For one of our favorite weeknight dinner hacks, we let taco seasoning do the heavy lifting. Mix ground turkey with a whole package of taco seasoning, water, and fresh cilantro before serving everything over rice and topping it all with one of our favorite cheeses: queso fresco. The key is using a taco seasoning you truly love because it’s the most dominant flavor.
Ways to Power Up Your Taco Bowls
This simple yet satisfying dinner takes well to your personalization.
- Serve with shaved red cabbage or thinly sliced radishes for extra crunch.
- For our vegetarian friends, we love draining extra-firm tofu, grating it on the large holes of a box grater, and sauteing it in a pan! The resulting texture is very similar to ground turkey.
- Instead of using precooked rice, make it from scratch for the bowl’s base: Bring 1 1/2 cups of water, 1 cup of rice, and 1/4 teaspoon of kosher salt to a boil over medium-high. Cover, reduce heat to medium-low, and simmer until the water is absorbed and the rice is cooked through, 15 to 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.
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Cook the turkey:
Heat the oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 5 minutes.
Add the taco seasoning, water, and salt; cook, stirring constantly, until meat is coated in the seasoning, about 1 minute. Remove from heat and stir in 1/2 cup of the cilantro.
Assemble the taco bowls:
Divide the rice and optional shredded lettuce evenly among four bowls. Top evenly with turkey mixture, queso fresco, remaining cilantro, and thinly sliced radishes (if using).
Let the turkey and rice come to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet until warm throughout.
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