A dinner in 30 minutes, I am a simple girl and these are what make me happy. Mexican spice, cornbread, fresh ingredients. This is a meal for me. I like homemade cornbreads, but honestly the various inexpensively available box mixes of the world are very good and much of the time I just do those. (An exception is this on thanksgiving – everyone in my family’s favorite dish.) MEXICAN IN ALL FORMS! Another way to get a taco-esque experience to my plate.
30 MINUTE CORNBREAD TACO BOWLS
Serves four
1 pound ground turkey
1 tablespoon taco seasoning
9 x 9 pan of cornbread, prepared
15 ounces black beans
1/2 red onion, diced
6 green onions, sliced
1 and 1/2 cups cheddar jack cheese
3 avocados, mashed
1 cup salsa
Cilantro
Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.
Assemble taco bowls with cornbread, ground turkey, black beans, red onion, green onion, cheddar jack cheese, avocado, salsa, and cilantro.
- 1 pound ground turkey
- 1 tablespoon taco seasoning
- 9 x 9 pan of cornbread, prepared
- 15 ounces black beans
- ½ red onion, diced
- 6 green onions, sliced
- 1 and ½ cups cheddar jack cheese
- 3 avocados, mashed
- 1 cup salsa
- Cilantro
- Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.
- Assemble taco bowls with cornbread, ground turkey, black beans, red onion, green onion, cheddar jack cheese, avocado, salsa, and cilantro.
