Taco Love
Never a Disappointment! Created this as a working & going to school "Newlywed". I just put together spices I had available in the pantry. My hubby told me to never change them, kids love them and friends put in requests for them! This recipe is also a great filler for Enchiladas, Flautas/Taquitos, Burrito, Breakfast Burrito, Omelet, Frittata, and/or on Nachos.
Never a Disappointment! Created this as a working & going to school "Newlywed". I just put together spices I had available in the pantry. My hubby told me to never change them, kids love them and friends put in requests for them! This recipe is also a great filler for Enchiladas, Flautas/Taquitos, Burrito, Breakfast Burrito, Omelet, Frittata, and/or on Nachos.
- olive oil
- 1/2 cup water
- 1/2 tablespoon dried cilantro
- 1-2 lbs. ground turkey brown & break apart
- 1/2 red, white or yellow onion chop & saute'
- 1 tablespoon garlic minced w/ a little sea salt
- 2 tablespoon mexican seasoning
- 1/2 tablespoon morton seasoning or ground pepper
- 4 oz can chopped olives
- taco shells or corn tortilla's
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (12g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Heat oven to 350 degrees to heat up Taco Shells &/or Tortilla's.
- Coat bottom of skillet with Olive Oil & Heat on Medium on the Stove. Add Onions to sauté and garlic. Then add Ground Turkey to brown.
- When meat is browned, Stir in Spices, Olives and water (add more water as needed). Simmer on med-lo for about 5 minutes. Stir before serving.
- Heat Shells & or Tortilla's.
- Serve with favorite toppings!
- 5-6 spoon scoops of mayonnaise. Stir to soften. Add ketchup to taste, Morton Seasoning, Dried Cilantro & dash of Tabasco Sauce or your favorite hot sauce. Mix together. (Use more mayo for more people)
- THIS TOPPING IS ALSO A DELICIOUS FOR MY "BUENO BURGER" Please look it up and try it as well!
Undercooking the onions before adding the meat ruins the flavor profile of the entire dish. Raw or crunchy pieces ruin the smooth texture required inside a crisp shell. Chop the red, white, or yellow onions uniformly and sauté them in olive oil over medium heat until they are translucent and soft. Mince the garlic with a pinch of sea salt to break down the cell walls before tossing it into the pan. This releases the aromatic oils immediately without burning the alliums. Once the onions and garlic are fragrant, add the ground turkey and break it apart thoroughly with a wooden spoon to ensure even browning across every surface.
Simmering and Storage Mechanics
Adding water alongside the Mexican seasoning, dried cilantro, pepper, and chopped olives creates a braising liquid that rehydrates the lean protein. Simmer the mixture on medium-low heat for five minutes to evaporate excess moisture while concentrating the spices. If the pan dries out too quickly, incorporate an extra splash of water. This cooked mixture freezes exceptionally well in airtight containers for up to three months. Thaw frozen portions overnight in the refrigerator before reheating them gently in a skillet over low heat. A heavy-bottomed cast iron skillet works best for this process, but any standard sauté pan will suffice if heated gradually to prevent sticking.
- Dry filling requires an additional tablespoon of water during the simmer phase to prevent scorching.
- Crisp cold taco shells in a preheated 350-degree oven for five minutes to restore structural integrity.
- Stir the mayonnaise-based bonus topping vigorously to integrate the ketchup, cilantro, and hot sauce smoothly.
