StovetopMexican
Ground turkey taco bowl
Turkey in a skillet with chile and cumin, not a sad unseasoned crumble. Rice, black beans, corn, tomato, crema, cotija.
Made it?
30 min · 25 min hands-on · pull 165°F
Ingredients
12 lb on the fire · ~7.8 lb to the table · 16 plates at 8 oz
- ground turkey, not 99% lean12 lb
- onion, diced1
- garlic cloves3
- chile powder1 tbsp
- cumin1 tsp
- kosher salt1 tsp
- tomato sauce or crushed tomato1/2 cup
- cooked rice2 cups
- black beans, warmed1 can
- corn1 cup
- diced tomato or pico1 cup
- to finishcrema, cotija, cilantro
Method
- 1
Onion in oil 4 minutes. Turkey in, break it up, salt, chile, cumin. Brown, do not steam.
- 2
Tomato sauce, 3 minutes. It should be saucy, not grey.
- 3
Bowls: rice, beans, corn, turkey, tomato, crema, cotija, cilantro. A 99% lean turkey is sawdust — buy 93% or add a spoon of oil.
If you don’t have it
- ground turkey → a neighboring cut on the same animal. Keep the same pull. Leaner cooks faster and dries sooner.
- ground turkey, not 99% lean → What you actually have, if it is the same muscle family. This is not sliced deli turkey. It is a skillet.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min