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5 from 1 vote
turkey taco bowls in a row on a table
Turkey Taco Bowls
Prep Time
45 mins
Total Time
45 mins

Cook once on a Sunday and have a whole week of healthy lunches or dinners at the ready. 

Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 355 kcal
Author: Jen
  • 1 lb ground turkey
  • 1 packet taco seasoning
  • 15 oz canned black beans, drained (or 1.5 cups of cooked dried beans)
  • 2 cups cooked brown rice
  • 1.5 cups shredded cheddar cheese
  • salsa (optional, for topping)
  1. In a nonstick skillet, cook the ground turkey until no longer pink. Add the taco seasoning and the instructions on the packet to prepare the taco meat. 

  2. Divide the cooked taco meat between four microwave-safe containers with lids. Also divide the black beans and cooked rice between the four containers. Sprinkle cheese on top of each container, dividing evenly between the four containers. 

  3. Seal each container with the lid and store in the refrigerator for up to four days. When ready to serve, reheat in the microwave until warmed through and top with salsa or other toppings if desired. 

Recipe Notes

These turkey taco bowls will keep in the refrigerator for up to 4 days.