These 5-Ingredient Taco Bowls Are an Easy Weeknight Dinner

1 . Stage

Cook the turkey: Heat the oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, stirring often with a wooden spoon to crumble the meat into smaller pieces, until cooked through, about 5 minutes.  Add the taco seasoning, water, and salt; cook, stirring constantly, until meat is coated in the seasoning, about 1 minute. Remove from heat and stir in 1/2 cup of the cilantro.

2 . Stage

Assemble the taco bowls: Divide the rice and optional shredded lettuce evenly among four bowls. Top evenly with turkey mixture, queso fresco, remaining cilantro, and thinly sliced radishes (if using). Let the turkey and rice come to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet until warm throughout. Love the recipe? Leave us stars and a review below!