These Turkey Taco Bowls are one of my favorite dinners for those nights when we have to eat in shifts. This week I made them with all-white, ground turkey, but lean ground beef is good, too.
Cook the meat the night before or early in the day and store it in the fridge (I just put the whole skillet in there!). Prep all the toppings, and then when it’s time for dinner, just heat up the meat.
Here’s how I serve it, buffet style:
Turkey Taco Bowls
serves 5-6
2 pounds all-white, ground turkey
2 tablespoons taco seasoning
1/4 cup water
2 cups cooked rice
1 can black beans, drained and rinsed
1 can Rotel tomatoes
toppings (avocado, salsa, cilantro, lime, shredded cheese, tomatoes)
Brown ground turkey in large skillet for about 10 minutes, or until it’s all white. Add taco seasoning and 1/4 cup water and cook for about 5 minutes or until liquid is reduced. Meanwhile, heat the beans and Rotel in a small saucepan over medium heat until hot.
To serve bowls, add rice, meat, beans, and toppings. Serve with tortilla chips and salsa.
