Incredibly Simple Turkey Taco Meat

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Tomorrow is Taco Tuesday, so let's change it up and try something other than you basic ground beef tacos!

Let's make TURKEY tacos!  But not just any turkey taco.  This dish is really easy to make and will become your basic turkey taco meat go-to recipe!

INCREDIBLY SIMPLE TURKEY TACO MEAT

Everyone love tacos, but let's face it, during the week we want something quick and easy.  Grilling isn't always and option and takes a little more time.  Ground turkey is not only quick and easy to cook it place a healthy spin on dinner-in-a-hurry.  Oh, and it's delicious too!

You will have juicy tender turkey tacos spiced up with bold Mexican flavors on the table in less then 30 minutes.  Guaranteed!  This turkey taco meat is a great base to have in your recipe arsenal.  You can add lots of mix-ins to make it your own, but getting the basic recipe down is key.  

This is a saucy taco meat.  So let's ditch the taco seasoning packet and flavor this baby up with some of our spice cabinet favorites.  With the addition of tomato sauce the meat turns into a wonderful saucy mess, bursting with bold flavors.  The perfect taco meat!

Kitchen Note:  Make a big batch and freeze some for later.  It will keep up to 3 months in the freezer.

To serve we fried up some corn torillas to make crunchy taco shells.  You could go for soft tacos or just warmed corn torillas for a street taco experience.  It all works and the taste is outstanding!

Enjoy your Taco Tuesdays!

Incredibly Simple Turkey Taco Meat

1 pound ground turkey

1/2 cup yellow onion
2 garlic cloves, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
8 oz can no-salt added tomato sauce
1/4 tsp cayenne pepper (optional)

For Tacos:

Taco shells
Taco toppings of choice

In a large skillet over medium heat, add the ground turkey, onion.  Cook, 5-7 minutes, breaking the meat into small pieces as you go.  Stir in the garlic, chili powder, cumin, salt and pepper, and cayenne if using.  Cook for about 30 seconds until the mixture is blended and the spice start to give off a fragrance.

Add the tomato sauce and turning the heat to medium-low, simmer for 5-10 minutes, stirring occasionally.  Serve, or portion into freezer safe containers and freeze once cooled, up to 3 months.

No Fuss Spicy Chicken Taco Meat

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It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  

The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  

By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.

This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

Enjoy!





No Fuss Spicy Chicken Taco Meat

1 rotisserie chicken, shredded or leftover shredded chicken
1 can of El Pato Hot Style Tomato Sauce (yellow can)
1/2 cup water
1 Onion, sliced
1 Tbls canola oil

Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.

Simple Homemade Meximelts

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Happy April!  It my favorite month of the year.  I'm a little biased because it's my birthday month, plus Spring is in full swing in Southern California and it's actually tinging on being hot!  Warmer weather means lot of outdoor activities.  We are just about to head out to the California Poppy Reserve to see the 'sea' of wild poppies in bloom.  So that calls for a quick lunch before we go.

Have you ever had a Meximelt from Taco Bell?

It's sort of a cross between a quesadilla and a soft taco.  Seasoned ground beef with fresh salsa and lot melted cheese round out the ingredients.  Very tasty...enough to make a homemade version that's done in 20 minutes!  Forget takeout fast food and skip that drive through.  Let's make a new dish for Taco Tuesday!

SIMPLE HOMEMADE MEXIMELTS

We love Mexican food around our house so today's recipe was just a natural progression to wanting to satisfy that craving along with a need to a quick lunch.  This dish comes together in about 20 minutes.  It comes together easy using ingredients that you probably have already on hand.

I did a small variation to the original.  They use pico de gallo, which is a fresh chunky salsa.  Since I didn't have that on hand I used our favorite jarred salsa. My homemade salsa would be great as well.   Either one will do but the flavor changes just slightly. 

So if you are craving Mexican food and want it FAST...or wanting to try a new variation on Taco Tuesday these Simple Homemade Meximelts will fit the bill.  Perfect, simple, tasty!

Enjoy!

Simple Homemade Meximelts

serves 4

3/4 lb of 10% ground sirloin
1 pkg. store-bought taco seasoning or my homemade version
⅔ cup water

1/2 cup jarred salsa
1 cup shredded Cheddar cheese
8 small flour tortillas ( I used low-carb flour tortillas )

Preheat oven to 400 degrees.

In a skillet over medium heat brown the ground sirloin, crumbling with a wooden spoon as it cooks. 

Add the seasoning and water, stirring to combine.  Allow to simmer until most of the water is absorbed and a nice sauce is formed. 

Place tortillas on a baking sheet.  Add taco meat to the center of the tortillas.  Spoon salsa over the meat and top with cheese.  Fold one side of the tortilla over the meat mixture.  Bake in the oven for 3-5 minutes or until the cheese melts.  You want the tortillas soft and not crispy to watch the time closely.  Serve.

Baked Chicken Tacos

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The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.

BAKED CHICKEN TACOS

The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.

Enjoy!

Baked Chicken Tacos


serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.

Grilled Chili Lime Fish or Chicken Tacos

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Tacos, Tacos, Tacos!

It doesn't have to be "Tuesday" to eat tacos.  In fact it can be any old day of the week and I'll eat a tacos without hesitation.  But, when summer comes I gravitate outside and grill my tacos.  Yum!  Although these Slow Cooker Beef Tacos may be an exception.

EASY GRILLED CHILI LIME FISH OR CHICKEN TACOS ARE ON THE MENU
Grilled Chili Lime Fish or Chicken Tacos are versatile and simple, plus they satisfy that Mexican food graving we all get from time to time.  Why two types of protein?  Well, since MGG loves fish and me, no so much, I bought a beautiful piece of Tilapia for him, and a got a nice chicken breast for me.  Who says you can't make different types of tacos in one sitting?  Not I.  This way we use all the same spices and ingredients and just adjust the protein to our liking.  Bingo, we're both winners with this dish!

Fish Tacos

The fish comes out flaky and tender with the perfect amount of spice.  The chicken turns out moist and flavorful as well, with hints of chili powder and citrusy lime bursting in your mouth on the first bite.  Top your tacos with a little crunch from the cabbage, and some buttery soft avocado and you'll be having a party before you know it. (above MGG added diced tomatoes and a radish to his for extra flavor)  They taste that good!  Oh, and don't forget to squeeze some lime on there for good measure.  It really takes your dish over the top.

Chicken Taco

What's better than fresh, healthy clean food to eat that's simple to prepare.  Remember, tacos are great for a any weeknight, weekend, or party.  There the perfect finger food that everyone enjoys!

Grilled Chili Lime Fish or Chicken Tacos

1 Tilapia filet
1 boneless skinless chicken breast, cut into 2 thin cutlets
2 Tbls Fiesta Lime salt free seasoning blend (Mrs. Dash)
6 corn tortillas

1 large hass avocado, sliced

1/4 c Monterey jack or queso fresco cheese

2-3 Tbls cilantro, chopped

1/4 small red cabbage, cored and thinly sliced

Lime wedges for serving

Sprinkle both chicken and fish with the seasoning blend on both sides.  Pressing down to adhere.

Preheat a grill to medium-high heat.  Brush grill grates liberally with oil.  If you are using both chicken and fish start grilling the chicken first.  Grill about 4-5 minutes on the first side.  Flip over and cook about 3-4.  Once you flip the chicken ad the fish to the grill and cook about 3 minutes per side or until opaque and flaky.   (Grilling time may need to be adjusted based upon the grill temperature or the thickness of your meat.) 

Remove fish and chicken and place on a platter, covered with foil to keep warm.  Add the corn tortillas to the grill and cook about 30-60 seconds per side until they have a slight char on them.  Remove to the platter. 

Cut chicken and fish into small strips or bite sized pieces.  Serve in the warm tortillas and top with red cabbage, avocado, cilantro, and cheese.  Other toppings such as tomatoes or radishes work well with this dish.   

Slow Cooker Beef Tacos

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I want to talk a minute about Mexican food.

Oh, how I love thee, let me count the ways!  If you love Mexican food as much as I do, then this recipe is for you.  How great is it to come home with dinner already cooked and almost ready to put on the table by using your slow cooker??  It's AWESOME!

Today's recipe is perfect for your TACO TUESDAY.  These shredded beef tacos are easy to make and will satisfy even the pickiest eaters.  It also satisfies my cravings for Mexican food that occurs about every other day!  Actually there isn't anything better in my book than a taco.  Using a roast gives you lots of shredded meat, and is more economical too.  Add some tomatoes and spices and you have the makings of a wonderful base for your tacos. All this from a slow cooker? Yes!  Oh, and remember that any leftover meat can be frozen in portions to use another day.

We made a soft taco bar that was set up with all the fixings.  It was a quick and easy meal on a weeknight.  Since the meat only has a few ingredients your preparation is done quickly in the morning.  All that's left is a little chopping and warming of the tortillas.  Serve your tacos with a salad or some Mexican Rice like we did.  A quick easy meal is hard to beat, and a Mexican one...SCORE!

Slow Cooker Beef Tacos

2-3 pound chuck roast
1 15 oz can of diced tomatoes with onion and peppers

1 yellow bell pepper, sliced

2 Tbls cumin

salt & pepper
Flour tortillas

Toppings:
Grated cheddar cheese
Chopped Cilantro
Chopped onions
Salsa
Guacamole
Sour Cream



Place chuck roast into a large slow cooker on medium or high heat. Add tomatoes and sprinkle with cumin, salt & pepper.  Cook on low for 7-8 hours or high for 4-5 hours. About 30 minutes before serving add the sliced bell pepper.   

Remove beef from slow cooker and remove all but 1 cup of liquid from the cooker.  Shred the beef and place back into slow cooker.

Serve with warmed tortillas and any optional toppings.

NOTE:  Freeze any leftovers.

Chicken Taco Meat - Freezer Friendly Bulk Recipe

Saturdays are my day to cook, clean, and watch the Food Network!

I just love watching Giada, Ina, Guy, and a host of others (so much so we're on a first name basis!) because they are excellent chefs, teachers, and very entertaiing.  I've made many items from Ina, (that never fail) and Michael Symon (adore!) but recently I was watching Ree, the Pioneer Woman. 

She was making 'freezer recipes' and specifically, Chicken Tacos.  What really caught my eye was the sauce that she made at the end and simmered the meat in it.  It's like homemade taco sauce built in.  So I knew right then that I wanted to try this out.

You see, I'm a Mexican food lover at heart.  Here are some of my favorites here, and here.  So she really had me at "taco".

This recipe doesn't disappoint.  It has great flavor, it makes a TON, so it's perfect to divide and freeze in packages to pull out when you need a quick weeknight meal.  I made the meat just as stated and we promptly ate our chicken tacos.  Then I froze the rest of the meat in portions to additional meals.  Easy as that...and tasty too!  This is going to be my new go to chicken taco recipe.

Enjoy!



Chicken Taco Meat

serves 16-20

Ingredients:

2 tablespoons olive oil
6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin
1 14 oz can of tomato sauce

Directions:

In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half.

Serve in hard or soft taco shells with your favorite toppings.

Freezer instructions:
Original recipe size:  Let cool, divide among 4 freezer bags and freeze.

Recipe source:Ree Drummond - http://www.foodnetwork.com/recipes/ree-drummond/chicken-taco-meat.html