Tex-Mex Turkey Enchilada Bowls
with Salsa Mexicana & Spiced Crema
- Milk
Rice bowls are way beyond “having a moment” and have officially transformed into a dinnertime staple. And why not? They’re hearty, flavorful, and so versatile. This version’s got bold ’n’ saucy pork served over a bed of fluffy lime rice, topped with fresh salsa, Monterey Jack cheese, and Southwest crema. Yep, this bodacious bowl is sure to satisfy.
Ingredients
1 unit
Tomato
1 unit
Yellow Onion
1 unit
Lime
1 unit
Long Green Pepper
½ cup
Jasmine Rice
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
10 ounce
Ground Turkey
1 unit
Tex-Mex Paste
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and ¼ tsp Southwest Spice Blend (½ tsp for 4 servings). (You’ll use more Southwest Spice Blend in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
• Heat another drizzle of oil in pan used for veggies over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Stir in Tex-Mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Swap in beef or turkey for pork.
• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Divide rice between bowls and top with pork mixture, veggies, Monterey Jack, salsa, and crema. Serve with remaining lime wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, flavorful Tex-Mex spices, though some found it a bit too spicy or salty.
- Ease of prep: Quick and simple to make, but a few noted lots of chopping and prep work.
- Suggestions: Consider adding avocado, black beans, or jalapeño to boost flavor and texture 🌶️.
- Portions: Some found it filling, while others wished for larger servings or more quinoa.
- Quinoa: Mixed opinions; many enjoyed it as a healthy alternative, but some preferred rice for texture.
Reviews from our home cooks
Very tasty, but very hot and spicy. Would probably reduce the spice level next time, but would definitely order again. We did not make the salsa but just prepared the ingredients and used them as toppings as desired. We omitted the lime and green pepper, but I did serve uncooked strips of green pepper as sides, if desired. Plus instead of slices of onion, we roughly chopped it. So, we just cooked the onion for a couple of minutes and then added the meat to the pan with them.
I was skeptical on turkey in mexican, but it was great! Simple, straightforward, but flavorful, delicious, filling! Quinoa dishes have been a hit.
Never made quinoa before, but every thing was great! We ended up using 2 sour creams in the crema and that thickened the consistency.
Great one with just enough spice. Go careful on the added salt though the sauce is already salty
Loved this! The quinoa is easier than cooking rice and is more filling. And I like that this used ground turkey.
Absolutely loved this recipe! Will definitely be ordering it again. It was the perfect amount of food and all the flavors blended so well togethwr!
This dish was great! It was the easiest to make so far and it was delicious!
More veggies in the salsa. Add avocado and cherry tomatoes with jalapeño. Use of cheese instead of sour cream. Maybe lettuce or shredded cabbage.
Great flavors, but I think the crema should have been seasoned with lime instead of the southwest spices.
It was good. Felt like it was missing something. Maybe a jalapeño for the salsa would be good.
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