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Tex-Mex Turkey Tacos

 Tex-Mex Turkey Tacos
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
12 ServingsPrep: 10 min. Cook: 35 min.

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

  • 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.
  • 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.

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Tex-Mex Turkey Tacos (continued)

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.