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I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. —Jodi Fleury of West Gardiner, Maine
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Analysis: One serving (2 tacos) equals 297 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 634 mg sodium, 36 g carbohydrate, 9 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Originally published as Tex-Mex Turkey Tacos in Light & Tasty October/November 2002, p39
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Reviewed on Apr. 17, 2010 by kamydawn
My kids love these and they don't even notice all of the veggies!
Reviewed on Feb. 21, 2010 by mrsvalgal
I cooked the vegetables right along with the meat, cutting down the cooking time and the extra oil. They were plenty tender by the time the meat was no longer pink.This recipe makes a lot of taco filling! They made a perfect quick leftover meal.
I cooked the vegetables right along with the meat, cutting down the cooking time and the extra oil. They were plenty tender by the time the meat was no longer pink.
This recipe makes a lot of taco filling! They made a perfect quick leftover meal.
Reviewed on Jan. 22, 2009 by KWhitehead
These are delicious, and they are so filling! I was skeptical of taco filling with all of the vegetables, but the filling is so flavorful that even my veggie-fearing husband loves them. :) We used a spicier salsa for extra flavor. Delicious!
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