Description
Fast, flavorful, and perfect for busy weekdays, these Turkey Taco Bowls turn simple ingredients into colorful, satisfying meals you’ll actually look forward to eating. Everything comes together in about 30 minutes, stores well in the fridge, and reheats beautifully—making them a true weekday win.
Ingredients
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1 lb (450 g) ground turkey (93% lean recommended)
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1 packet taco seasoning (or 2 tablespoons homemade)
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½ cup salsa (mild to hot, your choice)
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1 tablespoon olive oil
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1 cup bell peppers, sliced
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½ cup red onion, sliced
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1 can (15 oz / 425 g) black beans, drained and rinsed
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1 can (15 oz / 425 g) corn, drained
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1 cup shredded Mexican-blend cheese
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1 lime, cut into wedges
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Fresh cilantro, chopped (optional)
Instructions
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Cook the Turkey
Heat a large skillet over medium heat. Add ground turkey and cook for 5–7 minutes, breaking it apart, until no longer pink. -
Season & Simmer
Stir in taco seasoning and salsa. Let simmer for about 5 minutes until slightly thickened and flavorful. Remove from heat. -
Sauté the Veggies
In a separate pan, heat olive oil over medium-high heat. Add bell peppers and red onion and sauté 5–7 minutes until tender-crisp with light browning. -
Assemble the Bowls
Divide turkey, peppers/onions, black beans, corn, and cheese evenly among 4 meal-prep containers. -
Finish & Store
Add a lime wedge and cilantro (if using). Let cool, cover, and refrigerate for up to 4 days.
Notes
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Extra juicy turkey: Don’t skip the salsa—it keeps the meat moist and flavorful.
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Avoid soggy veggies: Let everything cool before sealing containers.
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More flavor: Squeeze lime juice over the bowl after reheating.
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Spice control: Use mild or hot salsa and seasoning to adjust heat easily.