LAYERED MEXICAN TURKEY-RICE SALAD
(Serves 8)
I N G R E D I E N T S
1 package (7.6 ounces) Mexican-flavored rice mix, prepared according to package directions
1 pound Ground Turkey
1 package (1 1/2 ounces) taco seasoning mix
1 cup guacamole
1 cup sour cream
1 cup salsa
1 cup cheddar cheese, shredded
1 can (2 1/4 ounces) black olives, sliced
1/2 cup green onions, sliced
1 medium tomato, chopped
D I R E C T I O N S
In large skillet, over medium-high heat, saute ground turkey 5 to 6 minutes or until no longer pink. Stir in taco seasoning and cook another minute. In 11-inch pie plate, form layers starting with prepared rice, then turkey mixture guacamole (spreading over turkey mixture to within 1/4 inch of pie plate edges). Top salad with sour cream, salsa, cheese, olives, onions and tomato. To serve, slice salad into eight wedges and carefully lift each portion to salad plates. NOTE: Recipe may be made the night before and refrigerated.