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- Prep
- 15 min
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- Total
- 25 min
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- Serving
- 4
Loaded Burrito Bowl
Featured product
Mexican Fiesta cheese block
This blend of mild yellow Cheddar and white Cheddar, carefully enhanced with a hint of jalapeño pepper, is the perfect way to make your recipes say “Olé!”.
Ingredients
- 15 ml (1 tbsp.) canola oil
- 1 orange pepper, seeded and cut into ¾ inch slices
- 1 garlic clove, minced
- 450 g (1 lb.) ground turkey
- 250 ml (1 cup) store-bought salsa of your choice
- 125 ml (1/2 cup) sour cream
- The juice from half a lime
- 750 ml (3 cups) cooked rice
- 250 ml (1 cup) black kidney beans, drained
- 250 ml (1 cup) cherry tomatoes, quartered
- ½ red onion, thinly sliced
- 1 avocado, peeled and cubed
- 250 ml (1 cup) Armstrong Mexican Fiesta Cheese, shredded
- Fresh cilantro, for garnish
Directions
- In a pan set over medium-high heat, sauté the pepper in oil for 3-4 minutes. Remove from pan and set aside. In the same pan, cook the turkey for 5 minutes. Add the salsa. Reduce the heat to low and continue to cook 5 minutes.
- In a small bowl, combine the sour cream and lime juice. Reheat the rice and divide into 4 bowls. Top each bowl with turkey, kidney beans, tomatoes, onions, avocados, Armstrong Mexican Fiesta cheese, cilantro, and lime-sour cream.
