded lettuce
1 large tomatoes, chopped
1/2 cup reduced-fat sour cream
baked corn tortilla chips

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