Sunday, April 10, 2011

Mexi Bowls

About a week ago three friends and my sister had babies in an 11 day span. Two of them live a mile away, so I made a triple batch of one of our favorite meals to take to them. I'm always on the look out for easy meals that can be taken to friends, so I thought I'd share this one.

Mexi Bowls are a Cotter original and the result of my obsession with black beans and corn. One night I started dumping things that seemed good together into a skillet and viola, Mexi Bowls. You can put this mixture over rice, on a bed of lettuce, on a pile of tortilla chips or you can stuff it in a flour tortilla and make a burrito. I usually melt cheese on top and garnish with black bean and corn salsa.

Todays team players are:

  • 1 lb of ground turkey (or beef)
  • 1 packet of taco seasoning and water according to the packets directions
  • 1 can of corn
  • 1 can of black beans
  • 1 c. chopped onion
  • 1/2 c. chopped bell pepper
  • Rice for serving over
  • Shredded cheese and salsa for garnishing

Step 1: Brown the turkey, then add the bell peppers and onions. Cover and stir occasionally until the onion begins to turn opaque.

Step 2: Add the taco seasoning and as much water as the packet says to add, then mix it all together.

Step 3: Rinse the black beans and corn, then add them to the mix.

Step 4: Let simmer until the sauce thickens.

Step 5: Serve over rice (shown), lettuce or tortilla chips, or wrap in a flour tortilla. Garnish with cheese and/or salsa.

For delivery I put them in a big disposable foil pan thing. I believe that is what you should ask the grocery store clerk if you are looking for one.

I divided the pan by putting the rice in regular foil and then sticking it in the pan, the mixture just went on the other side. 

Finally, I put some cheese in a baggie and salsa in disposable Tupperwear making the meal ready for delivery!

P.S. The brownies didn't go to my favorite friend, it's just that my other friend is gluten free.


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