12 September, 2015
Turkey Taco Bowls
[blue_heading] Turkey Taco Bowls $1.59 per taco bowl [/blue_heading]
Summer has come to an end, but a person wouldn’t believe it since it’s been in the upper 80’s here in the Midwest lately. It looks to cool off by next week so expect to see more hearty/warming sort of meals to start appearing.
Before I let the summer season slip away from my firm grip, I wanted to share my recipe for a homemade version of a taco bowl. This is easy enough to turn into a taco salad and using a slow cooker to cook the ground turkey ahead of time will be easier for a lot of folks, so give it a shot.
I left out some of the staples of a taco bowl on purpose but go ahead and add sour cream, lettuce/spinach, or beans to this.
Enjoy my lean & tasty, Turkey Taco Bowls.
- 4 flour tortillas $0.12
- 1 lbs Ground Turkey $4.99
- 1 tsp Oil $0.04
- 1 cup shredded cheese $0.60
- 1 cup Salsa $0.35
- 1/2 small onion(chopped) $0.16
- 1 tsp garlic powder $0.03
- 2 tsp Ground Cumin $0.06
- 1 tsp salt & pepper $0.02
- 1 can black beans(cooked) $0.67
- 1/2 cup sour cream $0.89
- 2 cups shredded lettuce $0.30
- Pre-heat the oven to 375°. Place softened tortillas on a upside down cupcake tin. Bake in the oven for 13-14 minutes. Sauté the chopped onion in an oiled pan set to medium-high heat until onion is clear in color. Cook the ground turkey and add the garlic, cumin, and S&P; set aside. *If using black beans add them into the turkey when it's almost finished cooking.
- When the tortillas are slightly browned that mean they are done. Let them cool on a wire rack or on the counter for a couple of minutes. *If you start to see a bubble pop up while in the oven just take a fork and poke a small hole to deflate them.
- Now layer the toppings in the taco bowls (Bottom to top). First, ground turkey Shredded cheese Salsa Shredded cheese again
- Of course adding hot sauce is a great thing to do.
