This is a one-skillet taco filling you can portion into tortillas or over rice. Brown the turkey until no pink remains, then let the tomatoes reduce so the filling is not watery.
Ingredients
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- 1 tbsp olive oil
- 1 lb ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz) diced tomatoes
- 1/2 tsp salt
- 8 small tortillas
- Shredded lettuce, cheese, and lime, to serve
How to make it
- Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 4 minutes.
- Add the turkey and break it up. Cook until no longer pink and the thickest part of the crumbles reaches 165°F (74°C), about 6 minutes.
- Stir in the garlic, chili powder, cumin, paprika, and salt for 30 seconds.
- Add the tomatoes and simmer for 8 minutes, until the sauce thickens.
- Warm the tortillas and serve the skillet with lettuce, cheese, and lime.
If the turkey releases a lot of liquid, spoon some off before adding the tomatoes so the filling browns.
Substitutions
- Ground chicken works the same way and also needs to reach 165°F (74°C).
- A 4-ounce can of diced green chiles can replace the bell pepper.
- Serve it over rice instead of tortillas.
Storage
Refrigerate the filling for up to 4 days. Reheat to 165°F (74°C). Warm tortillas separately so they do not get soggy.
Pan and tools
- A large skillet
- A spoon for breaking up the turkey
- An instant-read thermometer if you are unsure the turkey is done
What to prep first
Dice the onion and pepper, and open the tomatoes, before you brown the meat. The filling reduces while you warm tortillas.
What to serve with it
Warm corn or flour tortillas, or a scoop of rice. Lettuce, cheese, and lime go on at the table so the skillet stays hot.
Leftovers for lunch
The filling keeps better than assembled tacos. Reheat it in a skillet until steaming and fold it into fresh tortillas for lunch.
If it goes wrong
Watery filling means the turkey liquid was not cooked off before the tomatoes went in. Spoon some liquid out and simmer uncovered. If the turkey is still pink, keep cooking until no pink remains.
Make it part of your week
Save this recipe in the weekly planner so the grocery list is ready before you shop.
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