Mexican Ground Turkey Bowl Recipes

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
• Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
• Season with taco seasoning, stir, cooking until meat has browned and cooked through.
• Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
• To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

GROUND TURKEY RICE BOWLS

Steps:

• Cook rice according to package instructions.
• Meanwhile, to cook turkey, heat olive oil in a 10-inch or 12-inch cast-iron skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces and stirring occasionally, until it's fully cooked through, about 8 to 10 minutes.
• To cooked turkey, stir in garlic, soy sauce, ginger, chili paste, sesame oil and fish sauce. Cook for 1 to 2 minutes.
• Divide the rice between two bowls, then top with the turkey mixture and garnish (if desired) to taste. Serve and enjoy!Note: To make things even more substantial, top with a fried egg and/or your favourite veggies.

MEXICAN GROUND TURKEY BOWL

Steps:

• Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
• Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
• Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
• Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.

MEXICAN GROUND TURKEY CASSEROLE

Steps:

• Brown turkey in olive oil with onions and garlic.
• In a large bowl, mix browned turkey with next 6 ingredients.
• Place in casserole dish and bake at 350 for 25 minutes.
• Top with remaining 1/4 cup cheddar cheese and bake an additional 5 minutes.

MEXICAN TURKEY AND RICE BOWL

Steps:

• Stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high for 8 minutes. Remove from the microwave, wait until water is fully absorbed, about 5 minutes, then fluff with a fork.
• While rice is cooking, heat a large skillet over medium-high heat. Pour in just enough olive oil to coat the skillet. Add both bell peppers and garlic. Cook, stirring every so often, until the peppers are no longer hard and crunchy, about 10 minutes. Transfer peppers to a bowl.
• Add ground turkey to the skillet and reduce heat to medium. Cook turkey, crumbling it up as you stir, until no longer pink, 7 to 10 minutes. Add cooked peppers, kidney beans, tomato sauce, diced tomatoes, chili powder, garlic powder, cumin, salt, and pepper to the skillet. Mix until everything is incorporated and heated through. Serve over rice.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.

TERIYAKI TURKEY RICE BOWL

Steps:

• Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
• In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
• Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
• Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
• Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
• Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
• Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

TURKEY TACO BOWLS

Steps:

• Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
• Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
• To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!

TACO MEAL PREP BOWLS

Steps:

• In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide rice into meal prep containers. Top with ground beef mixture, black beans, corn and tomatoes.