Easy 30-minute ground turkey taco bowls for two with all the toppings! Ground turkey seasoned with spices, corn, and pinto beans spooned over a simple lime-infused rice. Topped with sliced avocado, diced tomatoes, queso fresco, and sour cream.
Ground Turkey Taco Bowls
I often wonder how many people actually adhere to the Taco Tuesday philosophy and make it a point to enjoy a taco dinner every Tuesday night. If you check #tacotuesday on Instagram there are no less than 1.7 million (!) posts celebrating tacos on Tuesday. That’s a lot of tacos.
And I’m sort of patting myself on the back because here I am sharing a taco recipe ON A TUESDAY, which I don’t think I’ve ever been organized enough to do before. There are several taco recipes on the blog, but all posted on random days, so I’m taking this one as a win. So, here we are. It’s Tuesday and we’ve got some tacos. Or more specifically, we have ground turkey taco bowls with all the toppings.
Could you skip the rice and wrap up the savory ground turkey and pinto bean filling in a tortilla? Yes, you could do that, but the beauty of a bowl is that all the taco fixings stay put – no worrying about the filling and toppings spilling out the end of the taco onto your plate or your lap. Everything is nicely contained in a pretty bowl. This recipe serves two but easily doubles to serve more.
Build Your Taco Bowl
- The ground turkey and pinto bean filling takes hardly any time with a little help from your spice drawer. Just cook the turkey, add the spices, corn and beans and it’s done in less than ten minutes. Switch things up and use ground chicken or ground beef. Switch up the beans, too! Black beans would work great.
- I used white rice flavored with fresh lime juice and zest. The rice takes about 20 minutes giving you plenty of time to make the filling and prep the toppings.
- I topped my bowl off with fresh tomato, avocado, cilantro, and a dollop of sour cream. Oh, and some crumbled queso fresco, too.
Happy Taco Tuesday, friends.
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Don’t be tricked by the long ingredient list because these taco bowls take just 30-minutes start to finish and require very little prep work.
- 3 tablespoons lime juice (from about 2 limes)
- 1/2 teaspoon lime zest
- long grain white rice (see note 1)
- 1/2 tablespoon olive oil
- 1/2 pound ground turkey
- 1 tablespoon chili powder
- 1/2 tablespoon ground cumin,
- 1 teaspoon dried oregano,
- 1 teaspoon garlic powder,
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 cup canned pinto beans
- 1/2 cup frozen corn kernels
- 1 tablespoon chopped cilantro
- 1 small tomato, diced
- 1/2 avocado (pit and skin removed), sliced
- 1/4 cup sour cream
- 1/4 crumbled queso fresco (see note 2)
- Make the rice: Cooking instructions for rice vary brand to brand, so follow the cooking instructions on the package but add the lime juice and zest to the cooking water (plus any salt recommendations on the package). Make enough for two servings.
- Make the ground turkey and beans: Heat the olive oil in a skillet over medium heat. Add the ground turkey and break it up with a spatula while it cooks. Add the spices, beans, and corn and stir to combine. Lower the heat and stir occasionally while you prep the toppings. If you notice a lot of browned bits accumulating on the bottom of the pan, add a 1/4 cup of water (or chicken stock if you have some) and scrape them up. After you’ve prepped the toppings, add the cilantro to the turkey and beans.
- Serve the meat and beans over the rice. Top with toppings and enjoy!
- I’m working my way through a 5-pound bag of white rice, which is why I use it in most of my rice based recipes. I know, I don’t know what I was thinking either, but use what you got, right? Anyway, substitute brown rice to add a nutritional kick to your taco bowl, but be aware it may change the cooking time for the recipe.
- Queso fresco is a mild Mexican cheese that is carried in most grocery stores. If you can’t find it or don’t want to buy it (I get it), substitute your favorite taco cheese like shredded cheddar or pepper jack.
Nutritional information does not include the toppings.
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Calories: 498
- Fat: 18.3g
- Carbohydrates: 51g
- Fiber: 3.7g
- Protein: 36.7g
Keywords: taco bowls, ground turkey taco bowl