Name: Turkey Salsa Bowls with Tortilla Wedges
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 pound lean ground turkey -; 1/2 cup chopped sweet pepper -; 1/4 cup thinly sliced celery -; 2 green onions, chopped -; 1 jar (16 ounces) medium salsa -; 1 can (16 ounces) kidney beans, rinsed and drained -; 1 cup uncooked instant brown rice -; 1 cup water -; 4 whole wheat tortillas (8 inches) -; 1 tablespoon canola oil -; 8 cups torn romaine (about 1 head) -; Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions -

Ingredients for - Turkey Salsa Bowls with Tortilla Wedges

1. 1 pound lean ground turkey

2. 1/2 cup chopped sweet pepper

3. 1/4 cup thinly sliced celery

4. 2 green onions, chopped

5. 1 jar (16 ounces) medium salsa

6. 1 can (16 ounces) kidney beans, rinsed and drained

7. 1 cup uncooked instant brown rice

8. 1 cup water

9. 4 whole wheat tortillas (8 inches)

10. 1 tablespoon canola oil

11. 8 cups torn romaine (about 1 head)

12. Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

How to cook deliciously - Turkey Salsa Bowls with Tortilla Wedges

1 . Stage

Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.

2 . Stage

Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.

3 . Stage

To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.