Burrito Bowl Casserole recipes

Ingredients

• 1 pound ground turkey
• 1 package taco seasoning
• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 1/2 cups quick cook white rice (I used rice from boil-in-a-bag)
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup salsa (I used my favorite jarred chunky salsa)
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Pinch red pepper flakes (optional)
• Pinch black pepper
• 1/2 teaspoon salt
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can pinto beans, drained and rinsed
• 1 15-ounce can petite diced tomatoes, including its juices
• 1/2 cup Borden® Cheese Sharp Cheddar Shreds
• 2 1/2 cups cheese (I used 2 cups of Borden® Cheese Finely Shredded Four Cheese Mexican Shreds and 1/2 cup Borden® Cheese Sharp Cheddar Shreds)
• green onions
• Handful of cilantro, roughly chopped
• fresh lime juice

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