Turkey Taco Skillet

Thanks to my friend, Jaime, for this quick & tasty meal! Chris loves "taco salad", so I knew this would be a big hit in our house. Another bonus... you can make the entire dish in one skillet!! Perfect for a weeknight dinner, with lots of leftovers for the next day!

Turkey Taco Skillet
1 lb ground turkey
1 pkg taco seasoning mix
2 cups water
1 jar (16 oz) thick & chunky salsa
1 can Mexican-style corn (I used regular corn)
2 cups instant brown rice (not cooked)
1 cup shredded Mexican or taco cheese blend
2 cups shredded lettuce
1 large tomato, chopped
1/2 cup reduced-fat sour cream

*Throwing in some canned black beans might be good, too!

Serve with: Tortilla Chips

Directions:
1. Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa & corn; bring to a boil. Stir in rice. Cover & remove from heat; let stand 12 to 15 minutes, until liquid is absorbed. Sprinkle with cheese; cover & let stand 1 to 2 minutes to melt cheese.

2. On plates, top rice mixture with lettuce, tomato & sour cream. Serve with tortilla chips.

*Recipe & photo courtesy of Jaime's Dishes.

Turkey Taco Skillet