Ground Turkey Taco Bowls
The ultimate comfort food, Ground Turkey Taco Bowls combine savory turkey and zesty spices for a mouthwatering experience. Packed with nutrition and flavor, this easy weeknight dinner will satisfy your cravings and leave you wanting more!
Equipment
- Skillet
- Frying Pan
- Whisk
- Peeler
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 T olive oil divided
- 1 small onion diced
- 1.5 T Kalyn’s Taco Seasoning or use any Taco Seasoning you have on hand
- 2 tsp dried granulated garlic or garlic powder
- 1 lb. lean ground turkey
- 1 4 oz. can diced green chiles
- 1 15 oz. can crushed tomatoes
- 1 15 oz. can black beans rinsed with cold water
- 3 T fresh-squeezed lime juice I used my fresh-frozen lime juice
- 2 T water
Instructions
- Heat 2 tsp. olive oil in a large frying pan and saute the onion until it starts to brown, about 4-5 minutes.
- Add the taco seasoning and granulated garlic and saute about 1 minute more.
- Then add the ground turkey and cook over medium high heat, breaking apart with the turner as it cooks, until the turkey is nicely browned. This will take 8-10 minutes, but don’t rush the browning step.
- Add the green chiles, lime juice, crushed tomatoes, rinsed black beans, and water, stir to combine, turn the heat to low, and let the mixture simmer until most of the liquid is evaporated, about 40 minutes.
- While the meat simmers, chop the cilantro and finely dice the red onion and half the Poblano chile for the salsa.
- Peel the avocado, remove the stem and cut the avocado into 1/2 inch pieces.
- Put the avocado into a bowl and toss with 1 T lime juice.
- Stir in the chopped cilantro, diced red onion, diced Poblano chile, olive oil, and the other 2 T lime juice, and season with Vege-Sal (or salt).
- Set salsa aside until you’re ready to use it.
- Thinly slice the red and green cabbage.
- Dice the other half of the Poblano chile into small pieces.
- Whisk together the mayo, lime juice, Green Tabasco Sauce, and Vege-Sal to make the dressing.
- When the meat mixture is about done, combine the green cabbage, red cabbage, and diced Poblano in a bowl and toss with the dressing.
- To assemble the bowls, put some of the spicy slaw in the bottom of each bowl. Top with about 2/3 cup of the meat mixture and a generous scoop of the avocado salsa. Eat right away.
Notes
- Tip 1: Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat before serving.
- Tip 2: You can freeze the turkey mixture for up to three months. Just thaw in the fridge overnight before reheating.
- Tip 3: Serve with corn tortillas or rice for a more filling meal.
- Tip 4: Feel free to add in other vegetables like bell peppers, zucchini, or spinach for additional nutrition.
- Tip 5: Adjust the amount of taco seasoning based on your spice preference.