If you’re looking for a healthy, filling, and easy-to-make meal, look no further than these ground turkey taco bowls. Packed with protein and fiber, this dish is perfect for weekday meals. Plus, it’s completely customizable, so you can adjust the spice level and toppings to suit your tastes.
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Get ready to impress your family and friends with a quick, easy, and mouthwatering meal that’s perfect for busy weeknights. As a busy mom who’s always looking for ways to save time while still providing delicious and nutritious meals for my family, I’ve fallen in love with these Flavorful Turkey Taco Rice Bowls.
Not only are they perfect for dinner, but they also make an excellent lunch option. I often prep these on the weekends and store them in airtight containers for my family’s lunches. The combination of ground turkey, rice, and beans ensures that we have a well-rounded meal that keeps us full and energized throughout the day.
These bowls are easy to customize with your favorite toppings. Try sour cream, salsa, avocado, or crushed tortilla chips.
Ingredients for Ground Turkey Taco Bowls
Taco meat – Ground turkey, onion powder, chili powder, garlic powder, cumin, oregano, salt, tomatoes with chilies, and lime juice.
Sides – cooked rice, salsa, corn, and beans.
How to make Ground Turkey Taco Bowls
Begin by cooking the rice according to package instructions and set aside.
Heat the canola oil in a large skillet over medium heat. Add the ground turkey and cook until it is browned and cooked through, breaking it up into small pieces as it cooks. Drain any excess grease.
Mix in the onion powder, chili powder, garlic powder, cumin, oregano, and salt to the skillet. Stir thoroughly to combine and cook for 1-2 minutes, allowing the spices to blend with the meat.
Add the can of tomatoes with chilies (undrained) to the skillet and stir well. Allow the mixture to simmer for about 10 minutes, or until the sauce has thickened and the flavors have melded together. Finish with a squeeze of fresh lime juice and stir to combine.
While the taco meat is simmering, prepare the toppings. Drain the can of corn and rinse the black beans. Set aside.
How to pack Taco bowls for Lunch
To assemble the bowls, divide the cooked white rice among four containers. Top each bowl with an equal portion of the turkey taco meat. Then add corn and black beans.
Store cold ingredient toppings, such as salsa and sour cream, in separate containers. Pack a lime wedge as well.
When ready to serve, warm the ground taco bowls in the microwave until heated. Squeeze a little lime over the bowl. Top with salsa and other toppings.
Storage Times and Options
These taco bowls last 3-4 days in the refrigerator when stored in an airtight container.
FAQs
Yes, you can easily substitute ground turkey with ground beef, ground chicken, or even a vegetarian option like crumbled tofu or tempeh.
Brown rice is an excellent alternative for added fiber and nutrients. You can also use quinoa, cauliflower rice, or other preferred grain substitutes.
Feel free to get creative with your toppings! Some additional options include shredded cheese, diced avocado or guacamole, sour cream or Greek yogurt, chopped cilantro, sliced green onions, or even crushed tortilla chips for added crunch.
I hope you enjoy these taco bowls as much as we do. If you’ve made this or any other recipe on our blog, please comment and let us know what you think.
Ground Turkey Taco Bowls (Meal Prep)
Ingredients
- 1 cup cooked white rice
Taco Meat
- 1-2 Tablespoons canola oil
- 1 lb ground turkey
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- ½ Tablespoon garlic powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1 teaspoon kosher salt
- 10 oz can tomatoes with chilies undrained
- 1 squeeze of fresh lime juice
Toppings
- ½ cup salsa
- 12 oz can corn drained
- 15 oz can black beans drained
Instructions
- Heat the canola oil in a large skillet over medium heat. Add the ground turkey and cook until it is browned and cooked through, breaking it up into small pieces as it cooks. Drain any excess grease.
- Mix in the onion powder, chili powder, garlic powder, cumin, oregano, and salt to the skillet. Stir thoroughly to combine and cook for 1-2 minutes, allowing the spices to blend with the meat.
- Add the can of tomatoes with chilies (undrained) to the skillet and stir well. Allow the mixture to simmer for about 10 minutes, or until the sauce has thickened and the flavors have melded together. Finish with a squeeze of fresh lime juice and stir to combine.
- While the taco meat is simmering, prepare the toppings. Drain the can of corn and rinse the black beans. Set aside.
- To assemble the bowls, divide the cooked white rice among 4 bowls. Top each bowl with an equal portion of the turkey taco meat. Add corn and black beans as well.
- Store cold ingredient toppings, such as salsa and sour cream, in separate containers. Pack a lime wedge in a separate container.
- When ready to serve, warm the ground taco bowls in the microwave until heated. Squeeze a little lime over the bowl. Top with salsa and other toppings.
Notes
- If packing these bowls for lunch, remember to store ingredients like salsa, guacamole, and sour cream separately.