Enchilada Street Corn Bowls

• servings: 3

Ingredients

Mexican rice:

One cup of water

1 teaspoon tomato bouillon

One cup instant rice

1.5 cups lean taco meat

Drizzle of taco sauce

Street corn topping:

Three-quarter cup corn

Three-quarter cup Greek yogurt

Three-quarter cup feta cheese

1 teaspoon tajin

1 teaspoon cilantro

Juice from half of a lime

Shredded cheese

Directions

Microwave the Mexican rice ingredients for five minutes and 30 seconds. Split rice into three individual serving bowls.t

Place 1/2 cup of taco meat in each bowl, with a drizzle of taco sauce mixed in.

Mix all ingredients for the street corn sauce split into three portions evenly amongst the bowls. Top with shredded cheese.

Microwave for 90 seconds when ready to eat