Tex-Mex Ground Turkey and Rice Skillet

• Gluten free

• Meat

  • 1 lb Jennie-o lean ground turkey

• Produce

  • 1 (15 oz can Corn
  • 1 Garlic clove
  • 1 Onion, medium
  • 1 (15 oz can Ranch style beans
  • 1 (10.5 oz can Tomatoes and green chilis

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 (8 oz can Tomato sauce

• Pasta & Grains

  • 1 1/2 cups Brown rice, instant

• Baking & Spices

  • 2 tsp Chili powder
  • 1 Pepper, ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Colby jack cheese

Found on sixsistersstuff.com

Description

Ingredients

• 1 1/2 cups uncooked instant brown rice
• 1 pound Jennie-O Lean Ground Turkey
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 (15 oz) can Ranch Style beans (pinto beans seasoned in tomato sauce - you could also use pinto beans), undrained
• 1 cup beef broth
• 1 (8 oz) can tomato sauce
• 1 (10.5 oz) can diced tomatoes and green chilis, drained
• 1 (15 oz) can corn, drained
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• ground pepper to taste
• 1/2 cup shredded Colby Jack cheese

Directions

• Cook rice according to package directions.
• While the rice cooks, heat a large skillet over medium heat. Add in the ground turkey, onion, and garlic and cook until the turkey is no longer pink.
• Stir in the rice, beans, beef broth, tomato sauce, tomatoes, corn, chili powder, salt, cumin, and ground pepper. Let cook over medium heat for 8-10 minutes to let the flavors really come together.
• Top with shredded cheese and let cook for 2-3 more minutes or until cheese is melted.
• Garnish with your favorite toppings - tomatoes, shredded lettuce, salsa, sour cream, etc.