Turkey Taco Bowl

ground turkey, pico de gallo, rice, beans, crispy tortilla chips

1706 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 1050 | Category: Gluten-Free | Allergens: Contains milk (Cheddar cheese). Corn tortillas made in a facility that processes wheat + soy. | Excellent Source of: Calcium, Fiber, Iron, Protein |


  • - Chef's Knife
  • - Foil
  • - High Sided Saute Pan
  • - Liquid Measure
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Medium Saute Pan
  • - Mixing Spoon
  • - Paper Towels
  • - Tongs

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Hot Sauce (optional)
  • - Kosher Salt or Flake Sea Salt
  • - ¼ tsp Ground Cumin (optional)

What We Send:

  • - Black Beans
  • - Cilantro
  • - Corn Tortillas
  • - Ground Turkey
  • - Jasmine Rice
  • - Pico de Gallo
  • - Shredded Cheddar Cheese

Wine Pairings by @grapefriend

Syrah-base rosés tend to be bolder and more deeply colored than the pale pink ones most people are used to. But along with all that color comes lots of strawberry, cherry, and maybe even a little pepper that will be amazing with this dish.

Beer Pairings

The chocolate and sweet notes of a malty Porter make for an unlikely, but delicious pair with this dish.

TK Table Talk:

Do you know the story of how your grandparents met?

What To Do:

1. Turkey may arrive slightly frozen. Thaw as needed.

Turkey Taco Bowl - Step 1

2. Cook Rice: In a small saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.

3. Cook Turkey: While rice is cooking, start turkey mixture. In a sauté pan over medium heat, add 1 teaspoon oil. Add turkey, ½ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up the turkey with the wooden spoon, until cooked through.

Turkey Taco Bowl - Step 2

4. Finish Turkey:Stir black beans, pico de gallo and hot sauce (optional) into the turkey and cook for 2 minutes. Cover with foil and set aside to keep hot.

Turkey Taco Bowl - Step 3

5. Make Tortilla Chips: Add ¼ cup oil to a sauté pan over medium heat. Line a plate with paper towels. Stack tortillas and cut in half, then half again (yielding 24 triangles). When oil starts to shimmer, work in batches and fry tortillas until crisp, turning halfway through. Remove to paper towel-lined plate. Sprinkle with salt and a little cumin, if desired.

Turkey Taco Bowl - Step 4

6. Roughly chop cilantro. Stir rice into turkey mixture.

To Serve: Spoon hot turkey taco mixture into bowls and top with cheddar cheese and cilantro.

Pro Tip:

Cut back on the fat by charring your tortillas over an open flame or under a broiler instead of frying.
Spice it Up!: Add a few extra shakes of your favorite hot sauce for an added kick of flavor.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.