Tangy Turkey Taco Cups Recipes

TURKEY TACOS WITH SPICY TOMATOES

Steps:

• Heat oil in large skillet over medium heat. Cook onion and garlic about 3 minutes or until onion is tender. Stir in turkey, tomatoes, lentils, cumin, and chili powder. Cook 5 minutes, stirring occasionally. To serve, spoon about ¼ cup meat mixture into each taco shell. Top with sour cream, romaine, cheese, avocado and radishes, as desired.

TANGY TURKEY TOSTADAS

Steps:

• In a large skillet, cook turkey, mushrooms, pepper and onion over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking turkey into crumbles; drain. Stir in garlic; cook 1 minute longer., Stir in beans, salsa, green chilies, chili powder, cumin, salt and pepper sauce. Cook, uncovered, 4-5 minutes or until heated through. Add cheese and corn; heat through. Spread about 1/3 cup filling over each tostada shell. Sprinkle with lettuce, tomatoes and cilantro. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on tostada shells with toppings.

TANGY TURKEY TACO CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Separate 6 biscuits into 2 rounds each. Gently stretch each round into a 5-inch circle. Press into cups of a non-stick muffin tin.
• Lightly oil a skillet and place over medium-high heat. Cook turkey in skillet, separating into small pieces as it browns. When turkey is no longer pink, turn heat down to medium-low. Add taco seasoning, stirring to combine. Stir in Sloppy Joe sauce; continue cooking until heat through, about 5 minutes.
• Fill biscuit-lined muffin cups with turkey mixture.
• Bake in preheated oven until browned and hot, about 13 minutes.
• Divide each slice of cheese into quarters, and place one-quarter slice on top of each filled cup.
• Bake 3 minutes more, or until cheese is melted.
• Allow to cool in the pan 5 minutes, then place on a rack until cool enough to eat.

TURKEY TACO BOWLS

Steps:

• Heat a large skillet over medium-high heat. Add the oil and cook the onions and garlic, stirring, for 3 minutes. Add the ground turkey and cook, breaking it up into pieces with a wooden spoon, for 3 minutes.
• Add the bell pepper, taco seasoning and salt and cook, stirring, until the turkey is cooked through, 2 to 3 minutes. Stir in the cilantro and lime juice and set aside.
• To serve, divide the lettuce among individual bowls, then top each with the turkey mixture, black beans, cheese, tomatoes and chips. Top the taco bowls with sour cream, salsa, guacamole and hot sauce. Alternatively, place all of the toppings in separate bowls for a fun DIY meal!

SPICY TURKEY TACOS

Steps:

• Heat taco shells according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in salsa and spices; heat through. Serve immediately, or cool before placing in a freezer container. , To serve, fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, cheese, sour cream and, if desired, optional ingredients., Freeze option: Freeze cooled meat mixture in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve as directed.

SPICY TURKEY TACOS

Steps:

• Whisk together all seasoning ingredients in small bowl. Set aside.
• Brown meat in large skillet. Add seasoning mixture and 2/3 cup water; mix thoroughly.
• Bring to boil, then reduce to low heat. Cook 10 minutes, stirring occasionally.
• Heat taco shells according to package instructions.
• Spoon meat into warmed taco shells.
• Top as desired.

SPICY GROUND TURKEY TACOS

Steps:

• In a non stick pan add the turkey and onions, cook over medium heat until the turkey has browned and onions are translucent, drain. Add spices and stir to mix.
• To serve, place 1/4 cup of the turkey in each tortilla. Top with 1 tablespoon cheese, 1/4 of the tomatoes, 1/2 cup lettuce, and 2 tablespoons salsa.
• Caloies 340, fat 13 gm, fiber 7gm.