Freezer to Skillet Taco Turkey and Rice

Freezer to Skillet Taco Turkey and Rice

No need for taco shells or carb-loaded wraps when you can get the same flavor and fewer calories in a rice bowl. Skip the microwave dinners and put this nutritious meal together in no time.

Yields: 8 servings


  • 1 pound lean ground turkey, 93% lean
  • 1 (15 ounce) can black beans, drained
  • 2 cups salsa, no sugar added
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher or sea salt
  • 2 cups cooked long grain brown rice, cooked according to package



  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking for Stovetop: 

  1. In a large skillet with a tight fitting lid, heat oil on medium.
  2. Add the contents of the gallon bag into the skillet.
  3. Bring to a simmer.  Reduce heat to medium-low, cover and simmer until heated through.
  4. Add additional salt to taste.
  5. Serve with taco toppings as desired.  Example: Cheese, Plain Greek Yogurt, Avocado, Cilantro, Black Olives, Hot Sauce, diced fresh tomatoes or over a bed of lettuce