1 pound lean ground turkey or beef
1 16-ounce jar prepared chunky salsa
3 cups cooked rice
1 11-ounce can corn, drained
1 cup shredded Monterey Jack cheese (4 ounces)
18 flour or corn tortillas, warmed
Servings: 6
Brown turkey in large nonstick skillet over medium-high heat; drain fat and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3 cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up; serve.
Makes 6 servings. (3 tacos each)
Servings: 6
1 16-ounce jar prepared chunky salsa
3 cups cooked rice
1 11-ounce can corn, drained
1 cup shredded Monterey Jack cheese (4 ounces)
18 flour or corn tortillas, warmed
Servings: 6
Brown turkey in large nonstick skillet over medium-high heat; drain fat and liquid, if necessary. Stir in salsa, rice and corn. Cook over medium heat, covered, for 5 to 10 minutes or until no liquid remains. Spoon 1/3 cup mixture in each tortilla, top with about 1 tablespoon cheese. Roll up; serve.
Makes 6 servings. (3 tacos each)
Servings: 6
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