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Turkey Taco Bake Bowls

Turkey Taco Bake Bowls

After feasting on rich, traditional Thanksgiving foods, serve something zesty and fun Friday night, while still tackling that leftover turkey. When you’ve still got a crowd around, this simple turkey taco rice bake will really hit the spot served over shredded lettuce with a variety of colorful and crunchy toppings.

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Serves 8

Prep time 10 minutes

Cook time 50 minutes

Ingredients

  • 2 cans (14.5 oz. each) Del Monte® Diced Tomatoes, not drained
  • 2 to 3 cups chopped cooked turkey or chicken
  • 2 cups uncooked instant brown rice (10-minute cook)
  • 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
  • 1 package (8 oz.) shredded Monterey Jack cheese, divided
  • 1 can (4 oz.) diced green chilies, not drained
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 2 cups College Inn® Chicken or Turkey Broth
  • 1/4 cup chopped cilantro, optional
  • 6 to 8 cups shredded romaine or iceberg lettuce
  • Topping Options: Avocado, green onion, radishes, sour cream, lime, additional cheese, tortilla chips

Directions

  1. Heat oven to 400°F. In a 9x13-inch baking dish, stir together tomatoes, turkey, rice, corn, half of cheese, chiles, chili powder and cumin.
  2. Heat broth, just until hot (about 3 minutes in microwave). Pour evenly over rice mixture; stir. Cover dish tightly with foil. Bake 30 minutes or until very bubbly along edges. Remove from oven; stir.
  3. Sprinkle with remaining half of cheese. Bake, uncovered, 20 to 25 minutes until most of liquid is absorbed. Let stand 10 minutes. Sprinkle with cilantro, if desired, before serving over lettuce with toppings.

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