Turkey Taco Meat Recipe
Mexican · Main course · 25 min total
A lean and flavorful twist on classic taco filling, perfect for tacos, burritos, or salads. Ready in under 30 minutes!
10
min prep
min prep
15
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb ground turkey (93/7 lean)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1/2 cup tomato sauce
- 1/4 cup chicken broth or water
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
- Add ground turkey to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
- Stir in chili powder, cumin, paprika, oregano, and cayenne (if using). Cook for 1 minute until fragrant.
- Pour in tomato sauce and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and pepper to taste.
- Serve warm in tacos, burritos, or over salads.
Tips
- For extra heat, add a diced jalapeño with the onion.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freeze the cooked taco meat in a zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.
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