This was a concoction that kinda developed over time. I really love taco salad but I live with two picky butt heads! (I love them)
I started off making taco meat in the crockpot since I’m the only one who eats raw tomatoes I decided to add them to the mix. Then one time I got too lazy to make refried beans so I added a can pinto beans. (which I later switched to black beans) Dillon doesn’t like hard tacos or chips to much so he just had to have a burrito. One time making this last minute Dillon informs me he has a friend coming over. Well I hurried and made some rice and added to the mix so there would be a little more. Turns out everyone loves it that way! Now this is a staple in our house. Sometimes I just eat it as a burrito bowl! I’ve shared the recipes multiple times.
- 1 lbs of ground turkey
- 1 can petite diced tomatoes
- 1 can tomato sauce (15 oz)
- 1 can Bushes seasoned black beans
- 1 pack taco seasoning
- 1/2 diced onion
- 1 1/2 cups cooked brown rice or quinoa
- Salt and pepper to taste
Stir ground turkey, onion, beans, tomatoes, taco seasoning, and half the tomato sauce into crockpot on low for 4 hours stirring occasionally. Stir in cooked rice or quinoa. Before serving if it looks dry add more tomato sauce. We use Mission carb smart whole wheat tortilla. (When Walmart has them) Make sure you add cheese and top with your favorites.
* When I double this recipe I normally use 1 can Bushes black beans and 1 can of pinto beans just to give it a little more variety!