Turkey and Chorizo Enchilada Rice Bake
Ingredients
-
2
teaspoons
canola oil
-
1
lb
uncooked 99% lean ground turkey breast
-
6
oz
uncooked chorizo pork sausage
-
1
small
onion, chopped
-
1
medium
zucchini, shredded
-
8
oz
canned tomato sauce
-
16
oz
red enchilada sauce
-
1
cup
frozen corn kernels
-
1
cup
canned black beans, drained and rinsed
-
4
cups
cooked long grain brown rice
-
4
oz
50% reduced fat sharp cheddar cheese, shredded
-
1
tablespoon
chopped cilantro (optional)
Instructions
- Preheat the oven to 350°F.
- Heat the canola oil in a large sauté pan over medium-high heat.
- Add the ground turkey and chorizo, cooking until browned and broken into small chunks.
- Stir in the chopped onion and cook for 4-5 minutes until softened.
- Add the shredded zucchini and cook for another minute.
- Mix in the tomato sauce and enchilada sauce, followed by the corn and black beans.
- Reduce heat to low, cover, and cook for 5 minutes, stirring occasionally.
- Stir in the cooked rice and 2 oz of shredded cheese, then transfer to a casserole dish.
- Sprinkle the remaining cheese on top and bake for 30 minutes.
- Top with chopped cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
349
Total fat
14g
Total carbohydrates
35g
Total protein
25g
Sodium
876mg
Cholesterol
70mg
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