Thriller Tex-Mex Double Turkey and Rice Crunch Bowls
with Black Bean Salsa and Spooky Sour Cream- Milk
- Mustard
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Ground turkey • Black beans (black beans, water, salt, calcium chloride, citric acid) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Green onion.
Ingredients
500 g
Ground Turkey
1 unit(s)
Black Beans
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
170 g
Tortilla Chips
(May be present: Sesame, Milk)
113 g
Corn Kernels
1 unit(s)
Yellow Onion
2 unit(s)
Green Onion
1 cup
Cheddar Cheese, shredded
(Contains: Milk)
1 cup
Tomato Salsa
(May be present: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
86 mL
Sour Cream
(Contains: Milk May be present: Milk, Sulphites)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May be present: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
16 g
Mexican Seasoning
(May be present: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
Not included in your delivery
2 tbsp
Butter*
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then cut yellow onion into 1/4-inch pieces.
- Thinly slice green onions.
- Drain and rinse black beans.
- Open one side of one package of tortilla chips (reserve remaining tortilla chips in their package to be used in step 6). Using a rolling pin or heavy-bottomed pot, crush tortilla chips in the open package until broken into small crumbs (or finely chop, if you like).
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn, black beans,1/2 tbsp (1 tbsp) Mexican Seasoning and 2 tbsp (1 tbsp) water. Cook for 5-6 min, stirring occasionally, until veggies are tender and water has evaporated. Season with salt and pepper.
- Transfer to a medium bowl, then set aside in the fridge to cool.
- Carefully wipe the pan clean.
- Reheat the pan to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey and yellow onions. Cook for 5-8 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex paste, remaining Mexican Seasoning and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Meanwhile, fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter and half the green onions. Season with salt.
- Remove corn-bean mixture from the fridge, then add half the salsa and stir to combine.
- Divide rice between bowls. Top with turkey and corn-bean salsa.
- Sprinkle cheese, tortilla chip pieces and remaining green onions over top.
- Dollop sour cream over top.
- Serve remaining whole tortilla chips and remaining salsa alongside.
