Ground Turkey Taco Meat Food

GROUND TURKEY TACOS

Steps:

• Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.
• Stir in chili powder, salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.
• Divide meat mixture, cheese, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.

GROUND TURKEY TACOS

Steps:

• Preheat oven to 400 degrees F.
• take each tortilla shell and spray with cooking spray.
• bend the tortillas around the edges of a large, oven-proof plate to create a taco-like shape.
• Place in the oven for 10 minutes or until the tortillas have become rigid, then let them rest at room temperature, still around the plate.
• Saute the ground turkey in a frying pan with 1/2 the packet of taco seasoning and Worcestershire sauce.
• Dice the pepper, red onion, and mushroom, and mix with the turkey in the pan.
• Cook until turkey is completely cooked and peppers are not brittle.
• Set the mixture aside.
• prepare a baking dish (rectangular) by covering it with tin foil and greasing it (I like to use 1 calorie spray).
• Remove the shells from the plate and spoon the turkey mixture into the shells (it should only go up about 1/3 of the way of the taco).
• Sprinkle cheese on top of the turkey mixture.
• Place each stuffed taco into the baking dish. They should stand up on their own, supported by the others.
• Bake for 7 minutes or until cheese has partially melted.
• Take out of oven and add lettuce and tomato on top of the cheese.
• Top with special sauce (recipe below).
• Sauce:.
• Mix sour cream and salsa together in a small bowl.
• Add the taco seasoning to taste.
• Serve on top of the the tacos.

TURKEY TACOS PICADILLO

Steps:

• Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

GROUND TURKEY GREEK TACOS WITH TZATZIKI RECIPE

Steps:

• Make the tzatziki and relish at least 1 hour ahead or up to 2 days in advance so the flavors meld together.
• For the tzatziki, shred the cucumbers and blot with a paper towel or clean kitchen towel to remove as much moisture as possible. Mix together the shredded cucumbers, strained yogurt, garlic, vinegar and lemon juice. Add dill and salt and pepper to taste. Cover and keep in the fridge until serving.
• For the relish, gently mix olive oil, vinegar, tomatoes, cucumbers and onions in a medium bowl and add salt and pepper as desired. Cover and let sit in the fridge until serving.
• For the meat, in a large skillet over medium-high heat, sauté ground turkey and onions until turkey is no longer pink, drain grease. Season with salt and pepper, as desired. Decrease temperature to low. Add oregano, garlic, tomato paste, and red wine vinegar to skillet and stir until meat is coated with seasonings.
• To serve, add meat, relish, and tzatziki to a pita and enjoy.

TURKEY TACOS

Steps:

• TURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds. Add all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
• TACO MEAT CONT.: Add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits (this is where the flavor is!). Let simmer for 3-5 minutes, or until fully cooked through, and then remove from heat.
• ASSEMBLY: Char/warm tortillas (Note 1). Add even amounts of the meat and then sprinkle cheese on top. The taco meat should be hot enough that the cheese will melt. Immediately add toppings of choice. Our favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a few chopped cherry tomatoes, fresh cilantro, and a squeeze of fresh lime juice. Enjoy hot!

GROUND TURKEY TACO MEAT

Steps:

• Heat the olive oil in a large skillet over medium heat.
• Add the diced onion, minced garlic and ground turkey, cooking and stirring occasionally until meat is broken up and cooked through.
• If necessary, drain any excess fat and return the meat to the pan.
• Reduce the heat to medium-low, add the black beans, taco seasoning, salsa, lime juice, hot sauce, and water.
• Cook, stirring constantly for 4-5 minutes until warmed through.
• Serve immediately with rice, cauliflower rice, or taco shells as desired.

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
• Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
• Season with taco seasoning, stir, cooking until meat has browned and cooked through.
• Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
• To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

GROUND BEEF TACO MEAT

Steps:

• Heat the oil to medium or medium-high heat in a large skillet. Add the onion and saute, stirring occasionally until onion begins to turn translucent, about 5 to 8 minutes.
• Add the garlic and saute another 2 minutes.
• Make space for the ground beef and place the ground beef directly onto the skillet. Allow one side to brown for 3 to 5 minutes without touching it (you can stir around the onions during this process so they don't burn).
• Flip the meat and allow the other side to brown 3 to 5 minutes.
• Use a spatula to break the meat into smaller chunks. Sprinkle all of the taco seasoning over the meat.
• Continue breaking up the meat and stirring until well combined, but don't cook the beef all the way through just yet.
• Pour in the chicken broth and stir. Bring mixture to a full boil, then reduce the heat to medium-low.
• Cover with a lid and cook 10 to 15 minutes, until beef is cooked through and sauce has thickened.
• Taste for flavor and add lime juice, sea salt, and/or hot sauce or salsa to taste.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.