Tag Archives: taco

Baja Style Turkey Tacos



1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons honey
1/4 teaspoon cayenne pepper
1 cup shredded purple cabbage
1/2 cup shredded jicama

Turkey Filling:

1 (20-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
1 (1.35-ounce) package fajita seasoning
1 cup low-sodium chicken broth
1 teaspoon freshly ground black pepper
1/4 cup brown sugar
2 bay leaves
12 whole wheat tortilla, warmed
2 jalapeños, diced
sour cream, if desired
lime wedges, if desired
salsa, if desired


To make slaw, in large bowl, combine vinegar, olive oil, honey, cayenne pepper, cabbage and jicama. Cover and chill 3 to 4 hours, if time permits.

To make the turkey filling, in large skillet, cook the turkey as specified on the package. Always cook to well-done, 165F. as measured by a meat thermometer. Add fajita seasoning, broth, pepper, sugar and bay leaves. Bring to boil. Reduce heat to medium-low, simmer until all liquid is evaporated. Remove bay leaves.

Fill each tortilla with turkey mixture. Top with slaw, jalapeños and sour cream, if desired. Serve with lime wedges and salsa, if desired.


Baked Buffalo Chicken Taquitos


8 oz low fat cream cheese
1/8 cup buffalo sauce
2 cups cooked and shredded chicken
12 small flour tortillas (low carb)


Fat free Ranch Dressing


Preheat oven to 425 degrees F.

Mix cream cheese and buffalo sauce until well combined.

Stir in chicken until well combined.

Place 2-3 Tablespoons of mixture spread into a thin line onto center of flour tortilla.

Place on lightly greased cookie sheet and repeat for remaining taquitos.

Once taquitos are arranged on cookie sheet, lightly spray the tops with cooking spray.

Bake at 425 degrees F for 15-20 minutes or until taquitos are golden brown.

Author’s Notes

I sprayed the tortillas with cooking spray and baked in a 375 degree oven. Then I turned the oven on to broil to brown them a bit. Also left out blue cheese dressing in the taquitos and used reduced fat ranch for dipping.
Use a low carb tortilla for these.

Oven Baked Chimichangas

Yields: 4 servings


1 pound Ground Turkey ( Or Chicken)
1 package Taco Seasoning (1.25 Oz)
1 cup Water
1 teaspoon Ground Cumin
2 teaspoons Chopped Fresh Oregano
2 Tablespoons Chopped Fresh Cilantro
1 can Fire-roasted Green Chiles (7 Oz.)
1/2 cup Diced Fresh Tomatoes
2 Chopped Green Onions
1/2 cup Low Fat Sour Cream
1/2 cup Shredded Cheddar Cheese
4 Tablespoons Melted Butter
4 Large Flour Tortillas (Burrito Sized)
1/2 cup Shredded Cheddar Cheese (to Melt On Top)
Garnish: Tomatoes, Lettuce, Cheese, Guacamole, Salsa, Sour Cream


Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over med – low heat cook until liquid has reduced 2/3.

Preheat oven to 450 degrees.

Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup Cheddar cheese.

Lay tortillas on wax paper and brush both sides with the melted butter. Spoon 1/4 of filling into center of tortilla and fold like and envelope. (use a slotted spoon to get rid of any excess liquid)

Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 -25 minutes or until golden and crisp (Mine only took 15 minutes so keep an eye on them or they’ll burn!).

Sprinkle with cheese and return to oven to melt.

Serve with the garnishes.

Slow Cooker Tex-Mex Chipotle Sloppy Joes


1 1/2 pounds uncooked ground chicken or turkey
1 1/2 pounds ground pork
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 1/2 cups chopped green sweet peppers (2 medium)
1 1/2 cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Vegetable oil

Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)


In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper, chili powder, coriander, and garlic salt.

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.

To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.

Taco Stuffed Avocados aka “Avo-Tacos”


3 medium ripe avocados
Juice of 2 fresh limes
1 lb. ground meat of choice
1/2 of a yellow onion, diced

Homemade taco seasoning:

1/2 Tbsp chili powder
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp crushed red pepper flakes
1/8 tsp dried oregano
1/4 tsp paprika
1 tsp cumin powder
1/2 tsp sea salt
1/2 tsp black pepper

Combine spices well, you will only use about half of this mix per pound of meat, or to taste

Fresh taco toppings of choice:
diced tomatoes
fresh pico
a touch of natural cheese (optional)


Halve avocados, brush with fresh lime juice, sprinkle with sea salt if desired.

Brown meat with the onion in a skillet over medium heat.

Once cooked through, drain well.

Add homemade taco seasoning (add a sprinkle at a time, and taste test until it’s right) and 1 Tbsp hot water.

Simmer for 1-2 minutes until flavors combine.

Scoop hot meat into avocados.

Allow each person to top their Avo-Taco as they wish.

Chicken Taco Casserole


1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (can used 98% fat free)
1 1/2 cups sour cream (can use light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese


Preheat oven to 350 degrees. Lightly grease a 9×13-inch pan.

In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.

Crush chips and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the chips. Top with 1 cup of cheese. Repeat layers.

Bake for 30 minutes, until bubbly and cheese is starting to brown, or cook in the deep covered baker in the microwave 10-15 minutes.

Taco Casserole 2


4 cups shredded cooked boneless, skinless chicken breast
2 cans Condensed Cream of Chicken Soup
1 cup light sour cream
1 can (10 ounces) diced tomatoes with green chilies, undrained
1 can (about 15 ounces) black beans, rinsed and drained
1 envelope (about 1 ounce) taco seasoning mix
15 ounces tortilla chips, crushed (about 5 cups crushed)
2 cups shredded Cheddar cheese(about 8 ounces)
1 small tomato, chopped
1 green onion, sliced (about 2 tablespoons)
1 tablespoon chopped cilantro(optional)


Set the oven to 350°F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.

Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.

Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.

Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted.

Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.