Mexi-Cauliflower Rice Casserole

Ingredients:
3T of EVOO
1 large cauliflower chopped in food processor to rice consistency
1 pkg of taco seasoning or any free seasonings you would prefer from your cupboard
1 med onion chopped
1 jar of black bean and corn salsa (or diced tomatoes and 1 can of black beans if you prefer)
1 lb of ground turkey, browned and drained
1 cup of shredded cheese (I prefer a mexi-blend, but sharp cheddar will be good too)
1 med avocado sliced

Heat 1T of EVOO in a skillet over med heat (or oil of your choice). Add onion and sautee until tender. Remove onion and add 2T EVOO. Add cauliflower and cook over med heat until it starts to brown (5-8 min). Cover and continue to cook another 5 min or until desired consistency is like rice. Remove from heat. In another skillet, brown the ground turkey. Drain and put back into pan. Add salsa, chopped onion, and seasoning pkg or any free seasonings from your cupboard. Simmer for approximately 10 min on low. Add cauliflower rice to the meat/salsa mixture and stir. Coat a 9x13 baking dish with non-stick cooking spray and add the rice/meat mixture. Top with cheese.
Place under broiler until cheese starts to brown (approx 5-10 min depending on your taste)

Best in health,

Carol Ann

Creator of My Healthy Friends Fitness Group

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