Mexican Rice Cakes Recipe
Ingredients
| Ground turkey | 2 Ounce | |
| Ground cumin | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| 2 rice cakes | ||
| Iceberg lettuce | 1/2 Cup (16 tbs), shredded | |
| Tomato | 1/2 Medium, sliced | |
| Onion | 2 Tablespoon, chopped | |
| 2 tablespoons medium salsa | ||
| 2 ounces reduced-calorie American cheese | ||
Directions
1. Preheat broiler or toaster oven.
2. Spray small nonstick skillet with nonstick cooking spray; heat over medium heat 1 minute. Add turkey, cumin, and garlic powder; cook, stirring occasionally, until turkey is cooked through, about 2 minutes.
3. Spoon turkey evenly onto rice cakes; top evenly with remaining ingredients.
4. Place in broiler or toaster oven until cheese is melted, about 2 minutes.
2. Spray small nonstick skillet with nonstick cooking spray; heat over medium heat 1 minute. Add turkey, cumin, and garlic powder; cook, stirring occasionally, until turkey is cooked through, about 2 minutes.
3. Spoon turkey evenly onto rice cakes; top evenly with remaining ingredients.
4. Place in broiler or toaster oven until cheese is melted, about 2 minutes.
Chef
