Cooking taco meat is super easy, but rather than using ground beef, I use extra-lean ground turkey, and make my own taco seasoning mix.
Traditional taco seasoning packets bought at the grocery store are filled with sodium and hidden chemicals. This “diy” taco seasoning is full of flavor and “good for you” ingredients.
The seasoning is so versatile, you can also use it to season Mahi for grilled fish tacos, and also on flank steak too!
The taco meat is great when served over a salad or crispy taco shells.
- One 20 oz. Package of Extra-Lean Ground Turkey
- One 15 oz. Can of Black Beans
- One 4 oz. Can of Green Chilies
- ½ of a White Onion
- 1 TB EVOO
- ½ tsp. Salt
- ½ tsp. Black Pepper
- 1 TB Dried Cilantro
- 1 TB Chili Powder
- 1 TB Cumin
- ½ TB Dried Garlic
- ½ tsp. Dried Oregano
- ½ tsp. Onion Powder
- 1 TB Hot Sauce
- ½ Cup Low-Sodium, Fat-Free Chicken Broth
The first step to cooking the taco meat is to portion out all of the spices and herbs and set aside until you need the seasonings for the meat. Take half of the onion and dice it up. Then, add the onion to a large non-stick pan with the tablespoon of EVOO. Let the onions sauté for 3-5 minutes, until translucent.
While the onions are sweating on the stove, prep the beans and the green chilies by draining them.
Next, add the turkey meat and the spices you set aside from before. Be sure that the spice mixture is evenly distributed in the turkey meat. Cooking ground turkey for tacos requires from labor by using a sturdy cooking spoon, making sure to break up the meat, creating minced pieces. Make sure the stove is on medium-high heat for the meat to cook thoroughly for eight minutes.
Now, add the black beans, green chilies, hot sauce and chicken broth, stir and cover to cook on low heat for 15 minutes, stirring occasionally.
Once the meat is done cooking, serve with crispy taco shells and all the taco fixings of your choice!