I’ve made several different versions of taco meat, and this one is currently my favorite–it’s easy, it’s spicy, and it’s so filling. It was one of my favorite meals last week during the final week of my program!
The original recipe calls for one chopped chipotle pepper and 1 tbsp of adobo sauce, but I didn’t have enough for all the recipes I made, so I opted for 2 tbsp of sauce and no pepper. I like spicy foods so I loved this, but if you don’t love spice, you could leave out the chipotle/adobo sauce and maybe add in some chopped red pepper instead.
Mexican Taco Meat (slightly adapted from Fixate)
1 tsp oil (olive or coconut)
1 chopped onion
1 chopped jalapeno
2 cloves garlic, minced
1 lb lean ground turkey
1 cup tomato sauce (no salt or sugar added if you can find it)
2 tbsp adobo sauce from canned chipotle in adobo (or 1 tbsp sauce and 1 chopped pepper)
1 tsp chili powder
1 tsp oregano
1/2 tsp sea salt
.Heat oil in large skillet over medium-high heat. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside.
Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink.
Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.
1 serving=1 1/4 cup (1/2 green, 1 red, 1 tsp)