Ingredients

Scale

For the Bowls:

1 lb ground turkey
1 tbsp olive oil
1 packet taco seasoning (or 1 tbsp homemade mix)
¾ cup canned corn, drained
¾ cup canned black beans, rinsed
1 ripe avocado, diced
2 large tostada shells or tortilla bowls (or DIY baked tortilla cups)

For the Creamy Lime Ranch Drizzle:

¼ cup sour cream or Greek yogurt
1 tbsp ranch dressing
Juice of ½ lime
1 tbsp chopped cilantro
Pinch of salt

Instructions

1. Cook the Turkey

In a medium skillet, heat olive oil over medium heat. Add the ground turkey and taco seasoning. Sauté for 6–8 minutes, breaking up the meat with a spoon, until it’s browned and cooked through.

🔥 Pro Tip: If you’re using homemade taco seasoning, adjust salt levels since packet mixes tend to be saltier.

2. Add Corn and Beans

Once the turkey is cooked, stir in the drained corn and rinsed black beans. Cook for another 1–2 minutes until everything is heated through. Remove from heat and set aside.

3. Make the Lime Ranch

In a small bowl, mix together the sour cream, ranch dressing, lime juice, chopped cilantro, and a pinch of salt. Whisk until smooth. You can thin it out with a little water or milk if you’d like a drizzle consistency.

4. Assemble the Bowls

Place each tostada shell or tortilla bowl on a serving plate. Fill generously with the warm turkey mixture. Top with diced avocado and drizzle with the creamy lime ranch.

5. Garnish and Serve

Finish with extra chopped cilantro, jalapeños, or a squeeze of lime for added freshness. Serve immediately while everything is warm and the shells are crispy.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: Makes 2 large tostada bowls
Calories: 450 kcal
Fat: 22g
Carbohydrates: 25g
Fiber: 6g
Protein: 32g