Mexican Taco Meat
4 servings
Ingredients
1 t olive oil
1 onion, chopped
2 jalapeños, seeded and finely chopped
2 garlic cloves, chopped
1 lb ground turkey
1 t dried Mexican oregano
1 t chili powder
dash salt
1 1/2 cups Grandma's tomato sauce (recipe in Fixate)
3 T tomato paste
Add olive oil to non-stick pan and heat over medium-high heat. Add onion and jalapeños and cook for about 4 minutes, until onions begin to get soft. Add garlic and cook for just about a minute. Remove mixture from pan and add turkey meat. Cook until no longer pink, about 8 minutes. Add spices, tomato sauce, tomato paste, and onion mixture to pan. Simmer for about 10 minutes to bring flavors together and cook out most of the liquid.
- That's it! Autumn offers several suggestions for how to serve the taco meat, but I prefer to put 1/4 of the meat mixture on a whole-wheat flour tortilla, top with 1 T salsa and some shredded lettuce. I also added a vegetable and yes, I served it with a margarita!
- You don't have to use the jalapenos, but since they are seeded and cooked, they do not make the dish that spicy, but rather add flavor.
- Instead of ground turkey (93% lean or higher), you could use ground beef.
- You can use oregano in place of Mexican oregano. I found it at a specialty grocery store, but I don't notice much difference in the taste with all the other flavors in there.
- I cheat a bit on the homemade sauce (because I am l-to the-a-to the-z-to the y). Instead I use Prego Light Smart Traditional sauce.
- You can make a margarita very easily using tequila, lime and orange juice, and agave, but I chose to use a pre-made mix and tequila. You can find it here: Skinny Margarita Mixes.
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