Seasoned Ground Turkey Tacos Recipe
Lean turkey, beans, and a balanced mix of spices come together in these Seasoned Ground Turkey Tacos, baked until the shells are crisp and the cheese melts into the filling.
Servings: 6 servings
Calories: 436kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion minced
- 4 cloves garlic minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- 1/4 tsp salt
- 1/2 tsp oregano
- 1/4 tsp smoked paprika OR regular paprika
- 1/4 tsp cayenne pepper
- 1 lb lean ground turkey
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 2 tsp cider vinegar
- 1 cup low-sodium refried black beans
- 1 cup low sodium black beans rinsed
- 10-12 taco shells
- 1 1/2 cup grated cheddar Pepper Jack and Monterey Jack cheese (or a blend)
- 2 green onions thinly sliced (optional)
Optional Garnishes
- green onion sliced
- pico de gallo
- lettuce shredded
- avocado OR guacamole
- sour cream
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a 9x13-inch rimmed baking pan with parchment paper or foil; set aside.
- In a large skillet set over medium heat, add the olive oil. When the oil is hot, add the onion and sauté until soft, about 4–5 minutes. Add the garlic and seasonings. Continue to sauté until fragrant, about 2–3 minutes.
- Add the turkey and cook until it begins to brown, breaking it apart into small chunks with a spatula or wooden spoon. When the meat is cooked throughout, pour in the tomato sauce, chicken broth, and apple cider vinegar. Simmer until about half of the liquid has evaporated, about 5 minutes. Stir in the refried black beans and 1 cup of whole black beans. Remove from the heat.
- Spoon about ⅓ cup of the turkey–black bean mixture into each taco shell and place in the prepared baking dish. Sprinkle with 2–3 tablespoons of shredded cheese and a few slices of green onion.
- Place in the oven and bake for 10–15 minutes, or until the cheese is melted. Remove from the oven and serve the tacos with your favorite taco toppings.
Notes
-Swap the taco shells for lettuce wraps instead!
STORE leftover Turkey Tacos in an airtight container in the fridge for up to 3 days. To FREEZE, let the filling cool completely, then transfer to a freezer-safe container or bag for up to 2 months. When ready to serve, thaw overnight in the refrigerator.
To REHEAT, scoop filling into fresh taco shells, top with cheese, and bake at 350 degrees Fahrenheit (177 degrees Celsius) until warmed through and crisp, about 10–15 minutes. For microwave reheating, remove filling from shells and heat separately to avoid soggy tacos.
Nutrition
Serving: 6serving | Calories: 436kcal | Carbohydrates: 30g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 778mg | Potassium: 510mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1379IU | Vitamin C: 4mg | Calcium: 286mg | Iron: 3mg
