Cook ground turkey with taco seasoning and canned black beans; serve over rice with salsa and Greek yogurt. Grocery items: ground turkey, black beans, taco seasoning, salsa; reuse rice and yogurt.
BBy bgriff
Servings
4
1 lb ground turkey
1 can canned black beans, drained and rinsed
3 tbsp taco seasoning
1.5 cup salsa
1.5 cup long-grain white rice
3 cup water (for rice)
1 cup plain Greek yogurt
1 tbsp olive oil
2 piece limes
salt
Calories
1273 kcal
Protein
51g
Carbs
227g
Fat
15g
Fiber
14g
Sugar
7g
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Cook the Rice
1. Rinse the rice, then combine with water and a pinch of salt in a medium pot. Bring to a boil, cover, reduce heat to low and cook 15 minutes. Remove from heat and steam, covered, 5 minutes, then fluff with a fork and squeeze in the juice of 1 lime.
1.5 cup long-grain white rice,
3 cup water (for rice),
1 piece limes,
salt
Cook the Filling
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, break it up, and cook 6–8 minutes until browned and cooked through (165°F / 74°C).
1 lb ground turkey,
1 tbsp olive oil
3. Stir in the taco seasoning and cook 1 minute until fragrant. Add the black beans and 1 cup of the salsa, then simmer 5 minutes, stirring occasionally, until thickened and the flavors meld. Season with salt and the juice of the remaining lime.
1 can canned black beans, drained and rinsed,
3 tbsp taco seasoning,
1.5 cup salsa,
1 piece limes,
salt
Assemble and Store
4. Divide the rice among four bowls or meal-prep containers and top with the turkey and bean mixture.
5. Top each bowl with a spoonful of the remaining salsa and the Greek yogurt. If meal-prepping, store the yogurt separately and add it after reheating. Refrigerate up to 4 days; reheat until steaming hot.
1.5 cup salsa,
1 cup plain Greek yogurt
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