15 Minute Southwestern Taco Bowl

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Who’s hungry?! If you read my first post, you know my favorite food is tacos. I’m pretty sure I could eat tacos every night of the week – hard shell, soft shell, taco salad – you name it! But let’s face it, making a taco spread with all the fixings takes a lot of cutting prep and dirties a lot of dishes. This fifteen minute southwestern taco bowl cuts your prep, cooking and cleaning time nearly in half. And, it’s high in protein and low carb. Make a large batch after work and enjoy later in the week for lunch, dinner and even breakfast. Just add an egg and you’ve got a deconstructed breakfast burrito!

15 Minute Southwestern Taco Bowl

  • Servings: 2-4
  • Difficulty: easy
  • Print


  • 1 pound ground turkey
  • 1 packet taco seasoning
  • 1 bag of cauliflower rice, found in the produce department at most grocery stores
  • 1 bag organic frozen corn
  • 1 can black beans
  • 1 fresh pepper, diced
  • 1 tomato, diced
  • Optional: shredded cheese and taco sauce


In large skillet, brown ground turkey for x minutes. Add ¼ cup water and taco seasoning, Simmer until combined and remove to large mixing bowl.

In same skillet, saute cauliflower rice for 7-8 minutes. Did you know? Cauliflower rice is full of fiber, potassium and vitamins C, K and B6. Plus, this rice substitute contains less than 30 calories per 1 cup!

Add diced peppers, tomatoes, corn and black beans until cooked and heated. Add browned turkey to skillet and combine.

Serve hot. Optional: Top with shredded cheese and taco sauce.

Hope everyone enjoys this easy and healthy weeknight meal. Comment below if you try it!

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