This meal is straight up phenomenal. A friend of a friend had given me this recipe a few years ago, and I made a couple of modifications to it for myself, as her version is spicy, and as usual mine is not!

This makes a fantastic lunch that you can prep ahead of time, or an amazing family meal. You could always add black beans, or peppers, or anything else to make it your own delicious dish. Who doesn’t love anything that originates from a taco?!

This meal also freezes well – I have used tinfoil tins from the dollar store (I like to be cost-conscious) and made large batches that are easily reheated when time is short to make dinner. Just make sure you don’t add the cheese on top until you actually bake it!

Taco Bake

Recipe adapted from a friend

Serves 6


Calories: 374

Fat: 12g

Carbs: 39g

Protein: 31g


  • 1 package ground turkey
  • 1 diced onion
  • 1 clove chopped garlic
  • 1 package taco seasoning mix
  • 1 small can tomato paste
  • 1 large can diced tomatoes
  • 1 medium can corn niblets
  • 2 cups cooked brown rice
  • 3/4 c. shredded cheese
  • 4 c. shredded romaine/fresh spinach
  • 1/4 c. sour cream


  1. Preheat oven to 400°F and spray a 9×9 casserole dish with non-stick cooking spray
  2. Cook brown rice per package ingredients
  3. Brown ground turkey on medium heat until cooked through
  4. Add chopped garlic and diced onion, cooking until garlic is soft
  5. Add in taco seasoning mix and small can of tomato paste, let simmer
  6. Combine cooked rice, diced tomatoes, and corn until mixed well,
  7. Layer the casserole dish with first the rice mixture, then the cooked ground turkey, top with cheese
  8. Bake for approximately 20 minutes, or until the cheese has melted
  9. When serving, top with shredded romaine/spinach, and sour cream