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
- 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!