Ground Turkey Taco Meal Prep Bowls
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.
Equipment
10-inch non-stick skillet
Wooden spoon or meat chopper
Small mixing bowl
4 airtight meal prep containers (28-32 oz)
Measuring cups
Ingredients
1 pound ground turkey (minced turkey) - 93% lean, about 450g- 10 ounces Rotel Original Diced Tomatoes & Green Chillies - no salt added, about 283g
1 packet taco seasoning - low-sodium ; about 1 oz / 28g
2 cups white rice - cooked ; about 3/4 cup / 150g dry, 340g cooked
¾ cup corn kernels - fresh, canned (no salt added, drained), or frozen (thawed), about 120g
1 ¼ cups black beans - canned, drained and rinsed, about 215g
4 cherry tomatoes - optional, for garnish
Instructions
- Heat a 10-inch non-stick skillet over medium-high heat. Add the ground turkey and break it into small crumbles using a wooden spoon or meat chopper. Cook for 5-7 minutes, stirring occasionally, until fully browned and no pink remains (internal temperature of 165°F / 74°C).1 pound ground turkey (minced turkey)
- Add the Rotel tomatoes with their juices and the taco seasoning. Stir well to combine and cook for 2 minutes until the liquid has reduced slightly and the seasoning coats the turkey evenly. Remove from heat and set aside.10 ounces Rotel Original Diced Tomatoes & Green Chillies, 1 packet taco seasoning
- In a small bowl, combine corn kernels and black beans. Set aside.3/4 cup corn kernels, 1 1/4 cups black beans
- In each container, place 1/2 cup cooked rice, 1/2 cup of the corn and bean mixture, and one quarter of the seasoned turkey. Add a few cherry tomatoes if desired.2 cups white rice, 3/4 cup corn kernels, 1 1/4 cups black beans, 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.
- Allow bowls to cool completely before sealing with lids. Refrigerate within 2 hours of cooking.
Notes
Storage: Assembled bowls keep 3–4 days in the fridge in airtight containers. For best texture, store the turkey mixture separately from the rice.
Freezing: Freeze only the seasoned turkey mixture in zip-lock bags or freezer-safe containers for up to 2 months. Cook fresh rice and beans the day you eat — both turn grainy after freezing.
Make-Ahead: Cook the turkey mixture and rice on Sunday evening; assemble bowls once everything has cooled completely to avoid condensation.
Substitutions: Ground chicken works as a 1:1 swap. Use cauliflower rice for a lower-carb version, or swap black beans for pinto beans.
Pro Tip: Break the turkey into small pieces with a wooden spoon or meat chopper as it browns — smaller crumbles mean more surface area for caramelisation and better texture in every bite.
Nutrition
Serving: 1servingCalories: 331kcalCarbohydrates: 44gProtein: 34gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 62mgSodium: 1043mgPotassium: 739mgFiber: 7gSugar: 5gVitamin A: 1031IUVitamin C: 16mgCalcium: 55mgIron: 4mg
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