THE ULTIMATE TACO MEAT RECIPE

Mexican food gets a bad reputation for being unhealthy, but that is just not fair. Sure there are nachos, quesadillas, and empanadas, which may not be great for your waistline, but there are lots of healthy dishes that are full of vegetables, healthy fat, and protein — the foundation of any healthy diet. Additionally, Mexican food relies heavily on spices and herbs, which provide antioxidants and anti-inflammatory benefits, as well as flavor that leaves you feeling truly satisfied. This taco meat recipe is one of those delicious, healthy Mexican recipes that is sure to be a crowd-pleaser.

Though this recipe calls for ground turkey, feel free to substitute with ground chicken or lean ground beef. For 4Q clients, we recommend serving it with high fiber tortillas or in lettuce (romaine or butterhead work great) to make tacos. You can also make deconstructed tacos by adding the meat to a salad or grain bowl, which is an excellent way to use up leftover ingredients from the fridge!

For journaling purposes, this meat would count as your protein and part of your starch because of the addition of the beans. Feel free to top with salsa and cabbage slaw to boost the fiber and flavor, and add avocado and guac, just be sure to watch the portions and count it as your fat for the meal.

INGREDIENTS: (serves 5)

• 2 Tbsp extra virgin olive oil

• 1 medium red onion, chopped

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 chipotle pepper canned in adobo, chopped 

• 4 tsp adobo sauce

• 2 tsp chili powder

• 2 tsp ground coriander

• 1 15oz can low sodium black beans

• ½ tsp sea salt

• 1 lb ground turkey

DIRECTIONS:

1. In a large rondeau on medium-high, sauté red onion, and garlic in olive oil. 

2. Once onions are tender, add in bell pepper.

3. When the pepper starts to soften, add in chipotle pepper, 2 tsp adobo sauce, 1 tsp chili powder, and 1 tsp coriander. Stir to ensure that the dry spices bloom in the oil and coat the onion and peppers.

4. Add the can of black beans, including the liquid, into the rondeau. 

5. Sprinkle mixture with salt and allow it to simmer for 20 minutes, or until most of the liquid has evaporated.

6. Once liquid has mostly evaporated, add in ground turkey, breaking it up into smaller pieces and mixing it in with the rest of the ingredients.

7. Mix in the rest of the adobo sauce, chili powder, and coriander.

8. Cook with the cover on for another 5 minutes, or until the turkey has cooked through.