These Turkey Taco Bowls bring all the bold flavor of taco night with just five everyday ingredients. Everything comes together in one skillet plus a pot of rice, making it a reliable option when the week gets hectic. Big batch, big flavor, minimal cleanup.
About 35 minutes start to finish, with the rice cooking while you brown the turkey.
Per serving (makes 5): 251 cal · 24.6g protein · 21.8g carbs · 7.4g fat
Ingredients
- 16 oz ground turkey
- 1 cup black beans
- 1 cup brown rice
- 1 cup salsa
- 1/2 cup greek yogurt
Instructions
- Cook brown rice according to package directions.
- Brown ground turkey in a skillet over medium-high heat, 6-8 minutes.
- Stir in black beans and salsa; simmer 3 minutes.
- Divide rice into bowls, top with turkey mixture and a dollop of Greek yogurt.
Meal prep & storage
Cook the rice and turkey mixture in one go and store them separately in airtight containers for up to 4 days in the fridge, or freeze the turkey mixture for up to 2 months. Reheat portions in the microwave for 1-2 minutes, adding a splash of water to the rice to bring back its fluff. Add the Greek yogurt fresh when you serve.
Swaps
Ground chicken or lean ground beef both work in place of turkey without changing the technique. Swap brown rice for white rice, quinoa, or cauliflower rice depending on what's in your pantry. For a dairy-free version, use a spoonful of mashed avocado or dairy-free sour cream instead of Greek yogurt.
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