Turkey Taco Meat Recipes

Steps:

• Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

Steps:

• Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes.
• Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 10 ingredients. Add turkey; mix lightly but thoroughly. Shape into two 7-1/2 x 4-1/2-in. loaves. Place in a greased shallow baking pan., Bake 1 hour. Mix together topping ingredients; spread over loaves. Bake until a thermometer reads 165°, 10-15 minutes longer. Let stand 10 minutes before slicing., Freeze option: Bake meat loaves without sauce. Securely wrap and freeze cooled meat loaves in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves and place in a greased shallow baking pan. Prepare topping as directed; spread over meat loaves. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

Steps:

• Heat oil in a large saute pan over medium-high heat. When oil shimmers, add onion and cook until onion becomes translucent. Add turkey and cook, breaking up meat with the side of a spoon, just until meat is cooked through, 3 to 4 minutes.
• Stir in chili powder, salt, and tomato paste and cook 1 minute. Add broth and simmer, stirring occasionally, until liquid becomes thick and clings to meat.
• Divide meat mixture, cheese, lettuce, and tomato among taco shells and serve immediately with optional sour cream, pico de gallo, and avocado.

Steps:

• Heat the oil in medium non-stick skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the zucchini, the salsa, and a couple tablespoons of water. Cover, cook for 5 minutes, or until the squash is tender. Transfer the vegetable mixture to a bowl with a spoon.
• Squish the sausage meat from its casing into the same skillet. (Discard the casings.) Break the meat up with a wooden spoon. Cook the meat over medium heat for 3 to 5 minutes or until it loses its color. Add the meat to the vegetables. Add the cheese and stir. Set aside.
• Cut avocado in half. Using a spoon, scrape the avocado from the skin into another bowl. Smash the avocado with a fork and season with salt and pepper.
• Wrap the tortillas in moist paper towels. Heat in the microwave for 1 minute or until warm. Lay out the tortillas and divide the turkey mixture evenly on top. Top with lettuce and avocado, fold the tortillas over and serve with salsa.