Trader Joe’s Mexican Style Roasted Corn Turkey Burrito Bowls

Something I have come to really love in quarantine is creating meals from what I already have in my freezer. I kind of feel like I’m on an episode of Chopped in my own kitchen. I found this bag of Mexican Style Roasted with Cotija Cheese in my freezer and created this with what i had on hand. It was a huge hit, and it took less than 30 minutes to make!

Ingredients

1 lb ground turkey breast

6 flour tortillas

1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese

1 packet taco seasoning

1 medium yellow onion

1 tbsp olive oil

Oil spray (olive oil or canola oil)

1 package ready brown rice

Guacamole or other toppings of choice (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. On the bottom part of a muffin tin, spray with canola or olive oil, then place flour tortillas in the crevices to make mini bowls. Spray tortillas with oil.
3. Place in the oven for 18-20 minutes, or until tortillas are firm and crisped.
4. Place a small saucepan over medium heat and heat the Trader Joe’s Mexican Style Roasted Corn according to package directions.
5. In a separate skillet, heat olive oil over medium heat, Then add diced onion until translucent.
6. Add in ground turkey breast and fully brown the meat.
7. Once fully browned, add in 1 cup of water and taco seasoning. Mix with turkey until fully combined.
8. Cook rice (I use microwaveable rice, so cook according to package directions).
9. Once all components are finished cooking, take out the taco shells, place in a layer of rice, a layer of ground turkey, a layer of the Mexican Style Roasted Corn mixture, some guacamole, and cotija cheese (that comes with the Trader Joe’s package).
10. Serve and enjoy!