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  • Megan Bishop

Lean Taco Meat (from Eating Well)

This is one of the first things I learned to cook, and has been my go-to taco meat recipe since! It's quick and doesn't require a lot of ingredients, so perfect for a weeknight meal! The meat tastes great in hard or soft taco shells and also can make a great topping for a taco salad or nachos if you have leftovers and want something different.

For something quick, I like to serve it with a Southwest kit (I.e. Taylor Farms Southwest Chopped Salad). If I have time, I will make this homemade slaw that is pictured above ( The flavors in this slaw go really well with these tacos, or any other dish with Mexican flair, and it holds up great in the fridge.


  • 1 lb lean ground beef or ground turkey

  • ½ cup chopped onion (I usually just use 1 small onion)

  • 1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand

  • ½ teaspoon ground cumin

  • 1 teaspoon chili powder

  • ½ teaspoon dried oregano


Place beef or turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes.

Add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.

Serve in hard or soft taco shells, or can make a taco salad.

Optional toppings: shredded lettuce, shredded cheese, diced tomatoes, pico de gallo, salsa, chopped red onion, light sour cream OR fat free plain Greek yogurt, guacamole or avocado

Nutrition for 1/6 of recipe (with 90/10 beef): 154 Calories | 7.4g fat | 16g protein | 4.6g carbs | 1g fiber | 304 mg sodium

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