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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.