Today, I have a recipe for the easiest, yummiest one pan taco bowl you’ll ever eat. This recipe has been on repeat for the last few months. It’s healthy food that doesn’t feel like healthy food — if that makes any sense at all.
When I entered this meal into MyFitnessPal, it came out to 277 calories with 30 grams of protein, 17 grams of carbs, and 11 grams of fat. This is a balanced meal all by itself! But, I have been known to top it with some cheese and a dollop of greek yogurt. 😉 Another great thing about this meal is that you can completely mix it around to fit your tastes. I’ve made it with kale instead of spinach, and I plan to make it for my husband with ground pork soon.
Ingredients:
1 lb. of ground turkey (or chicken or beef)
1 10oz. can of refried beans (I used a black bean version by Old El Paso)
1 can of jalapeños (or green chiles)
1 bag of spinach
Salt, Pepper, Garlic
Mexican spices such as: chili powder, cumin, powdered oregano, even red pepper flakes if you want to kick it up a notch!
Shredded cheese, Greek yogurt, sour cream, salsa (for garnish)
Directions:
In a pan on medium high, brown turkey
As it’s cooking, add in spices — I always use salt, pepper, garlic, chili powder, and cumin! — and jalapeños.
Add in the spinach a few handfuls at a time. As the leaves cook down, add more.
After spinach leaves have cooked down, mix in your refried beans.
Let everything sit and meld together for a few minutes
Top with Greek yogurt (or sour cream), a sprinkle of cheese, and salsa for serving
Ok, here’s my meal prep hack! I briefly mentioned earlier this week how I eat the same thing for breakfast, lunch, and snacks during the week. I mix my meals up by eating something different every week, but it saves SO MUCH time and effort for me to make one lunch or one breakfast and eat on that all week long.
Eating on track doesn’t have to be as difficult or time consuming as it may seem to be. Instead of making five different lunches or breakfasts each week (especially if you do a weekly meal prep!), just make multiple servings of one meal and divide it up. Yes, it can get boring. Yes, there are some days when I see what my students are having in the cafeteria and I choose to buy lunch instead. But, 99 percent of the time, this routine helps me stay on track when I would otherwise be lost!
Crave variety? There are other ways to mix it up. 1. Prep chicken breast and season it five different ways. BOOM — five different lunches. 2. Make three servings of one meal and two of another and alternate them throughout the week.
Do you have any recipes you’re returning to over and over lately?
If you liked this post, check out How to Meal Plan Effectively or A Ridiculously Easy Snack Idea.
Today, I’m linking up for Foodie Friday with Farrah, Annmarie, Esther, and Jess!
Looks so easy and delicious! I tend to stick to stir fry-type recipes during the week, super quick and balanced as well 🙂
We love stir fries over here too! I’m all about quick dinners during the week.
One pan is music to my ears! We make tacos all the time and I always cook the beans separate. I feel dumb now…
Don’t feel dumb!! We make them separate a lot too. Sometimes you just don’t want your foods to mix, haha.