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Turkey taco bowls

Anna’s turkey taco bowls

1
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Prepped and cooked in 20 minutes, this speedy recipe by our WW Ambassador Anna is a terrific midweek meal. Follow Anna on Instagram @feedmehealthy_annavandyken.

Ingredients

Turkey breast mince

400 g

Taco seasoning

30 g

Iceberg lettuce

1 head(s), medium, shredded

Canned corn kernels, rinsed and drained

1 420g can

Canned red kidney beans, rinsed, drained

1 400g can

Cherry tomatoes

200 g, halved

Fresh coriander

2 tbs, leaves, to serve

Fresh red chilli

1 whole, long, deseeded, sliced

Lime(s)

1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook turkey and taco seasoning, breaking up lumps, for 5-8 minutes, until evenly browned and cooked through.
  2. Divide lettuce, corn and beans evenly among 4 serving bowls. Top with hot turkey mixture and cherry tomatoes. Sprinkle with coriander and chilli and serve with lime wedges.

Notes

TO REFRIGERATE: Store leftovers in reusable containers for up to 1 day. Great for easy work lunches.

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