Originally From
Slow Cooker Turkey & Bean Burrito Bake
debwar wants to cook this
6
Mexican
Lunch,dinner
- 1 lb lean ground turkey breast
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp Taco Seasoning (HOMEMADE, Mrs. Dashes Chipolte Lime or Chili Powder)
- 1 14 ½ oz can fire roasted diced tomatoes
- 10 oz good quality enchilada sauce
- 1/3 c salsa
- ½ c cooked brown rice (I used Trader Joe’s Organic Frozen Brown Rice)
- 1-2 zucchinis, quartered and chopped
- 1 15 oz canned kidney, pinto or black beans, drained and rinsed
- 6 small corn tortillas
- 1 ½ c shredded low fat sharp cheddar cheese
- ** I didn’t add corn, but, I think it would be a FANTASTIC addition.
- OPTIONAL TOPPERS:
- Serve on a bed of romaine lettuce
- Tomatoes, cilantro, green onions, AVOCADO, Sour Cream/Greek Yogurt, Additional Salsa
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add turkey, onion and garlic; cook, cook, breaking turkey apart with wooden spoon, until turkey is no longer pink, about 8-10 minutes. Stir in taco seasoning and remove from heat.
2. Spray your slow cooking with nonstick cooking spray (I used my 3 quart slow cooker and filled it to the brim.) Combine tomatoes, enchilada sauce, and 1/3 cup salsa in a medium bowl. Spread ½ cup tomato mixture over bottom of the slow cooker. Top with 2 tortillas, tearing on of the tortillas in half so that the tortillas cover tomato mixture. Top evenly with half of turkey mixture, half of rice, and with half of beans and ½ cup cheese. Repeat with 2 tortillas, remaining turkey mixture, rice, and zucchini, 1 cup tomato mixture, remaining beans, and ½ cup cheese. Top with remaining 2 tortillas and spread with remaining tomato mixture.
3. Cover and cook until hot and bubbling at edges, 2 ½ – 3 hours on high or 5-6 hours on low. Sprinkle burrito bake with remaining ½ cup cheese. Cover and let stand until cheese melts, about 5 minutes.
4. Serve on top of lettuce with all your favorite toppings. Enjoy!
Makes 6 servings, 1 ½ cups each
Nutritional information per serving (1 ½ cups burrito bake), excluding toppings:
341 calories, 7 g fat, 3 g saturated fat, 0 g trans fat, 53 mg cholesterol, 956 mg sodium, 45 g carbohydrates, 10 g fiber, 28 g p
2. Spray your slow cooking with nonstick cooking spray (I used my 3 quart slow cooker and filled it to the brim.) Combine tomatoes, enchilada sauce, and 1/3 cup salsa in a medium bowl. Spread ½ cup tomato mixture over bottom of the slow cooker. Top with 2 tortillas, tearing on of the tortillas in half so that the tortillas cover tomato mixture. Top evenly with half of turkey mixture, half of rice, and with half of beans and ½ cup cheese. Repeat with 2 tortillas, remaining turkey mixture, rice, and zucchini, 1 cup tomato mixture, remaining beans, and ½ cup cheese. Top with remaining 2 tortillas and spread with remaining tomato mixture.
3. Cover and cook until hot and bubbling at edges, 2 ½ – 3 hours on high or 5-6 hours on low. Sprinkle burrito bake with remaining ½ cup cheese. Cover and let stand until cheese melts, about 5 minutes.
4. Serve on top of lettuce with all your favorite toppings. Enjoy!
Makes 6 servings, 1 ½ cups each
Nutritional information per serving (1 ½ cups burrito bake), excluding toppings:
341 calories, 7 g fat, 3 g saturated fat, 0 g trans fat, 53 mg cholesterol, 956 mg sodium, 45 g carbohydrates, 10 g fiber, 28 g p
Turkey
