Photo by Cooking Matters

Turkey Tacos

Cooking Matters

Serves 8, 2 tacos per serving

Just 1 pound of meat feeds 8 people with extra veggies and beans!

Print Recipe View Nutrition Facts

Ingredients

Non-stick cooking spray
1 medium carrot, small sweet potato, or small zucchini
1/4 medium head lettuce
2 large tomatoes
7 ounces low-fat cheddar cheese
1 (15 1/2-ounce) can low-sodium pinto beans
1 pound lean ground turkey
1 (15 1/2-ounce) can chopped or crushed tomatoes, no salt added
1 Tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
16 taco shells


Materials

Box grater
Can opener
Colander
Cutting board
Large skillet
Measuring spoons
Sharp knife
Vegetable peeler

Directions

1. Rinse, peel, and grate carrot, sweet potato, or zucchini (if using zucchini, grate but do not peel). Squeeze dry with paper towels.
2. Rinse and shred lettuce. Rinse, core, and chop tomatoes.
3. Grate cheese.
4. In a colander, drain and rinse beans.
5. Coat a large skillet with non-stick cooking spray. Heat over medium high heat. Add turkey and brown.
6. Add grated veggies, beans, canned tomatoes, chili powder, garlic powder, oregano, salt, and black pepper. Stir well.
7. Reduce heat to medium. Cook until thickened, about 20 minutes.
8. Add 2 Tablespoons cooked meat mixture to each taco shell. Top each with 1 Tablespoon grated cheese, 1 Tablespoon shredded lettuce, and 1 Tablespoon fresh tomatoes.

Notes

Top tacos with any of your favorite veggies, hot sauce, salsa, low-fat sour cream, or low-fat plain yogurt. Use any type of cooked beans you like. Make soft tacos using corn or whole wheat tortillas. Or, serve over brown rice.

More About Tomato

How to Select

Choose plump tomatoes with smooth skins, free from bruises or cracks.

How to Store

Store at room temperature until they have fully ripened. Smell is the best indicator of ripeness.

How to Prepare

Wash with cold water before slicing. They can be eaten raw, stuffed, stewed, sauteed, grilled and much more.

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