Taste of Home
Tex-Mex Turkey Tacos
TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 12 servings.
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
Ingredients
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1 pound lean ground turkey
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2 medium green peppers, chopped
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1 medium sweet red pepper, chopped
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1 medium onion, chopped
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2 medium carrots, halved lengthwise and sliced
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2 garlic cloves, minced
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1 tablespoon olive oil
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2 cans (15 ounces each) black beans, rinsed and drained
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1 jar (16 ounces) salsa
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2 tablespoons chili powder
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1 tablespoon ground cumin
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24 taco shells
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3 cups shredded lettuce
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1-1/2 cups diced fresh tomatoes
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1/2 cup minced fresh cilantro
Directions
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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.
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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.
Nutrition 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.
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