Mexican Turkey & Rice Bowl
Ingredients
- 75 oz. (1.5 package) Shady Brook Farms® Skinless Turkey Breast & Thigh Roast (drain off all gravy and reserve for another application), diced & warmed
- 1/2 Cup taco seasoning
- 50 oz. black beans, drained and rinsed
- 150 oz. cooked Tex-Mex rice (3 oz. per bowl)
- 50 oz. shredded cheese
- 50 oz. shredded lettuce
- 50 oz. roasted corn (optional)
- Optional sides for serving: Pico de Gallo, guacamole, hot sauce.
Instructions
- Place drained & diced turkey meat in Hobart mixer; add taco seasoning, black beans and roasted corn (optional), heat on low for 30 seconds, being careful not to break down turkey too much.
- Remove mixture, put in hotel pan and heat at 350° F for 15-18 minutes or until heated through; hold for service.
- Assembly: Layer boats with scoop of meat mixture, shredded cheese and lettuce, allowing students to top and make it their own in line.