Tangy Turkey Taco Bowl

Tangy Turkey Taco Bowl

Want to change up taco night without changing the ingredients? Ditch the tortilla, and put your taco stuffings on top of rice. Behold a turkey taco bowl!

Course Dinner, Main Course

Cuisine American, Americanized Mexican

Total Time 28

Servings

Calories 544kcal

Author Marcie & Julie

Ingredients

Turkey Mixture & Rice

1 Tablespoon olive oil
1-2 cloves garlic (minced)
1 medium onion (chopped)
1 Pound ground turkey
1 teaspoon salt
1 teaspoon black pepper (or less, for a milder taste)
1 teaspoon chili powder (or less, for a milder taste)
½ teaspoon cumin (ground)
¼ teaspoon crushed red pepper flakes
¼ teaspoon paprika
¼ teaspoon dried oregano
1 cup chicken broth/stock
1 cup canned black beans (drained & rinsed)
1 cup frozen corn
3 cups Instant Rice (uncooked)

Toppings

1 cup tomatoes (diced)
1 avocado (chopped or sliced)
1 cup cheddar cheese (shredded)
8 ounce sour cream
1 Tablespoon cilantro (chopped)
hot sauce (optional)
Fritos corn chips (optional)

Instructions

Heat olive oil in a medium-large pan (my absolute fave!). Add garlic and onion, and cook for 2-3 mins, until softened. Add ground turkey and mix all together. Season with salt & pepper. Break turkey into smaller pieces as it cooks, cooking until turkey is no longer pink.
Add remaining seasonings (chili powder, cumin, red pepper flakes, paprika & oregano) to turkey and cook together for 1 minute. Add broth and bring to a boil. Once boiling, add beans and corn. Lower the temperature, cover, and simmer for 10 mins.
Meanwhile, prepare the instant rice according to instructions on box.

Notes

Serve your turkey taco mix over rice. Top with diced tomatoes, avocado, cheese, sour cream & cilantro, however you like. Optional: for a spicier taste, add hot sauce.

Nutrition