Turkey Taco Bowl Recipes

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TURKEY TACO BOWLS



Turkey Taco Bowls image

Provided by Catherine McCord

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive, canola or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 pound lean ground turkey
1 red bell pepper, seeded and diced
2 tablespoons taco seasoning
1 teaspoon kosher salt
1/4 cup chopped cilantro
1 lime, juiced
1 small head butter or iceberg lettuce, chopped
One 16-ounce can black beans, drained and rinsed
2 small tomatoes, diced
1 cup shredded Mexican blend cheese
One 12-ounce bag corn tortilla chips
Sour cream, salsa, guacamole and your favorite hot sauce, for serving, optional

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!

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Turkey Taco Bowls Recipe by Tasty image

Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 lb ground turkey
1 tablespoon taco seasoning, 1 packet
28 oz diced tomato, 1 can, drained
2 cups rice, cooked
1 can black beans, drained, rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
cheddar cheese
fresh cilantro, for garnish

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!

Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams

GROUND TURKEY TACO MEAT



Ground Turkey Taco Meat image

This recipe has fewer calories because of the ground turkey and amazing flavor! It is a little spicy, but our family enjoys it this way. Because it has so much flavor, you cannot even tell it's not ground beef. It tastes great as a topping on baked potatoes as well as tacos. Enjoy!

Provided by adnerb78

Categories     World Cuisine Recipes     Latin American     Mexican

Time 26m

Yield 4

Number Of Ingredients 12

1 ½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
1 (12 ounce) package ground turkey
½ cup water
1 tablespoon cider vinegar
1 ½ teaspoons brown sugar

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.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 4.8 g, Cholesterol 62.7 mg, Fat 7.2 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 1.8 g, Sodium 663.2 mg, Sugar 2.2 g

TACO BOWLS



Taco Bowls image

When it's done slow-cooking, this beef shreds like a dream. We make it often, because it's super easy to customize with fun, fresh and healthy toppings. -Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 10 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2-1/2 pounds), cut in half
1/4 cup beef broth
1 tablespoon canola oil
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
Dash salt
2 cups canned crushed tomatoes in puree
1 cup salsa verde
5 cups hot cooked brown rice
1 can (15 ounces) black beans, rinsed, drained and warmed
1 cup pico de gallo
Optional: Reduced-fat sour cream, shredded cheddar cheese, sliced avocado, lime wedges and warmed corn tortillas

Steps:

  • Place beef and broth in a 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef; discard juices. Return beef to slow cooker; shred with 2 forks., In a large skillet, heat oil over medium heat; saute onion and jalapeno until softened, 3-4 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in tomatoes and salsa; bring to a boil. Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended., For each serving, place 1/2 cup rice in a soup bowl. Top with beef mixture, beans and pico de gallo. Serve with optional ingredients as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 389 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 550mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges

TURKEY TACO SALAD



Turkey Taco Salad image

I discovered this taco salad while I was on a health kick. My husband and I love it now. When I served it at a family birthday party, everyone eagerly asked for the recipe. -Angela Matson, Amboy, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

12 ounces ground turkey
1 medium sweet red pepper, chopped
1 small sweet yellow pepper, chopped
1/3 cup chopped onion
3 garlic cloves, minced
1-1/2 cups salsa
1/2 cup canned kidney beans, rinsed and drained
2 teaspoons chili powder
1 teaspoon ground cumin
8 cups torn romaine
2 tablespoons fresh cilantro leaves
Optional toppings: chopped tomatoes, shredded cheddar cheese and crushed tortilla chips

Steps:

  • In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

Nutrition Facts : Calories 275 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 525mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic Exchanges

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