Ground Turkey Taco Meal Prep Bowls is a Mexican cuisine and one of my favorite to cook because, most of the time, it is pretty simple and allows for a lot of flexibility and modification.
10ouncesRotel Original Diced Tomatoes & Green chilies no salt added
1packagetaco seasoning - low sodium
2cupswhite rice - cooked
¾cupscorn kernels - fresh, or if using canned (no salt added, drained), or frozen (thawed)
1 ¼cupblack beans - if using canned, drained
Instructions
In a medium-size skillet, cook ground turkey until cooked through. Add in the can of Rotel tomatoes (with juices) and taco seasoning. Cook for an additional 2 minutes. Set aside.
In a small bowl, combine corn kernels and black beans. Set aside.
Arrange 4 plates, bowls, or food storage containers. In each, place 1/2 cup cooked rice, 1/2 cup of corn and bean mixture, and about 4 cherry tomatoes.
Top with additional toppings if desired. You can use sliced bell peppers, shredded lettuce, sliced jalapeno, reduced-fat shredded cheddar cheese, reduced-fat sour cream or non-fat plain Greek yogurt, salsa, or fresh cilantro.
Store in the refrigerator. It can last for 3-4 days.