Turkey Taco Filling
I can’t even tell you the last time everyone in my house has eaten the SAME meal, but if you’ve been around me for a sec, you know there’s also NO WAY I’m cooking two meals.
MY SOLUTION? A 10-Minute Dinner “base” like this Turkey Taco Filling! Make it for dinner, and then serve in lettuce wraps, in taco shells, as a quesadilla filling, or over rice or veggie noodles. Everyone fixes their plate the way they like it – which means zero complaints with minimal cooking for Mama!
Feel free to substitute lean ground beef if desired. Also, this filling is a good one to make ahead to then reheat on busy nights. This filling is also delicious to serve in my Mexican Spaghetti Squash Bowl!
Let me know what you think by sharing your final product on social media! Be sure to tag me : Instagram @realfoodreallife_rd / Facebook @Real Food. Real Life. - Carolyn Williams, PHD, RD.
Turkey Taco Filling
Serves 4 to 8 | Yields 4 Cups
Substitute lean ground beef if desired. Also, this filling is a good one to make ahead to then reheat on busy nights.
1 tablespoon olive oil
1 pound ground turkey (93/7) or ground beef
3 tablespoons organic (such as Wildtree) or reduced-sodium taco seasoning
1 (10-oz) can diced tomatoes with green chilies
½ cup frozen corn
½ cup canned black beans, rinsed and drained
1/3 cup water
Heat oil in a large skillet over medium-high heat. Add turkey; cook, stirring frequently to crumble, 5 minutes or until browned.
Add taco seasoning, tomatoes and water, stirring to combine well. Add corn and black beans. Cover, reduce heat to medium-low, and cook 3 to 4 minutes or until slightly thickened and corn is thawed.
Refrigerate to use for meals later in week, or use to make Turkey Taco Lettuce Wraps or Turkey Taco Veggie Bowl or regular tacos.
Nutrition per ½ cup:
135 Cal | 7g Fat (1.5g Sat) | 12g Protein | 7g Carb, 2g Fiber, 2g Sugar (0g Added Sugar) | 318mg Sodium
TURKEY TACO LETTUCE WRAPS
Wash and dry 3 to 4 lettuces leaves such as romaine or butter lettuce. Spoon approximately ¼ cup into each lettuce cup. Add topping as desired such as shredded Mexican cheese blend, crumbled whole-grain tortilla chips or toasted taco shells, quartered cherry tomatoes and/or a drizzle of a cilantro or avocado Ranch dressing.
TURKEY TACO VEGGIE BOWL
Place 1 to 1½ cups cooked spaghetti squash strands or sautéed zucchini noodles in a bowl; toss with 1 tablespoon olive oil vinaigrette. Top with ½ to 2/3 cup of Turkey Taco Filling. Add toppings as desired such as cubed avocado, quartered cherry tomatoes and/or pepitas.