Lean & Spicy Taco Meat

From EatingWell: May/June 2007 — Subscribe Now!

A combination of lean ground beef and ultra-lean ground turkey breast makes a less-greasy filling. Bypass taco-seasoning packets in favor of making your own full-flavored filling.

READER'S COMMENT:

"This meat was good, nothing to exciting. I suggest adding some salt, but add to taste. Also not very spicy, so if you are expecting spice, add something to make it that way "

6 servings, about 1/2 cup each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

8 ounces 93%-lean ground beef
8 ounces 99%-lean ground turkey breast
1/2 cup chopped onion
1 10-ounce can diced tomatoes with green chiles, preferably Rotel brand (see Tip), or 1 1/4 cups petite-diced tomatoes
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile, or 1 teaspoon chili powder
1/2 teaspoon dried oregano

Try this recipe with:

The EatingWell Taco

Preparation

Place beef, turkey and onion in a large nonstick skillet over medium heat. Cook, breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Transfer to a colander to drain off fat. Wipe out the pan. Return the meat to the pan and add tomatoes, cumin, ground chipotle (or chili powder) and oregano. Cook over medium heat, stirring occasionally, until most of the liquid has evaporated, 3 to 6 minutes.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day. Reheat just before serving.

Tip: Look for Rotel brand diced tomatoes with green chiles—original or mild, depending on your spice preference—and set the heat level with either ground chipotle chile (adds smoky heat) or chili powder (adds rich chili taste without extra spice).

Nutrition

Per serving: 98 calories; 2 g fat (1 g sat, 1 g mono); 35 mg cholesterol; 3 g carbohydrates; 17 g protein; 1 g fiber; 243 mg sodium; 26 mg potassium.

Exchanges: 3 1/2 very lean meat