School resumes this month and during these hectic weeks, I want to help you and your family eat in a way that is healthy and to be able to prepare meals without too much hassle.
Tacos are an old-time favorite for kids and adults alike. During the weekend, you can prepare a big batch of taco meat, chop your veggies and store it all in containers until you’re ready to make different dishes during the week.
I love to use turkey, called Turkey Taco Meat here, because it is low in fat and mild in flavor.
You’ll be able to use it as your main protein in a taco salad bowl; in tacos; taco pasta casserole and in everybody’s favorite, nachos!
You can substitute ground beef or chicken for Turkey Taco Meat in these recipes that serve six people. With advance meal preparation, you’ll save time and have dinner ready in less than 20 minutes.
For more recipe ideas on easy meals and yummy snacks, visit me on Instagram @chefveronicam. Photos courtesy of Veronica Mauri.
Turkey Taco Meat
11⁄2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground paprika 1 teaspoon salt
1⁄2 teaspoon garlic powder 1⁄2 teaspoon onion powder 1⁄2 teaspoon dried oregano
1 pound ground turkey (or shredded chicken or ground beef)
2 tablespoons grapeseed oil 1⁄2 cup water
1. Heat a large, non-stick skillet over medium heat, add the oil and cook the turkey until is no longer pink, 5-to-8 minutes. Stir with a wooden spoon to break up clumps.
2. Mix the spices together in a small bowl, stir in water and add it to the meat in the skillet.
3. Reduce the heat and simmer, stirring occasionally until most of the liquid has been absorbed, about 10 minutes.
Use as needed, will keep in the refrigerator for up to a week.
Taco Salad Bowl
1 pound already prepared Turkey Taco Meat or ground beef
8 ounces Romaine lettuce, chopped
1 1/3 cup grape tomatoes, halved
3 cups cooked rice, 1/2 cup per serving
3/4 cup cheddar cheese, shredded
1 medium avocado, sliced 1/2 cup green onions, chopped
1/3 cup jarred salsa
1/3 cup sour cream
1 envelope taco seasoning
1. If you’re using beef, in a large skillet brown the meat in 2 tablespoons of grapeseed oil. Cook for 10 minutes.
2. Combine taco seasoning into the ground beef. Add 1/4 cup of water with the seasoning and let it simmer a bit.
3. Combine the remaining ingredients in a large bowl. Drain the cooked ground beef, add it to the other ingredients and toss everything together.
Taco Casserole
3 cups uncooked bow tie pasta
1 pound Turkey Taco Meat 1/4 cup chopped onion
2 cups shredded cheddar cheese
1 jar (16 ounces) tomato sauce
1 envelope taco seasoning 1 cup tortilla chips, crushed
1. Preheat the oven to 350 F.
2. Cook pasta in boiling water according to package directions.
3. In a large skillet, cook onions in 1 tablespoon of grapeseed oil over medium heat and add the Turkey Taco Meat.
4. Add cheese, tomato sauce and taco seasoning to the skillet.
5. Drain the pasta and stir it into the meat mixture.
6. Transfer to a greased 11-inch x 7-inch baking dish. Sprinkle the top with tortilla chips. Bake 20–to- 30 minutes or until heated through.
Turkey Tacos
1 pound Turkey Taco Meat 12-to-15 corn or flour tortillas
Set out a variety of top- pings: Shredded cheddar cheese, shredded lettuce, sour cream, guacamole or avocado slices, diced tomatoes, salsa or pico de gallo, fresh cilantro, lime wedges and black beans.
1. Warm the Turkey Taco Meat in a skillet over medium heat or in a glass container in the microwave for about 4- 5 minutes stop- ping after about 2 minutes to mix it up.
2. Warm the tortillas in the oven at 350 F for 2 - to -3 minutes.
3. Place 2 tortillas on each plate. Add 2 spoonfuls of Turkey Taco Meat. Garnish with your favorite toppings.
Turkey Nachos
1 pound Turkey Taco Meat 1 (14.5 ounce) package tortilla chips
2 cups shredded cheddar cheese
1 cup black beans
1 ripe tomato, diced
1 bunch green onions, sliced
Sour cream for topping
1. Preheat oven to 350 F.
2. Line a baking sheet with parchment paper and place the tortilla chips across it. Spoon the beans over the chips, followed by the Turkey Taco Meat. Sprinkle cheese, then tomatoes and green onions over the chips.
3. Bake until the cheese is melted, about 15 minutes 4. Remove from the oven, let it cool down for a few minutes, and enjoy!