GROUND TURKEY & BLACK BEAN BAKED TACOS
These Ground Turkey and Black Bean Baked Tacos and just right for a healthy, quick and easy weeknight family meal. Seasoned turkey and black beans stuffed into crispy taco shells and topped with melted cheddar cheese - it's dinnertime perfection!
Provided by Kristin Maxwell
Categories Main
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Spray a large rectangular baking dish with nonstick cooking spray.
- In a large (12-inch) skillet, heat olive oil over medium heat.
- Add diced onion and cook until beginning to soften; 3 minutes. Stir in garlic and cook for 30 seconds, then crumble in ground turkey. Cook until no longer pink; about 6-8 minutes.
- Stir in taco seasoning and tomato paste and cook for about 1 minute. Stir in chicken broth and black beans. Simmer, stirring occasionally, until sauce is thickened; about 7-10 minutes. Season with salt and pepper if desired.
- Arrange taco shells in a large rectangular baking dish (you may need more than one baking dish, depending on the size). Using a slotted spoon, scoop about 2-3 tablespoons of the meat mixture into each taco shell. Top with 1-2 tablespoons of the shredded cheddar cheese.
- Bake in the preheated oven for 12 minutes, or until cheese is melted and taco shells are crispy and just beginning to brown.
- Top with your favorite toppings, like lettuce, tomatoes and sour cream. Serve immediately.
- Leftover can be store in the refrigerator in a tightly sealed container for up to 2 days.
Nutrition Facts : Carbohydrate 16 g, Protein 19 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 48 mg, Sodium 447 mg, Fiber 3 g, Sugar 1 g, Calories 242 kcal, UnsaturatedFat 4 g, ServingSize 1 serving
TURKEY BLACK BEAN TACO SALAD
A flavorful, loaded taco salad that's layered with crisp romaine lettuce, protein rich turkey and black beans, fresh juicy tomatoes, creamy cheddar, and it's finished with a delicious cilantro lime crema (or salsa crema). The perfect weeknight dinner!
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 21
Steps:
- For the turkey and black bean mixture: Heat olive oil in a large skillet over medium-high heat.
- Add onion and saute 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
- Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander and paprika.
- Stir well to mix in tomato paste. Bring to a simmer, stirring occasionally.
- Stir in black beans and reduce heat to low, season with salt and pepper to taste.
- Allow to simmer uncovered, stirring occasionally, for 5 minutes (you can add in 1 - 2 Tbsp more chicken broth if needed). Cover and keep warm until ready to serve.
- For the salad: on dinner plates layer lettuce, chips, cooked turkey and black bean mixture, cheese, tomatoes, avocado and red onion.
- Spoon Cilantro-Lime Crema or Salsa Crema over salads. Serve immediately.
- For the salsa crema: In a small mixing bowl stir together sour cream, salsa and lime juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 580 kcal, Carbohydrate 45 g, Protein 38 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 115 mg, Sodium 979 mg, Fiber 11 g, Sugar 7 g, ServingSize 1 serving
ANCHO CHILE GROUND BEEF TACOS
Make the msot amazing homemade ground beef tacos with this quick and easy ancho chili taco seasoning. Ready in 15 minutes and so much better than the packets!
Provided by Kristen McCaffrey
Categories Dinner
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Mix together the ancho chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, and pepper. This makes a delicious homemade taco seasoning.
- Brown the beef (or turkey) in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step you could - diced onions, red and yellow peppers, canned and drained diced tomatoes, or diced zucchini would be delicious. Beans are also a delicious addition.
- Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
- Serve in the corn tortillas with lettuce, tomato, and cheese.
Nutrition Facts : ServingSize 2 tacos, Calories 406 cal, Carbohydrate 28 g, Fat 18 g, Protein 36 g, Fiber 5 g, SaturatedFat 9 g, Cholesterol 102 mg, Sodium 644 mg, Sugar 2 g
EASY BLACK BEAN TACO SALAD
Perfect for busy nights! My family asks for this weekly. Optional add-ins: sliced avocado, guacamole, and black olives.
Provided by TZYGANIA
Categories Salad Taco Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Brown ground beef in a skillet over medium heat until crumbly and no longer pink, about 8 minutes; stir in taco mix and water. Cook beef mixture until thickened, about 10 more minutes.
- Place black beans into a saucepan and bring to a simmer over medium heat.
- Spread 1/4 of the beef mixture on a serving plate and top with 1/4 of the black beans. Repeat with remaining ingredients to make 4 salads. Spread separate layers of romaine lettuce, salsa, tomatoes, and cheese over the salads. Generously garnish with sour cream and tortilla chips.
Nutrition Facts : Calories 1038.7 calories, Carbohydrate 83.7 g, Cholesterol 143.8 mg, Fat 58.6 g, Fiber 14.6 g, Protein 47.2 g, SaturatedFat 26.8 g, Sodium 2127.8 mg, Sugar 6.9 g
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
BLACK BEAN & CORN SALAD WITH ANCHO-CILANTRO VINAIGRETTE
This was originally published in "The Sonoran Grill" by Mad Coyote Joe. A friend of mine served with fish tacos, and I thought it was absolutely delicious. He used dark red kidney beans as well as black beans (3 cans total).
Provided by Schwabina
Categories Corn
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine beans, corn, and both onions in a mixing bowl.
- In a separate bowl, combine ancho chile, vinegar, sugar, lime juice, salt, pepper, and olive oil.
- Clean the cilantro and remove any leaves that don't look fresh. Set aside 15 - 20 sprigs of cilantro for garnish. Finely chop remaining cilantro and add 1/2 cup to dressing mixture.
- Whisk dressing and add to salad, toss well, then add tomatoes and gently fold into salad. Garnish with cilantro sprigs. If storing overnight, refrigerate but serve at room temperature.
Nutrition Facts : Calories 352, Fat 10.6, SaturatedFat 1.6, Sodium 155.2, Carbohydrate 53, Fiber 15.8, Sugar 2.5, Protein 15.9
GROUND TURKEY AND BLACK BEAN SALAD TOSS
This amount should feed four twice I think. You may add more beans if you prefer, but you will then probably need to double the spices. This is an SBD style salad.
Provided by Karyl Lee
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Saute all the veggies and spices together.
- Add the turkey and cook until it browns and gives up the fat.
- Drain it thoroughly!
- Return to pan or pot, add the salsa and the black beans.
- Cook until really hot.
- Add salt and pepper, and hot sauce if desired.
- Serve over mixed salad greens (suggested one cup of turkey bean mixture) with a tablespoon of low-fat sour cream and/or shredded low-fat cheddar cheese.
Nutrition Facts : Calories 429, Fat 16.8, SaturatedFat 5.3, Cholesterol 90.1, Sodium 550.7, Carbohydrate 32.5, Fiber 11, Sugar 4.8, Protein 40.2
35+ HEALTHY GROUND TURKEY RECIPES (+GROUND TURKEY TACOS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Mix the browned ground turkey with the spices and chiles.
- Simmer for 10 minutes.
- Serve on tortillas.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
ANCHO GROUND TURKEY AND BLACK BEAN TACO SALAD
Steps:
- In a large skillet, poor 3 tblspn olive oil then add 2 chopped onions and heat about 6-7 minutes until translucent, stirring as necessary. Next add the garlic and heat another 1 minute. Then add ground turkey and continue mashing it down with a fork until its broken up and looks like ground beef. Then add the 4 tspns of adobo and 4 tspns of cumin and stir in and mix well with the ground turkey. Add the additional olive oil when you add the turkey if necessary. At the same time add both cans of refried black beans to a separate pan and heat for 2-3 minutes, until hot. Simple guacamole-halve 3 avacados and scoop out contents into a medium bowl. Mash avacados with a fork until smooth (does not have to be lump free. Do it to the consistency that you prefer). Add chopped cilantro, salt and lime juice. mix all ingredients well. Surround plate with soy flaxseed chips. add lettuce to the middle. Top lettuce with black bean refried beans and then the cheddar cheese so that it melts from the heat of the black beans. Then top with ground turkey and top with a large tspn full of guacamole. Finally, sprinkle chopped tomatoes and serve. Add light sour cream if desired.
TURKEY BLACK BEAN CHILE WITH ANCHO VINAIGRETTE
Steps:
- To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator.
- For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves.
- In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and chile has thickened. Serve in warm bowls with a dollop of the ancho chile salsa on top.
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5/5 (1)Calories 563 per servingCategory Main Dish, Salad
- In a large non-stick skillet over medium-high heat, brown the ground beef and break it apart with a wooden spoon. Once it is completely cooked through, remove any excess fat if necessary.
- Stir in the taco seasoning packet and any water that the seasoning packet calls for (mine called for 1/2 cup). Stir in the black beans and bring this mixture to a simmer for 5 minutes.
- Remove the beef mixture from the heat and stir in the salsa. Let this cool at room temperature for ten minutes.
TURKEY TACO SALAD FOR AN EASY TEXMEX ... - THE SPECKLED PALATE
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5/5 (2)Total Time 25 minsCategory EntreesCalories 988 per serving
- In a large skillet, heat the olive oil over medium-high heat. When shimmering, add the turkey, onion and taco seasoning. Cook until browned and cooked through.
- Deglaze the pan with the chicken stock, and add the black beans, stirring into the turkey and onion mixture. Cook until the beans are warmed through, and the chicken stock has been absorbed into the mixture. Remove from the heat.
- Pour the olive oil, ketchup, honey, red wine vinegar, Worcestershire, salt, pepper, paprika and onion powder into a mason jar. Shake thoroughly until well combined. Set aside.
- In a large bowl, prepare the salads. Measure out the spinach, then top with the turkey mixture and desired toppings. Pour the dressing on top of the salads, and enjoy immediately.
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- In a large skillet, brown the ground beef over medium-high heat until fill cooked, with no pink remaining. Drain any excess fat. Add the spices: chili powder, cumin, ancho chili powder, onion powder, and garlic powder. Stir to coat and season all of the ground beef, add ½ cup of water and continue cooking for a few more minutes until the water has cooked off.
- Begin layering the salad in a large serving bowl, starting with the chopped lettuce. Then add the cheese, tomatoes, onion, corn, beans, and avocado before seasoning with salt and pepper.
TURKEY TACO SALAD RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory SaladServings 6Total Time 35 mins
- In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper.
- Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink.
- Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time.
BAKED GROUND TURKEY & BLACK BEAN TACOS - GOOD CHEAP EATS
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5/5 (3)Total Time 25 minsCategory Main CourseCalories 255 per serving
- In a large skillet over medium high heat, brown the turkey until no longer pink, breaking it up with the back of a wooden spoon. Stir in the taco seasoning mix. Add the beans and salsa. Simmer for 5 to 10 minutes or until hot through.
- Spoon the meat and bean mixture into the taco shells or tortillas. Top with shredded cabbage, cheese, and tomatoes.
- Freezing directions: Cool the meat mixture after step 1 and package, label, and chill throughly before freezing. To serve, thaw in the refrigerator; reheat on the stove top or in the microwave. Continue with the recipe from step 2.
TURKEY BLACK BEAN TACO SALAD RECIPE - RECIPES.NET
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Cuisine AmericanCategory SaladServings 5Total Time 35 mins
- Add onion and saute for 3 minutes then add garlic and turkey, season with salt and pepper then cook, tossing and breaking up turkey occasionally, until turkey has cooked through.
- Add in chicken broth, tomato paste, chili powder, ancho chili powder, cumin, coriander, and paprika.
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- Place a rack in the center of your oven, and preheat the oven to 425 degrees F. Coat a large rimmed baking sheet with nonstick spray. Stack the tortillas and cut them in half, then slice each half into 1/2-inch strips. Scatter the strips in the middle of the prepared baking sheet. Drizzle with 1 teaspoon olive oil, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then spread them into a single layer. Bake until golden brown and crisp, about 8 minutes, turning halfway through. Set aside to cool.
- Meanwhile, in a large, nonstick skillet, heat the remaining 1 teaspoon olive oil over medium high. Add the turkey, chili powder, cumin, garlic powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Break up the meat and stir with a spoon until it is cooked through, about 5 minutes. In a small bowl, stir together the salsa and Greek yogurt to make the dressing.
- Place the romaine in a large serving bowl. Top with 1/4 cup of the salsa-yogurt mixture, the turkey, black beans, corn, tomatoes, avocado, cilantro, cheese, and green onions. Toss lightly to combine, then sprinkle the tortilla strips over the top. Serve immediately with remaining salsa-yogurt dressing as desired.
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