TEX-MEX TURKEY TACOS

Tex-Mex Turkey Tacos image

I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. -Jodi Fleury of West Gardiner, Maine

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 15

Previous Next

Ingredients

1 pound lean ground turkey
2 medium green peppers, chopped
1 medium sweet red pepper, chopped
1 medium onion, chopped
2 medium carrots, halved lengthwise and sliced
2 garlic cloves, minced
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa
2 tablespoons chili powder
1 tablespoon ground cumin
24 taco shells
3 cups shredded lettuce
1-1/2 cups diced fresh tomatoes
1/2 cup minced fresh cilantro

Steps:

In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

Nutrition Facts : Calories 297 calories, Fat 11g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 634mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 9g fiber), Protein 14g protein. Diabetic Exchanges