GROUND TURKEY TACO MEAT
This recipe has fewer calories because of the ground turkey and amazing flavor! It is a little spicy, but our family enjoys it this way. Because it has so much flavor, you cannot even tell it's not ground beef. It tastes great as a topping on baked potatoes as well as tacos. Enjoy!
Provided by adnerb78
Categories World Cuisine Recipes Latin American Mexican
Time 26m
Yield 4
Number Of Ingredients 12
Steps:
- Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
- Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
- Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.
Nutrition Facts : Calories 150.1 calories, Carbohydrate 4.8 g, Cholesterol 62.7 mg, Fat 7.2 g, Fiber 1.5 g, Protein 17.6 g, SaturatedFat 1.8 g, Sodium 663.2 mg, Sugar 2.2 g
CHICKEN TACO FILLING
This recipe is easy, yet delicious when used in tacos or other Mexican cuisine. Try it for enchiladas and nachos too.
Provided by Dianna Brown-Brenny
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 4
Number Of Ingredients 3
Steps:
- Mix chicken broth and taco seasoning in a bowl.
- Place chicken breasts in a slow cooker and pour chicken broth mixture over chicken.
- Cover and cook on Low for 6 to 8 hours.
- Shred chicken to serve.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 6 g, Cholesterol 58.5 mg, Fat 2.3 g, Protein 22 g, SaturatedFat 0.6 g, Sodium 694.7 mg, Sugar 1.5 g
CHICKEN TACO CASSEROLE (OAMC)
Make and share this Chicken Taco Casserole (oamc) recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix taco seasoning and tomato sauce.
- Add shredded chicken and coat it well with tomato mixture.
- Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
- Top with chicken mixture.
- (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
- Freeze in the disposable pan or pop out and put in freezer bag.
- Place casserole back in the 9 X 13 X 2 pan.
- After thawing top with grated cheese.
- Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
- Top with your favorite toppings or dip with tortilla chips!
Nutrition Facts : Calories 375.6, Fat 10.5, SaturatedFat 4.9, Cholesterol 56.5, Sodium 1648.2, Carbohydrate 44.6, Fiber 7.1, Sugar 5.2, Protein 25.9
SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
OAMC BASIC CHICKEN OR TURKEY TACO FILLING
This is a basic filling using cooked chicken or turkey and a chili seasoning packet for tacos, chili, or enchilada filling. I came up with this recipe on the fly after a busy day of work, school, and basketball practice using what I had in the refrigerator and pantry. I didn't have any taco seasoning, but had a lonely packet of chili seasoning from Aldi and used that instead. My picky kids, who were never keen on tacos before, loved it. This can be made ahead for tacos, chili, or enchiladas. Note: My kids do not like hot and spicy, so this is very mild. Add jalapenos or chipotle chilies to turn up the heat. Also my kids are small eaters, so I cut the tortillas in half and make mini wraps for them which works better for little kids than unwieldy tacos. OAMC: double the quantity and follow instructions below to freeze.
Provided by UrbanYogaMommy
Categories One Dish Meal
Time 15m
Yield 4-6 tacos, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a pan on medium high heat, coat the bottom of pan with oil and saute onions until they caramelize. Add chicken and spice packet. The mixture will dry out quickly. Add additional oil until heated through. My family prefers this a little dry. Add the chicken broth to moisten to your preferred texture.
- For tacos: heat flour tortillas and spoon 1/4 cup of mixture into each.
- Garnish with sour cream, salsa, lettuce, or your favorite taco additions.
- OAMC: allow mixture to cool and freeze in recloseable bags.
- For Chili or Enchiladas: thaw mixture in refrigerator, heat with 1 14-1/2 oz can of diced tomatoes or 8-oz of tomato sauce and 1 can of kidney beans. Heat through and serve.
Nutrition Facts : Calories 300.1, Fat 9, SaturatedFat 2.3, Cholesterol 52.5, Sodium 409.3, Carbohydrate 30.8, Fiber 2, Sugar 1.8, Protein 22.4
TACO FILLING (OAMC)
I found this recipe this week in my new Food Everyday Magazine....I doubled it (which is the recipe below) so I could freeze enough for tacos, burritos, taco salads and taco soup!!
Provided by katie in the UP
Categories < 60 Mins
Time 50m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over med high heat. Add onions and cook until softened, about 5 minutes. Add garlic, jalapenos and seasonings, cook, stirring 1 minute.
- Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes, stirring occasionally until liquid has evaporated, 15 to 20 minutes.
- I placed 3 cup servings in freezer zip loc bags. (It will make 4 different meals -- tacos, burritos, taco salads and taco soup!
Nutrition Facts : Calories 425.1, Fat 25.6, SaturatedFat 9.3, Cholesterol 102.8, Sodium 399.2, Carbohydrate 18.8, Fiber 4, Sugar 8.6, Protein 30.4
TURKEY TACO FILLING
Weight Watchers...but so darn good! Serve this taco filling rolled in tortillas, wrapped in large lettuce leaves or spooned over baked potatoes. It's the beginning of many different Mexican-inspired meals.
Provided by Barenakedchef
Categories High Protein
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.
- In a small bowl, mix together chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano and cayenne; set aside.
- 2.
- Place turkey in a large nonstick skillet over medium heat; cook, breaking apart meat with back of spoon, until no longer pink, about 4 to 5 minutes.
- 3.
- Sprinkle turkey with reserved seasoning mix and add water; reduce heat and simmer, stirring occasionally, until most of liquid is absorbed, about 10 to 15 minutes. Stir in sugar and vinegar; simmer another 2 to 3 minutes. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 118.8, Fat 1.3, SaturatedFat 0.3, Cholesterol 52.7, Sodium 676.5, Carbohydrate 4.7, Fiber 1.5, Sugar 2, Protein 21.7
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