Skip the taco seasoning packet. My simply seasoned ground turkey taco meat uses seven pantry spices and a splash of green enchilada sauce, and it’s on the table in 20 minutes. It’s juicy and full of flavor, and readers keep telling me you’d never guess it’s turkey.
Each serving is 165 calories with 28 grams of protein, and one pound and a half makes 5 servings. I make a batch for taco night, then use the leftovers in salads and bowls all week.
A Quick Look At The Recipe
- Recipe Name: Simply Seasoned Ground Turkey Taco Meat
- Ready In: 20 minutes
- Serves: 5 servings
- Calories: 165 cal
- Protein: 28g
- Fat: 5.9g
- Carbs: 1.3g
- Why You'll Love It: Get your taste buds ready for this simple and quick ground turkey tacos! You won't believe how easy it is to make your own taco meat!
Before You Start Cooking
- Start with 1 teaspoon of salt. The enchilada sauce adds salt too, so taste at the end before you add more.
- Let the turkey brown first. Spread it in the hot pan and leave it alone for a couple of minutes before breaking it up. Ground turkey is lean, and that bit of color keeps it from tasting flat.
- Use a heavy pan. My enamel cast iron is my go-to here because it holds the heat and browns the meat evenly.
- Add a splash of liquid if it looks dry. Water works, and one reader adds a little chicken broth for a saucier texture.
Important Ingredients and Substitutions
- Ground turkey: I use the 93/7 organic Fulton Farms packs from Costco, and the macros reflect that. A more typical 93/7 ground turkey adds about 4 grams of fat and drops protein by about 2.5 grams per serving.
- Green enchilada sauce: Any brand works. It adds moisture and a little tang. Water works in a pinch.
- Paprika: Regular paprika keeps it mild. Smoked paprika gives it a smoky flavor if you like that.
Want more veggies in your taco night? My mushroom turkey taco meat mixes chopped mushrooms right in.
How to Make Ground Turkey Taco Meat
- Heat the pan. Heat a heavy-bottomed pan over medium-high heat and add a mist of olive oil spray.
- Brown the turkey. Add the turkey, break it into a few big pieces, and let it sit for a couple of minutes to get some color. Then keep breaking it apart.
- Season. Add the spices and enchilada sauce and stir well. Cook and crumble for a few more minutes until the turkey is cooked through. Taste, and add salt only if it needs it.
Frequently Asked Questions
Is this taco meat spicy?
Not really. The chili powder gives it flavor more than heat, and regular paprika keeps it mild. Add hot sauce or jalapeños at the table if you want a kick.
Can I make it ahead?
Yes. It keeps in the fridge for 4 days and reheats in a skillet with a splash of water. It also freezes well for up to 3 months.
Can I use ground beef instead?
Yes. Use lean ground beef the same way. The macros will change, so log it with the beef you use.
What to Serve with Turkey Tacos
Corn tortillas, avocado and cilantro are all you really need. For a bigger spread, I wrote a whole post on what to serve with turkey tacos, with sauces and sides. This taco meat is also my shortcut for taco spaghetti squash boats and a big taco salad.
If you like having a protein prepped and dinner planned, my meal plans do the planning and the macros for you every week.
Never Miss a Recipe! Sign Up for My Emails!
If you enjoy having macro-friendly recipes that are delicious and easy to track, then make sure to sign up for my email list!
I post what we’re eating most days on Instagram, come say hi!
Simply Seasoned Ground Turkey Taco Meat
Ingredients
- 1.5 lb 93/7 organic Fulton Farms ground turkey one pack from Costco (671g)
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 Tbsp oregano
- 1 tsp kosher salt more to taste
- 1 tsp paprika
- ½ tsp pepper
- 3 Tbsp green enchilada sauce 45g
Instructions
- Heat a heavy-bottomed pan over medium-high heat. Add a mist of 100% olive oil spray and let it heat up for a few seconds.
- Add the ground turkey, breaking it apart into pieces. Let it sit for a couple of minutes to get some color, then continue to break apart.
- Add all of your seasonings and enchilada sauce (or water) and combine well. Cook and crumble for a few more minutes until the ground turkey is cooked through.
- Use this ground turkey taco meat in tacos, bowls, salads, and more! I love it as an easy prepped protein to throw in my salads all week!
Notes
- If you use a more traditional 93/7 ground turkey, they’re usually going to be about 8 fat/4 oz. This will change the macros per serving of cooked taco meat by +4 fat, – 2.5 protein.
Nutrition
Tried this recipe?
Tag @LillieEatsAndTells on Instagram with #LillieEatsandTells! We’d love to see your creations!
Which type of paparika did you use smokey? Spicy? Regular kind? Hungarian?
Don’t want this to be spicy.
Karen
I wish I would have read the comments before I made this. If you make this, omit the salt!!! We ended up having to throw this out bc it was SO salty.
I’m so so sorry! I wish I could say it was a typo. I’ve learned I like things saltier than most, so I need to keep that in mind! Just edited the recipe to say 1 tsp. Should have done that a while ago now that I’m seeing these comments. So sorry Lauren!
I love Lillie’s recipes and the fact that they are on My Fitness Pal. However, I made this recipe and it was VERY salty. It calls for 1 TBSP of salt. I think it must be a typo. I’m not sure if you even need salt with all of the other spices.
I LOVE this recipe- it’s the perfect taco meat. You’d never guess it’s Turkey! I do wonder should the salt be one teaspoon instead of a tablespoon?
Any green enchilada sauce ?
Loved it! Even my super picky husband loved it after raising an eyebrow to turkey tacos. Only thing I changed was added some chicken broth just to change the consistency a little. 🤤