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- 1/4 cup chopped onion
- 1 tablespoon vegetable oil
- 1 cup uncooked long grain rice
- 1 tablespoon minced fresh garlic
- 1 14 1/2ounce can beef broth
- 1 15 ounce can black beans, rinsed and drained
- 2 pounds uncooked ground turkey
- 1 cup frozen or canned whole kernel corn, thawed or drained
- 1/2 cup bottled picante sauce
- 1/4 - 1/2 cup crushed tortilla chips or corn chips
- 1 teaspoon taco seasoning
- Shredded Mexican-style four-cheese blend, chopped tomato, snipped fresh cilantro, sliced fresh jalapeno pepper, and/or lime wedges (optional)
1. In a large saucepan cook onion in hot oil over medium heat for 5 minutes or until tender. Stir in rice and garlic. Cook and stir for 5 minutes until rice is brown. Add beef broth. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until rice is tender. Stir in beans; set aside to cool slightly, about 20 minutes.
2. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large bowl combine turkey, corn, picante sauce, crushed chips, and taco seasoning. Stir in rice mixture. In prepared baking pan lightly pat turkey mixture into a 10x5-inch loaf. Bake for 1-1/4 to 1-1/2 hours or until an instant-read thermometer inserted near the center of loaf registers 165 degrees F.
3. Let meat loaf stand for 10 minutes. If desired, sprinkle with cheese, tomato, cilantro, and/or sliced jalapeno and serve with lime.
- Servings Per Recipe 8,
- cal. (kcal) 343,
- Fat, total (g) 11,
- chol. (mg) 78,
- sat. fat (g) 3,
- carb. (g) 33,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 0,
- fiber (g) 3,
- sugar (g) 1,
- pro. (g) 29,
- vit. A (IU) 97,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 9,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 722,
- Potassium (mg) 480,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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