Cheesy Enchilada Burrito Bowl *

 1 pound ground turkey

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn

1 can rotel, do not drain

1/2 cup salsa

2 tsp minced garlic

1/2 cup onion, diced

1/2 cup orange bell pepper, diced

10 jalapeno slices from jarred jalapenos, chopped, plus 2 Tbsp liquid from jalapeno jar

1 can (15 oz) enchilada sauce

1 Tbsp chili powder

1 tsp cumin

2 cups shredded mexican cheese

1/3 cup fresh chopped cilantro

Hot cooked rice **

Optional toppings if desired:  sour cream, lime juice, avocado, green onions, tortilla strips

In large skillet, cook turkey until browned through, drain grease if needed.  Add to turkey in skillet, beans, corn, rotel, salsa, and garlic. Mix well and simmer over med-low heat for 2 minutes.  Add chopped onion, bell pepper, jalapenos, and jalapeno liquid.  Mix well and simmer over med-low heat for 2 minutes.  Add enchilada sauce, chili powder, and cumin. Mix well and simmer over med low heat for 2 minutes.  Top with cilantro and cheese.  Serve over rice.

**Substitute with quinoa for a little bit healthier version.  Cook according to quinoa package directions.  Stir in to skillet mix prior to cheese and cilantro)

Serves 6