Turkey Taco Sliders
Serves: 4, twice
Prep Time: 30 minutes
Cook Time: 10 minutes
For the Corn & Black Bean Salad:
Juice of 2 limes
2 cans (14.5 ounces each) black beans, rinsed and drained
2 cups corn kernels
1/4 cup chopped fresh cilantro
2 tablespoons extra virgin olive oil
For the Sliders:
1-3/4 pounds ground turkey
1 tablespoon chili powder
2 teaspoons cumin
1-1/2 teaspoons garlic powder
1-1/2 tablespoons olive oil
4 slider buns
Cheddar cheese slices
Mayonnaise or sour cream
For Leftover Turkey Taco Bowls:
2 cups cooked brown rice
Mild or hot taco sauce (optional)
- Make the Corn & Black Bean Salad: In medium bowl, stir together lime juice, beans, corn, cilantro and oil. Cover and refrigerate 1/2 of salad for lunch the next day.
- Make the Sliders: In medium bowl, mix turkey, chili powder, cumin and garlic powder. Form mixture into 8 patties. Heat oil in heavy skillet over medium-high heat. Working in batches if necessary, add slider patties and cook 10 to 12 minutes or until internal temperature reaches 165 degrees F, turning occasionally (sliders can also be grilled, if desired).
- Cover and refrigerate 4 slider patties for lunch the next day. Serve remaining sliders on slider buns, topped with cheese, mayonnaise, lettuce, avocado and tomato. Serve with remaining 1/2 of Corn & Black Bean Salad.
- To make the Leftover Turkey Taco Bowls: In large bowl, crumble remaining 4 slider patties. Add rice and remaining 1/2 of Corn & Black Bean Salad, toss to combine. Divide between 4 lunch containers and serve with taco sauce, if desired.