I love tacos. There, I said it. I think I need to join a taco support group. Or a taco group where I sit around and eat tacos all day. I also find that if I want to get my kids to eat something…anything…I can put it in a tortilla and call it a taco and they’ll eat it! I mean, imagine that, I even got them to eat mushroom tacos. Of course, I was hoping if I cut the mushrooms small enough they wouldn’t notice that it wasn’t meat, but of course they realized. But guess what? They ate them anyways and liked them.
Anyways. I’ve been trying to eat a little healthier lately (read: skip the cheese and carbs) and so I made these Turkey Taco Bowls the other night for dinner. KB and I ate them as bowls, but I made the kids’ into actual tacos with tortillas. The beauty of these taco bowls are that you can kind of put whatever you want in them, just whatever you have on hand and whatever you like to eat in a taco. The recipe is more of a guideline, but here’s what I did.
Brown the turkey in a medium frying pan over medium heat with some olive oil.
Add chili powder and cumin. I’m trying to eat less salt, so I didn’t add any, but you could also add some salt and pepper to taste if you like.
Add cooked brown rice, corn and black beans.
Mix to combine and cook for about 5-7 minutes.
Serve in a bowl, topped with diced red onions, salsa, avocado, and cilantro. Or in a tortilla as a taco. This would also be good with tomatoes and lettuce as kind of a salad. However you make it…enjoy!
1 lb ground turkey
2 Tablespoons olive oil
2 Tablespoons chili powder
1 Tablespoon cumin
2 cups cooked brown rice
1 can corn, drained
1 can black beans, drained
diced red onion
In a medium frying pan, over medium heat, brown the turkey meat. Add chili powder and cumin. Mix to combine. Add cooked brown rice, corn, and black beans. Mix well and cook for 5 more minutes over medium heat. Serve in a bowl or tortilla with red onion, salsa, diced avocado, and cilantro.