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Turkey Taco Bowl

Serving size:
1½ cups

Calories:
428 cal

Spice Mix Ingredients

  • 1 tablespoon chili powder 
  • [2 teaspoons ground cumin
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt

Turkey Filling Ingredients

  • 1½ pounds turkey breast cutlets
  • 1 (15¼-ounce) can no-salt-added corn, drained and rinsed
  • 1 (14½-ounce) can no-salt-added diced tomatoes
  • 1 (15-ounce) can no-salt-added black beans, drained and rinsed
  • 2¼ cups (530 milliliters) water, divided
  • 1½ cups dry brown rice

Taco Toppings Ingredients

  • 1¾ cups tomatoes, chopped 
  • 1 cup (about 1 large) avocado, chopped
  • ½ cup shredded sharp cheddar cheese
  • ½ cup nonfat, plain Greek yogurt

Instructions

  1. In a small bowl, mix together chili powder, cumin, onion powder, oregano and sea salt. Place turkey in a single layer in slow cooker vessel.
  2. Sprinkle spice mix on top of turkey. Layer corn, diced tomatoes and black beans on top of turkey. Pour 1½ cups water on top of turkey and vegetables. Cook in slow cooker on high for 3 hours.
  3. Add brown rice and remaining ¾ cup water. Stir to mix ingredients. Cook on low for 2 hours.
  4. Before serving, mix filling with a fork, breaking cooked turkey into small pieces. Serve as a taco bowl with tomato, avocado, cheese and Greek yogurt. Serves 7.
Nutrition Information

PER SERVING: CALORIES 428; TOTAL FAT 8g; SAT. FAT 2g; CHOL. 49mg; SODIUM 360mg; CARB. 53g; FIBER 9g; SUGARS 3g; PROTEIN 37g; POTASSIUM N/A; PHOSPHORUS N/A

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