The recipe below makes TWO 9×13 dishes because one serving is 1/4 of the pan. Say what!?!? I made this “mini prep” and since being a parent means I have to feed all these children 😉 I made 2 pans worth so they could enjoy too. Thumbs up all around BUT, I thought is was pretty bland. Next time I may use a pre-packaged taco seasoning pack and add more jalapenos and hot sauce. This recipe does freeze well.
▪️2 cups uncooked Brown Rice
▪️2 Yellow Onions, chopped
▪️6 Cloves of Garlic, minced
▪️2 Jalapeños, chopped
▪️48oz (3 pkgs.) Lean or Extra Lean Ground Turkey
▪️2 Bell Peppers (any color), chopped
▪️3 Limes – Squeezed for fresh juice
▪️4 Tbsp. Chili Powder
▪️2 tsp. Oregano
▪️1 tsp. Thyme
▪️Hot Sauce to taste (you’re gonna want to use this if you like a little kick)
▪️2 cups Shredded Mexican Four Cheese
▪️2 – 15oz cans of Tomato Sauce (no added sodium)
1️⃣Cook Brown Rice according to box instructions and set aside.
2️⃣Let’s get everything chopped, minced and juiced so it’s ready to go! Chop/Mince onions, garlic and jalapeño and set aside in same bowl. Chop peppers and set aside in same bowl. Juice limes and set aside.
3️⃣Preheat oven to 350 degrees and spray two 9×13 baking dishes with cooking spray.
4️⃣In a large pot set to medium/high heat, sauté Onion, Garlic and Jalapeños until onion becomes translucent, about 5 minutes.
5️⃣Add ground turkey to the pot and cook for 5 minutes. Add peppers and continue to cook until the turkey is no longer pink.
6️⃣Drain turkey mixture and return to the pot. Add lime juice and seasonings stirring to combine. Then add tomato sauce, 1/2 cup of cheese and hot sauce (if using), stirring well.
7️⃣Split the turkey mixture into the two baking dishes and top both with the remaining cheese. Cover each dish with foil and bake for 20 minutes.
8️⃣Remove foil and bake an additional 10 minutes or until cheese is completely melted and the edges are bubbling. Let it cool 10 minutes before serving.
MACROS for my exact ingredients…