Taqueria Turkey Bowls

🥘 Ingredients

• beef stock concentrate
  1 packet
• black pepper
  1 tsp
• chili powder
  1 tsp
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• corn
  1 c
• ground turkey
  1 lb
• jalapeño
  1 unit
• jasmine rice
  1 c
• lime
  1 unit
• mayonnaise
  2 tbsp
• monterey jack cheese
  ½ cup
• salt
  1 tsp
• sour cream
  ½ cup
• southwest spice blend
  1 packet
• water
  1¼ cups

🍳 Cookware

• large pan
• large bowl

1. 

   1

   In a small pot, combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: 1 c, water: 1¼ cups, salt: 1 tsp
2. 

   2

   While rice cooks, drain corn , then pat very dry with paper towels.

   corn: 1 c
3. 

   3

   Meanwhile, wash and dry produce.
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey , southwest spice blend , beef stock concentrate , half the chili powder , and a big pinch of salt. Cook, breaking up meat into pieces, until turkey is browned ⏱️ 5 minutes .

   cooking oil: 1 tbsp, ground turkey: 1 lb, southwest spice blend: 1 packet, beef stock concentrate: 1 packet, chili powder: 1 tsp
5. 

   5

   While turkey cooks, stir mayonnaise , half the monterey jack cheese , remaining chili powder, diced jalapeño , and juice from half the lime into a large bowl with charred corn.

   mayonnaise: 2 tbsp, monterey jack cheese: ½ cup, jalapeño: 1 unit, lime: 1 unit
6. 

   6

   Fluff rice with a fork; season with black pepper . Serve in bowls topped with turkey, esquites, remaining cheese, sour cream , and cilantro .

   black pepper: 1 tsp, sour cream: ½ cup, cilantro: ¼ cup