Tex-Mex Turkey Tacos Recipe
Tex-Mex Turkey Tacos Recipe photo by Taste of Home
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Tex-Mex Turkey Tacos Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Cook: 35 min.
MAKES: 12 servings


  • 1 pound lean ground turkey
  • 2 medium green peppers, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium onion, chopped
  • 2 medium carrots, halved lengthwise and sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 jar (16 ounces) salsa
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 24 taco shells
  • 3 cups shredded lettuce
  • 1-1/2 cups diced fresh tomatoes
  • 1/2 cup minced fresh cilantro

Nutritional Facts

2 each: 297 calories, 11g fat (2g saturated fat), 30mg cholesterol, 634mg sodium, 36g carbohydrate (0 sugars, 9g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.


  1. In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender.
  2. Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro. Yield: 12 servings.
Originally published as Tex-Mex Turkey Tacos in Light & Tasty October/November 2002, p39

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kamydawn User ID: 1254652 135844
Reviewed Apr. 17, 2010

"My kids love these and they don't even notice all of the veggies!"

mrsvalgal User ID: 1159236 53774
Reviewed Feb. 21, 2010

"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."

KWhitehead User ID: 956468 36067
Reviewed Jan. 22, 2009

"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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