I love ground turkey, mostly because my kids will eat it, so we have “Taco NIght” at our house a couple of times a month. We set up a “Taco bar” with all different ingredients and everyone picks what they want. My daughter and I like to have a taco salad, my husband likes to have tacos and my son likes “nachos” with crispy corn tortillas. Everyone’s happy and dinner problem solved! It’s also quick and easy to make after a weeknight practice. This recipe, adapted from Clean Eating Magazine (one of my favorites!), includes beans which are nutrient dense, counting as both a protein and a vegetable serving.
I don’t add any seasoning to the ground turkey (so my son will eat it) but feel free to add 1 Tbsp of cumin, 1 tsp of ground chili powder and a pinch of cinnamon for an extra flavor kick! For us, the salsa is enough!
- 6 to 12 corn tortillas
- Olive oil cooking spray
- 1 lb extra-lean ground turkey
- Ground black pepper and sea salt, to taste
- 1 15-oz can low-sodium black or pinto beans, rinsed and drained
- 1 cup chunky low-sodium salsa
- 2 cups (packed) romaine lettuce, chopped
- 1 15-oz can of organic corn, no salt added
- 1/2 cup shredded low fat monterrey jack cheese
- 1/2 cup sliced black olives
- 1/4 cup sliced scallions or cilantro
- 1 ripe avocado, diced
- Preheat oven to 350 F. Loosely wrap tortillas in foil, making 2 packets of 6 tortillas each. Place packets on a baking sheet and bake for 10 to 15 minutes, or until hot.
- Coat a skillet with cooking spray and heat on medium-high. Add turkey and cook until lightly browned and cooked through, about 6 to 8 minutes, breaking up meat as you go. Season with salt and pepper, to taste. Remove from heat and set aside.
- Unwrap foil packets and place 2 tortillas on each of 6 plates. For each plate, distribute 1/2 cup turkey, 1/4 cup beans, 3 tbsp salsa and 1/3 cup lettuce evenly between both tortillas. Serve immediately. OR, set up a “bar” and top with corn, cheese, black olives, scallions, cilantro or avocado.
Enjoy and share with other busy moms and dads!