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Tex-Mex Turkey Tacos Recipe

Tex-Mex Turkey Tacos Recipe

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. YIELD:12 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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.