Prepared with rice instead of tortillas, these walking tacos are assembled in lunch containers for a meal that’s quick and easy to make.
Prepare rice according to package directions.
Meanwhile, in large skillet set over medium heat, cook bacon, turning occasionally, for 8 to 12 minutes or until fat has rendered and bacon is crispy. Transfer bacon to paper towel–lined plate; reserve fat in skillet.
Add turkey and chili powder to skillet. Cook, stirring occasionally and breaking up turkey, for 10 to 15 minutes or until turkey is cooked through.
Layer rice, turkey mixture, bacon, tomatoes, cheese, corn, and lettuce evenly into 4 containers. Drizzle with ranch dressing. Close and shake to serve.
Add 1 tsp salt and 1/2 tsp black pepper if desired.
Substitute shredded lettuce with arugula if preferred.