Step 1

To make the DIY taco seasoning, combine ingredients in a small bowl and mix. You can use your favorite taco seasoning mix in its place if preferred.

Step 2

In a large skillet over medium-high heat, heat oil until shimmering. Add diced onion and cook until tender for approx. 5 minutes.

Step 3

Stir in taco seasoning and tomato paste and cook while stirring constantly for about 30 seconds, until fragrant. Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2-3 minutes. Stir in water and simmer on low until saucy, thickened, and cooked through. Season with any additional salt to taste.

Step 4

Divide cooked rice, lettuce, black beans and corn between 4 bowls. Top with turkey taco meat and a dollop of sour cream, then add all of your favorite toppings and mix-ins from the list above.

Step 5

For my bowls, I added a little bit of EVERYTHING! So good!

Step 6

Add a base of fluffy cooked rice to each container along with black beans, corn, and taco meat. If you’d like to warm up your salsa and tomatoes along with the bowl ingredients, feel free to add them here or keep separate for a cold mix-in.

Step 7

If you’d like, add a drizzle of your favorite taco sauce or Mexican hot sauce on top along with a sprinkle of grated cheddar cheese. To garnish, add lime wedge on top with some cilantro and/or scallions and, if you’d like, sliced red onion and/or jalapeño slices.

Step 8

I like to keep the cold and crunchy ingredients separate so in small lidded sauce containers I’ll add my sour cream and/or guacamole. To a baggie add your crispy corn chips or tortilla chips. Based on preference, you can skip the lettuce or place some in baggies for adding at the end.

Step 9

Store in the refrigerator until ready to heat and eat for up to 4 days.