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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 328.7
  • Total Fat: 11.2 g
  • Cholesterol: 40.0 mg
  • Sodium: 633.6 mg
  • Total Carbs: 41.9 g
  • Dietary Fiber: 9.1 g
  • Protein: 19.6 g

View full nutritional breakdown of Bean-corn-turkey tacos calories by ingredient
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Bean-corn-turkey tacos

Submitted by: SARAJ11

Introduction

Adapted (with a lot of changes) from a Rachael Ray Mexican Lasagna recipe that came on the label of a stainless pan. The sauce was good on its own. Essentially, the original recipe was to layer the sauce with tortillas and shredded cheddar or jack cheese, topping with a tortilla and cheese layer, and baking at 425. Great idea, but details didn't work out exactly. If you try the "lasagna," use a 9" round cake pan, make sure the tortillas are small ones (8" or even smaller), or cut them down to fit easily in the pan, and do as many layers as reasonably fit. I'm not even including any assembly details from the actual recipe, since the suggested proportions didn't work at all. I mostly liked the sauce as "tacos" in a whole wheat tortilla for a quick easy lunch/dinner. Other than that, I used ground turkey instead of chicken (and less of it), added a bit more onion, used a mild homemade sofrito salsa (Mark Bittman, added a little extra since that's what I had), and a few fresh jalapenos. Refrigerates and reheats well, tastes fine cold too, but better warmed. Would probably also be good over salad greens. Adapted (with a lot of changes) from a Rachael Ray Mexican Lasagna recipe that came on the label of a stainless pan. The sauce was good on its own. Essentially, the original recipe was to layer the sauce with tortillas and shredded cheddar or jack cheese, topping with a tortilla and cheese layer, and baking at 425. Great idea, but details didn't work out exactly. If you try the "lasagna," use a 9" round cake pan, make sure the tortillas are small ones (8" or even smaller), or cut them down to fit easily in the pan, and do as many layers as reasonably fit. I'm not even including any assembly details from the actual recipe, since the suggested proportions didn't work at all. I mostly liked the sauce as "tacos" in a whole wheat tortilla for a quick easy lunch/dinner. Other than that, I used ground turkey instead of chicken (and less of it), added a bit more onion, used a mild homemade sofrito salsa (Mark Bittman, added a little extra since that's what I had), and a few fresh jalapenos. Refrigerates and reheats well, tastes fine cold too, but better warmed. Would probably also be good over salad greens.
Number of Servings: 8

Ingredients

    2 tbsp olive oil
    1 lb ground turkey (or chicken or even tofu or perhaps some textured vegetable protein, though that would take some tweaking of liquid contents)
    1 red onion
    2 tbsp chili powder
    2 tsp ground cumin
    2 tsp hot sauce
    2 jalapeno peppers, minced
    1 15 oz can of tomatoes (or 15 oz packed in a a BPA-free way if you share my concerns about can liners)
    1-2 cups salsa/taco sauce (I'd say mild-medium if you're adding jalapeno, med-hot if you skip)
    1 15 oz can of black beans, drained and rinsed
    1 cup frozen corn kernels
    6 whole wheat tortillas
    salt and pepper to taste

Tips

Can very easily be made vegetarian, vegan, or low carb, or made with lean ground beef. Gluten-free totillas should make it gluten-free.
Very kid-friendly, easy to throw together.
Serve with or without cheese and other fixings, could also top with sour cream or plain yogurt, but it's tasty and filling on its own.
Also try skipping the tortillas and serving over romaine lettuce.
Try layering into "lasagna" and baking at 425 (very approx 10-15 minutes depending on type of pan, how many layers, etc.) as described above.


Directions

Heat oil in large skillet, add ground turkey, onion, chili powder, cumin, hot sauce, and salt/pepper to taste. Brown meat (approx 5 minutes), then add tomatoes, salsa, black beans, corn and cook until heated through (a few more minutes).

Serving Size: makes 8 soft tacos






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