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Mexican Taco Meat

  • Author: Lawfully Lean


Out of the taco seasoning from the jar?  Ditch it and make this. The flavor is a million times better!  I did mine in lettuce cups and the hubs and kids did theirs on nachos.  


  • 1 tsp EVOO 
  • 1 jalapeño diced (up to you how much to use)
  • 1 medium yellow onion, chopped
  • 1 lb ground turkey
  •  1 14.5 oz can diced tomatoes (I like Hunt’s Fire Roasted)
  • 1 tsp smoked paprika (more to taste)
  • 1 tsp chili powder (not the spicy kind)
  • 1 TBS oregano
  • Himalayan pink sea salt to taste
  • Lettuce Wraps (Optional)
    • Lettuce Leaves
    • Avocado Slices
    • Chopped Fresh Cilantro 
    • Jalapeno Slices
    • Cholula Hot Sauce


  1. Taste your jalapeño and see how spicy it is.  (Be careful).  Decide how much you want to put in your taco meat.  My jalapeño was hot so I diced it finely and did less than a quarter.  I saved the extra semi-rings to put on my lettuce cups, but not torture my family with too much heat.  
  2. Heat pan over medium heat. Add a swirl of EVOO and add in onion and jalapeño you decided to use.  Sautee until onions start to become translucent and fragrant. 
  3. Add in ground turkey. Break up meat. (I love to use my Pampered Chef ground meat chopper).  
  4. I do a little sprinkle of chili powder and salt while it is cooking.  
  5. Once meat is cooked, if you have extra fat/liquid, remove it.  (With turkey, it should be low/non-existent).  I remove it by blotting with a paper towel.  
  6. Add in can of diced tomatoes, smoked paprika, oregano. Stir.  Let simmer 5 minutes so the tomatoes get warm and the liquid evaporates.  
  7. Taste. If you want it smokier, add in more smoked paprika. You may also want to salt to taste.  
  8. I served mine in lettuce wraps, topped with avocado, cilantro, jalapeño, and Cholula Hot Sauce!  Kiddos and hubs used theirs on nachos.  Everyone was happy.   


  • Serving Size: 1 cup