Turkey tacos for dinner one night –> turkey taco bowls for lunch the next day…the best of both worlds! In addition to these three recipes, we made our tacos/taco bowls with romaine lettuce, black beans, diced tomatoes, diced black olives, sliced avocado, jalapenos, and fresh-squeezed lime juice!

For the turkey taco meat:


    • 1 teaspoon olive oil
    • 1 white onion, diced
    • 1 pound lean ground turkey
    • 3 garlic cloves, minced
    • 1 (8 oz) can tomato sauce (1 cup)
    • 1/4 cup water
    • 2 1/2 teaspoons cumin
    • 2 1/2 teaspoons chili powder
    • 1 teaspoon dried oregano
    • ½ teaspoon paprika
    •  teaspoon cayenne pepper, optional
    • ¾ teaspoon salt


    1. Add olive oil to a large skillet and place over medium high heat. Add diced onions and turkey. Brown the turkey, and break up the meat with a wooden spoon until nice and browned, about 5 minutes.
    2. Add in garlic, tomato sauce water, cumin, chili powder, oregano, paprika, cayenne pepper and salt. Stir to combine.
    3. Simmer over medium low heat for 10-15 minutes or until mixture begins to thicken up.

For the Spanish rice:


    • 2 cups long grain rice
    • 1/8 cup oil
    • 8 oz tomato sauce
    • 6 stems cilantro (optional)
    • 1 tsp salt
    • 1 tsp minced garlic
    • 4 cups chicken broth
    • dash cumin
    • dash garlic pepper


    1. Heat oil in large frying pan on medium heat.
    2. Add rice and cook until golden brown.
    3. Pour chicken broth into microwave-safe dish and microwave for 3 minutes.
    4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
    5. Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and enjoy!

For the Mexican coleslaw:


  • 2 cups green, shredded cabbage
  • 2 cups red, shredded cabbage
  • 2 cups grated carrots
  • 1/4 cup chopped, fresh cilantro

For the Dressing

  • 1/4 cup lime juice
  • 2 tbsp. rice vinegar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. salt (or more to taste)


  1. In a large mixing bowl, mix together the slaw ingredients.
  2. In a small mixing bowl, whisk together the dressing ingredients.
  3. Pour the dressing over the cabbage/carrot mixture and toss.

Turkey Taco Meat recipe from Ambitious Kitchen

Spanish Rice recipe from Lil’ Luna

Mexican Coleslaw recipe from The Gracious Pantry