Adapted from a truly awful allrecipes.com suggestion (using a sweet breakfast roll as the base!?!), this is a quick alternative to tacos. The primary advantage is in the cleaner eating, but requires more cleanup.
Given “quick” is the goal, shredded cheese, prepackaged taco seasoning, and canned jalapenos are used. You can go “gourmet” and shred/mix/chop your own, but nobody is going to notice.
2 cups long grain white rice (uncooked)
1 20 oz. package ground turkey
1 package taco seasoning mix (mild)
8 oz light sour cream (optional)
8 oz shredded Mexican cheese blend
Santitas tortilla chips (do not use the snacking preferred Xochitl- they are too thin and will burn/absorb moisture)
1 can dized jalapenos
Toppings (lettuce, tomato, taco sauce, black olives, etc)
1. Preheat oven to 350F.
2. Rinse rice thoroughly. Using 1.75 cups of water per cup of rice, steam in rice cooker until done.
3. Begin browning ground turkey. When no longer pink, drain and add jalapenos. Continue until brown. Stir in taco-seasoning mix and 2/3 cup water. Simmer until water is absorbed/evaporated. Set aside.
4. Spray 11×17 casserole dish with Pam or equivalent. Layer rice in bottom, top with prepared meat. Spread sour cream, dump cheese on top. Crumble tortilla chips as desired.
5. Bake until cheese is melted and heated through.
6. Serve with traditional taco toppings.