Weekday Meal-Prep Turkey Taco Bowls
By: Scott Loitsch and Tasty
(for 4 servings)
2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 lb ground turkey (455 g)
1 tablespoon taco seasoning, 1 packet
28 oz diced tomato, 1 can, drained (795 g)
2 cups rice, cooked (460 g)
1 can black beans, drained, rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
fresh cilantro, for garnish
Heat oil in a large skillet over medium-high heat.
Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
Season with taco seasoning, stir, cooking until meat has browned and cooked through.
Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.