Healthy Taco Meat (in 30 minutes!)
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This healthy taco meat is something I could make with my eyes closed. Some vegetable additions make this budget AND waist-friendly!
Quite a few weeks ago, I asked my friends on Instagram if they’d like to hear about how I make healthy taco meat. I’m always hesitant to share these simpler recipes — the ones that I made so frequently I could do it with my eyes closed. These easy recipes are such family favorites that they’re engraved in my brain.
I specialize in easy to prepare, healthy, family-friendly meals here on Rachel Cooks so this healthy taco meat with a combination of turkey and beef is a perfect fit.
I’d be lying if I said I followed this exact recipe every time. As you know, when you make something frequently, it’s more of a “little of this, little of that” type situation. It’s a clean out the fridge and use up a ton of vegetables kind of recipe.
Depending on who I’m serving this to, I’ll add more or less homemade taco seasoning to increase or decrease the spice level in these tacos.
And then of course there are the toppings! Usually tacos require a bit of planning – I need to include them in my meal plan for the week to make sure I have all the fixings for a great taco. We love refried beans, guacamole, salsa, lettuce (and yes, I totally buy the pre-shredded because it’s really the only time I buy iceberg lettuce), cheese, and of course, tortilla chips.
Sometimes I include sour cream but I’m the only one that eats it, so if it’s just our little fam, I don’t typically buy it – because I end up eating way too much. If I’m serving a crowd, I definitely buy sour cream. Also, if I’m serving a crowd, I love to pair tacos with cilantro lime rice.
If you’re not feeling the ground meat in this recipe, I’d encourage you to try this slow cooker shredded chicken for tacos or Instant Pot pork carnitas. Another thing to note is that I typically use all ground turkey when I’m feeding my family alone. I’ve found that a mix of turkey and beef is a great crowd pleaser. You could also easily use all ground beef in place of the turkey in this recipe.
If you take a look at the photo, you can see clearly the huge amount of peppers and onions I add to this taco meat. I love the flavor and nutrition they add but I also love how they bulk it up with minimal added calories. Adding vegetables not only saves calories but also saves money!
If I’m just serving the four of us, I usually make a half batch of this and it still lasts us at least two nights. Granted, my kids eat about a tablespoon if I’m lucky, so keep that in mind (they’re picky little eaters lately!). If you’re serving four hungry adults, I’d use the recipe as it is written if you want leftovers.
Enjoy! This is a staple in my house.
Make ahead tip: This taco meat freezes well. Make a double batch so you have plenty to freeze. Fry it up, cool to room temp and place in freezer containers or resealable bags for up to 3 months. Use for tacos, salads, burritos, quesadillas, you name it! So versatile and handy.
Healthier takes on Southwestern recipes
- Taco salad
- Southwestern Quinoa Bowl with Chicken
- Mason Jar Southwestern Chopped Salad
- Southwestern Stuffed Peppers with Quinoa and Chicken
- Crispy Sweet Potato Tacos–Vegan
- Cauliflower Tacos with Chickpeas
- Cauliflower Nachos (with chicken)
- Butternut Squash Queso
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Ingredients
- 1 tablespoon olive oil
- ½ cup finely diced red onion (about ¼ large red onion)
- ½ cup finely diced red bell pepper (about ½ pepper)
- 16 oz. ground turkey (93/7) (see note)
- 1 tablespoon all-purpose flour
- 2 tablespoons taco seasoning (more to taste)
- ⅓ cup water (more if needed)
- Tortillas, cheese, lettuce, tomatoes, salsa, sour cream for serving
Instructions
- In a large skillet, heat oil over medium-high heat. If you’re using a nonstick skillet, you may not need oil.
- Add onion, bell peppers, and ground turkey. Cook, breaking up the meat, until the meat is no longer pink and the vegetables are cooked.
- Add flour and taco seasoning and stir to combine, continuing to cook for 1 to 2 minutes or until spices are fragrant.
- Stir in water, and reduce heat to medium-low. Continue to simmer over medium-low heat, stirring occasionally until water is mostly evaporated, about 10 minutes. You can keep this at a low simmer, partially covered, until you’re ready to serve, adding more water if necessary to keep mixture from drying out.
Notes
- Lean ground beef, or a 50/50 combination of beef and turkey can be substituted for the turkey.
- Makes 2⅔ cups, about 4 servings, ⅔ cup each. Nutrition information is for meat mixture only and does not include tortillas or toppings.
- Make-Ahead: Recipe can easily be doubled or tripled. Cool mixture and store in a freezer safe container or bag for up to 3 months.
- Recipe card updated 11/30/2022.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Carol at Wild Goose Mama says
It looks delish. Tacos always fly in my family. AND this filling can be used for other things. Like an open faced hoagie sandwich with cheese broiled on top. I am starving. I need to go eat dinner. I wish your bowl of meat was sitting in my fridge.
I don’t normally talk about ME, but please make note of the slight name change from Wild Goose Tea. New web design too—whoopee and adding new features along the way.
Malinda @countrysidecravings says
Sounds just like how I cook for my family!! A little of this and a little of that, need to clean out the fridge…. I really had to re-wire my brain when I started blogging and actually measure out and write down the exact ingredients!! My family loves tacos (well almost any Mexican food) too!!
Kate @ Framed Cooks says
I have a beloved bolognese sauce recipe that I make with turkey, so I know we are going to completely love this taco recipe. Not sure why it never occurred to me to try tacos using turkey, but glad you pointed me in the right direction!
Josie says
LOVE tacos, thanks for posting this recipe! Can’t wait to make these and top the tacos off with slices of fresh avocado and some salsa! :)
denise says
just need to make sure ground turkey or chicken is from the breast/white meat, otherwise, it’s not healthier than lean ground beef–contains fat, skin, etc…
Catherine says
Dear Rachel, This sounds so good…I also love the idea of using shredded chicken for this dish. xo, Catherine
Cassie says
I do something very similar for taco meat except I also add a can of diced green chiles. I love the extra flavor and a little heat!
Sues says
Great idea! I’m making tacos tonight and am now inspired to health-ify it :)
Nutmeg Nanny says
I love the sound of this taco meat. I’m always so boring and just make it plain BUT I love the idea of bulking it up with peppers and onions. Plus you know it’s going to be a tasty addition…yum!
Katie @ Mom to Mom Nutrition says
I’m a big fan of using lean ground beef for taco meat— but never thought to add extra veg like the bell peppers. DOH! I bet it definitely bumps up the flavor! Can’t wait to try this for our taco night!
Christie says
Great idea to incorporate turkey and beef. You still get all the beef flavor but with the healthier turkey too.
Lisa @ Low Carb Yum says
I love taco seasoned meat and love this healthy quick recipe. We eat a lot of ground venison so I’m always looking for new ways to cook it. This is perfect. Pinning!
Taylor @ Food Faith Fitness says
Healthy and taco meat in the same sentence? Consider me signed up! I always get apprehensive about sharing “easy” recipes too, but I am so glad you did this one…maybe now my hubs can get the tacos he has been begging me to make ;) Pinned!