Tasty Tuesday: One Pot Turkey Burrito Bowls

It's no secret that I love one pot meals. (And really, doesn't everyone?) The fewer things to clean after making dinner, the better. It's not as though we don't have a dishwasher (I don't think I could ever live in a place that didn't because really I hate washing dishes!) ... But we always wash our pots and the majority of our other kitchen utensils by hand.

So when I found a one pot burrito bowl meal online, I knew I had to try it. Burrito bowls are one of the easiest things to make, and we make them often. They're great because you can pretty much throw anything into one and it will taste amazing. (Here's a chorizo potato burrito bowl I shared previously that utilized the leftover filling from the enchiladas at the beginning of that post.)

This burrito bowl was no exception. If rice, meat, beans, and chilies all cooked together with melty cheese and fresh tomatoes on top sounds like your kind of thing, you should definitely give this recipe a try. And feel free to change it up ... There are so many options when it comes to a meal like this!

One Pot Turkey Burrito Bowls

Adapted ever so slightly from a recipe on No. 2 Pencil.

Ingredient List:

• 1 lb ground turkey
• 3 tbsp olive oil, divided
• 1/2 cup red onion, diced
• 1 10 oz. can mild Rotel
• 1 4 oz. can diced green chilies
• 1 15 oz. can black beans, rinsed and drained
• 1 cup uncooked long grain white rice
• 2 1/2 cups water
• 1/2 tsp black pepper
• 1/2 tsp garlic salt
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp cilantro
• 1/2 tsp Mexican oregano
• 1/8 tsp cayenne pepper
• 1-2 cups shredded cheddar Jack cheese
• 1 tomato, diced
• Diced green onions for serving (optional)
• Salsa for serving (optional)
• Sour cream for serving (optional)
• Guacamole for serving (optional)

Instructions:

1.  Heat 2 tbsp olive oil in a large skillet over medium high heat.

2.  Season the ground turkey with the garlic salt and black pepper and add it to the heated skillet. Cook until the meat is no longer pink, breaking it up as it cooks.

3.  Add the red onions, and cook until just softened.

4.  Push the meat and onions to one side of the skillet. Pour the remaining 1 tbsp olive oil in the other side and cook the uncooked rice with the oil for about 2 minutes (or until some of the grains begin to turn golden brown).

5.  Stir in the black beans, Rotel, diced green chilies, water, cumin, chili powder, cilantro, Mexican oregano, and cayenne pepper.

6.  Bring the ingredients to a boil, then reduce the heat to low and cover. Let the mixture cook for about 20 minutes (or until the rice is tender).

7.  Sprinkle the shredded cheese evenly over the top. Remove the skillet from the heat, cover, and let sit for a few minutes until the cheese has melted.

8.  Top with the diced tomato and, if desired, diced green onions. Serve with salsa, sour cream, and/or guacamole.

As I said earlier, there are so many ways to make this recipe your own. You can change the type of meat you use (or skip the meat completely). You can use another type of cheese (I'd suggest pepper jack or a Mexican blend). If you hate beans, leave them out. Add a jalapeño pepper for more spice. Do whatever you like ... Just make sure you give this a try!