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Ground turkey taco bowl with lime rice, avocado, queso fresco and sour cream

Easy Ground Turkey Taco Bowls

Easy ground turkey taco bowls with lime-flavored rice, seasoned ground turkey, pinto beans, corn, and all your favorite toppings. A healthy, high-protein dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 659
Ingredients Equipment Method Notes

Ingredients
  

  • FOR THE RICE
  • 2 limes, juiced about 3 to 4 tbsp fresh lime juice
  • 0.5 tsp lime zest
  • 0.5 cup long-grain white rice or instant rice cups
  • FOR THE TURKEY AND BEANS
  • 0.5 tbsp olive oil
  • 8 oz ground turkey 93% lean recommended
  • 1 tbsp chili powder
  • 0.5 tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 cup canned pinto beans drained and rinsed
  • 0.5 cup frozen corn kernels no need to thaw
  • 1 tbsp fresh cilantro, chopped
  • TOPPINGS
  • 1 small tomato, diced
  • 0.5 avocado, sliced pit and skin removed
  • 0.25 cup sour cream
  • 0.25 cup queso fresco, crumbled crumbled feta works as a substitute

Equipment

  • large skillet
  • small saucepan

Method
 

  1. Cook the rice according to package instructions for two servings, adding the lime juice and lime zest directly to the cooking water.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the ground turkey and break it up with a spatula as it cooks. Cook until no pink remains, about 6 to 8 minutes.
  4. Add the chili powder, cumin, oregano, garlic powder, onion powder, and salt. Stir to coat the turkey evenly in the spices.
  5. Stir in the pinto beans and frozen corn. Lower the heat and cook for 2 to 3 more minutes. If browned bits form on the bottom of the pan, add a splash of water or chicken stock and scrape them up.
  6. While the turkey finishes cooking, dice the tomato, slice the avocado, and measure out the sour cream and queso fresco.
  7. Stir the chopped fresh cilantro into the turkey and bean mixture right before serving.
  8. Divide the lime rice between two bowls. Spoon the turkey, beans, and corn over the rice.
  9. Top with diced tomatoes, sliced avocado, sour cream, and crumbled queso fresco. Serve immediately.

Notes

Rice: Any variety works. Follow package instructions for two servings. Instant rice cups are a great shortcut.
Queso Fresco: A mild Mexican crumbling cheese available at most grocery stores. Crumbled feta, shredded cheddar, or pepper jack all work as substitutes.
To double the recipe: Double all ingredients and use a larger skillet. Serves 4.
Meal prep tip: Store the turkey mixture and rice separately in airtight containers for up to 3 to 4 days. Add toppings fresh before serving.
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