Taco Recipes!

Looking for easy healthy taco recipes? Give this delicious veggie packed recipe a try!

For this quick and easy recipe I used a Frontera Texas Original Taco Skillet Sauce! I recently discovered this brand of sauces at my local grocery store and was surprised to discover that the ingredients were pretty basic (make sure to review the label to check for your specific allergens).

Turkey Taco Recipes, Easy Healthy Recipes!

I have noticed a few of the different flavors may contain some food allergens such as dairy in the enchilada sauce, so you may want to contact the company to check their manufacturing processing depending on your severity of food allergies and double check for any risk of cross contamination!

Another great thing about this recipe is that it is packed with lots of delicious vegetables and quinoa, making this a nutritious and filling meal!

Taco Recipes Ingredients:

  • 1 Cup Quinoa (cook per package directions)
  • 1.25 LBS Lean Ground Turkey
  • 1/2 Yellow Onion
  • 2 Cloves Garlic
  • 6 Roma Tomatoes
  • 1 Red Bell pepper
  • 1 Green Bell Pepper
  • 1 Cup Mushrooms
  • 1 Cup Diced Parsley
  • 1 Pack Taco Skillet Sauce (Frontera Brand or Brand of your choice)
  • 1 Can Organic Black Beans (Rinsed)
  • Tortillas (optional)
  • 1 Ripe Avocado (optional)

Start by preparing the quinoa, follow your package directions to the cook quinoa (generally takes approximately 10-15 minutes). Once the quinoa is cooked, set aside and allow to cool.

In a large saute pan, begin to saute diced onion with 1/4 to 1/2 tsp olive oil (or safe oil of your choice). Allow onion to saute for 1 to 2 minutes, then add in minced garlic, saute the onion and garlic until lightly golden. Next add in lean ground turkey and stir until meat is broken apart and mixed with onion/garlic mixture.

Cover the pan with a lid and allow to cook until the turkey is browned, approx 10 mins on medium high heat, stirring occasionally.

While the turkey is cooking, dice tomatoes and bell peppers. Once turkey is browned mix in tomatoes and bell peppers, cover with a lid and allow to simmer on medium high heat for 10 minutes. 

Reduce heat to medium low and add remaining ingredients (all except tortilla and quinoa) add sauce and fill the sauce packet with water and pour into pan.  

Place cover back on pan and cook for 5 minutes until lightly boiling then reduce heat to low and simmer for 10-15 minutes. 

Eat immediately as a taco bowl over quinoa and top with sliced ripe avocado or place all ingredients into a tortilla! This dish also makes for great leftovers!

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