Slow Cooker Turkey Tacos Food

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SOFT TURKEY TACOS



Soft Turkey Tacos image

Note to parents: Never leave a child unattended in the kitchen. These recipes are appropriate for children of various ages, 4 to 10. When a recipe calls for cooking on the stove or using a paring knife, an adult should do those activities and let the child assist, if age appropriate.

Provided by Food Network Kitchen

Categories     main-dish

Time 17m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons olive oil
1/2 small onion, diced
1 cup diced zucchini
1/4 cup mild salsa, plus more for passing at the table
8 ounces raw turkey sausages
1/2 cup shredded Monterey jack
8 corn tortillas
1 ripe avocado
Salt and pepper
4 iceberg lettuce leaves, shredded
1 wooden spoon
1 medium saute pan
2 medium bowls
Paring knife (use with an adult)
1 fork
1 microwave

Steps:

  • Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
  • Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
  • Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
  • Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.

SLOW-COOKER TURKEY MOLE TACOS



Slow-Cooker Turkey Mole Tacos image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 6 servings

Number Of Ingredients 12

1 15-ounce can no-salt-added diced tomatoes, drained
2 large carrots, cut into 1/2-inch pieces
1 green bell pepper, finely chopped
1/4 cup roughly chopped fresh cilantro, plus more for topping
4 scallions, chopped, plus more for topping
2 tablespoons peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon Chinese five-spice powder or ground cinnamon
1 skinless, bone-in turkey breast (about 2 1/2 pounds)
18 corn tortillas

Steps:

  • Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.
  • Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.
  • Warm the tortillas in a dry skillet or in the microwave. Serve the turkey in the tortillas and top with more cilantro and scallions.

TURKEY SOFT TACOS



Turkey Soft Tacos image

Kids love them and so will you if you have high cholesterol like me.

Provided by Pegah Motaleb

Categories     Main Dish Recipes     Taco Recipes

Time 38m

Yield 12

Number Of Ingredients 7

¼ cup chopped onions
½ jalapeno pepper, seeded and chopped
4 cloves garlic, minced
2 pounds ground turkey
3 tablespoons taco seasoning
¼ cup green bell pepper, chopped
12 (6 inch) flour tortillas

Steps:

  • Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey, taco seasoning, and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 18.8 g, Cholesterol 55.8 mg, Fat 8.2 g, Fiber 1.1 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 410.6 mg, Sugar 1.2 g

SLOW-COOKER TURKEY TACOS



Slow-Cooker Turkey Tacos image

Turkey is often overlooked, which is really too bad since it's flavorful, inexpensive and a great alternative when you're looking to avoid red meat. But no more, once you give this recipe a try you'll see just how versatile turkey can be. Cooked low and slow, the turkey thighs used in this recipe turn out juicy and tender and without a lot of effort from you. Dump the ingredients into your slow cooker and forget about them for the rest of the day, when dinner rolls around it's just a matter of shredding and setting out your favorite taco fixings.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 12

Number Of Ingredients 9

1 can (15 oz) spicy chili beans in sauce, undrained
1 medium onion, chopped (1/2 cup)
1 1/2 lb turkey thighs, skin removed
1 package (1.25 oz) Old El Paso™ taco seasoning mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 package (4.6 oz) Old El Paso™ taco shells (12 shells)
1 cup shredded lettuce
1 large tomato, chopped (1 cup)
1 cup shredded cheese

Steps:

  • In 3- to 4-quart slow cooker, mix chili beans and onion. Top with turkey. Sprinkle taco seasoning over turkey; spoon salsa over top.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • Place turkey on cutting board. Remove meat from bones; discard bones. Using 2 forks, pull turkey into shreds. Stir turkey into bean mixture in cooker.
  • Heat taco shells as directed on package. Spoon turkey mixture into taco shells. Top with lettuce, tomato and cheese.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Taco, Sodium 740 mg, Sugar 2 g, TransFat 1 g

TURKEY SOFT TACOS



Turkey Soft Tacos image

Wrap up your dinner solution with easy Mexican taco-style turkey sandwiches - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 cup chicken broth
1 medium onion, chopped (1/2 cup)
1 small red or green bell pepper, diced (1/2 cup)
1/2 cup frozen whole kernel corn (from 1-lb bag)
1/2 lb ground turkey breast
4 cloves garlic, finely chopped
1/2 cup salsa
1/4 cup chopped fresh cilantro
8 flour tortillas (8 to 10 inch), warmed*
Sour cream, if desired

Steps:

  • In 10-inch nonstick skillet, heat broth to boiling over high heat. Cook onion, bell pepper and corn in broth 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Reduce heat to medium-high.
  • Stir in turkey and garlic. Cook 2 minutes, stirring occasionally. Stir in salsa. Cook about 5 minutes, stirring occasionally, until turkey is no longer pink. Stir in cilantro.
  • Spoon slightly less than 1/2 cup turkey mixture down center of each tortilla; roll up tortilla. Serve with sour cream.

Nutrition Facts : Calories 390, Carbohydrate 58 g, Cholesterol 40 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 1 g

SLOW COOKER TURKEY TACOS



Slow Cooker Turkey Tacos image

Make and share this Slow Cooker Turkey Tacos recipe from Food.com.

Provided by Lynn S.

Categories     Poultry

Time 4h30m

Yield 8 Tacos, 8 serving(s)

Number Of Ingredients 13

1 lb ground turkey
1 medium onion, chopped
1 (6 ounce) can tomato paste
1/2 cup chunky salsa
1 tablespoon fresh cilantro, Chopped (optional)
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/3 cup milk
1/2 cup sour cream
ground red pepper
8 taco shells

Steps:

  • Brown turkey and onion in large skillet over medium heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and salt in slow cooker. Cover; cook on low 4-5 hours.
  • Just before serving, melt butter in small saucepan over low heat. Stir in flour and salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Combine sour cream and sprinkle of ground red pepper in small bowl. Stir into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.
  • To serve, spoon 1/4 cup turkey mixture into each taco shell. Spoon sour cream mixture over taco filling.

Nutrition Facts : Calories 227.9, Fat 12.7, SaturatedFat 4.8, Cholesterol 56.4, Sodium 609.8, Carbohydrate 16.6, Fiber 2.4, Sugar 3.8, Protein 13.1

THE BEST SLOW COOKER CARNITAS, GREAT FOR TACOS!



The BEST Slow Cooker Carnitas, Great for Tacos! image

These carnitas cook low and slow in the Slow Cooker or Crockpot and finish on the stove for a crispy and delicious filling for tacos, burritos or nachos. This is the new taco filling for Taco Tuesday at our house. My whole crew prefers this to traditional taco filling made with ground beef or ground turkey.

Provided by sellingsavannah

Categories     Mexican

Time 6h30m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon ground black pepper
4 bay leaves
1 large onion, sliced into large peices
2 cups chicken broth or 2 cups water
1 (4 -6 lb) boneless pork shoulder or 1 (4 -6 lb) boston butt
2 tablespoons canola oil or 2 tablespoons vegetable oil

Steps:

  • Mix the kosher salt, garlic powder, ground cumin, ground coriander, dried oregano and black pepper together in a small bowl. Coat the pork shoulder roast with the dry rub.
  • Place the sliced onion and bay leaves in the bottom of your slow cooker, lay pork shoulder roast on top. Carefully pour water or chicken broth around the roast, making sure you don't disturb the dry rub.
  • Cover and cook on Low until the pork shreds easily with a fork, about 6 hours. Turn the meat after it has cooked for 3 hours.
  • When the pork is tender, remove from slow cooker, remove and discard excess fat and shred with two forks. Reserve cooking liquid.
  • Place shredded pork into a large skillet with 1 cup of reserved cooking liquid over medium high heat, stirring occasionally. Once liquid has cooked down completely, add canola or vegetable oil. Stir occasionally for 15-20 minutes or until the meat has reached desired crispiness.
  • Serve in warm flour or corn tortillas with your favorite taco toppings. We serve ours cilantro, pickled red onions, salsa or pico de gallo, guacamole, sliced cabbage and lime wedges,.

TURKEY TACO MACARONI



Turkey Taco Macaroni image

This is a nice little twist on a classic dish. If you love cheese, feel free to add more, and green peppers are a great taste if you want some vegetables. -Barb Kondolf, Hamlin, New York

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 10 servings.

Number Of Ingredients 9

2 tablespoons canola oil, divided
4 cups uncooked elbow macaroni
2 pounds ground turkey
1 medium onion, chopped
4 cans (8 ounces each) tomato sauce
1 cup water
1 cup salsa
1 envelope taco seasoning
2 cups shredded cheddar cheese

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium heat. Add pasta; cook and stir 2-3 minutes or until pasta is toasted. Transfer to a 5-qt. slow cooker. In same skillet, heat remaining oil over medium-high heat. Add turkey and onion; cook 6-8 minutes or until meat is no longer pink, breaking into crumbles., Transfer to slow cooker. Stir in tomato sauce, water, salsa and taco seasoning. Cook, covered, 3-4 hours or until pasta is tender., Remove insert; top with cheese. Let stand, covered, 15 minutes.

Nutrition Facts : Calories 402 calories, Fat 19g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 1063mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

SLOW COOKER TACO TURKEY SOUP



Slow Cooker Taco Turkey Soup image

Simple taco soup made with ground turkey. Serve with tortilla chips, cheese, or sour cream.

Provided by Sophia Hargreaves

Time 8h20m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 pound ground turkey
1 medium onion, chopped
1 anaheim pepper, raw
2 cups water
1 (16 ounce) can chili beans, undrained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can petite diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (8 ounce) can tomato sauce
1 tablespoon ground cumin
1 tablespoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon dried oregano
½ teaspoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)

Steps:

  • Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  • Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 36 g, Cholesterol 42 mg, Fat 7.4 g, Fiber 8.9 g, Protein 20.3 g, SaturatedFat 1.5 g, Sodium 1363 mg, Sugar 6.7 g

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