Reasons why you should make this right now: you are trying to be the awesomest person in your house; you were just sitting around thinking… I want my taste buds to freak out; you want to eat a healthy dinner that tastes like the opposite of a salad with chicken. Just make this people. Jeez.
Let’s start by making our taco seasoning.
1 TB Chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tsp cumin
1/2 tsp paprika
1/4 tsp red pepper flake
1 tsp kosher salt
1 tsp black pepper
Put that in a bowl and mix it around so it looks like this:
Now for the cooking part. Start by sauteing some chopped onions in olive oil over medium heat. Add 1/2 tsp of salt and 1/2 tsp of pepper to the onions.
Once the onions have softened and become translucent, add 1 lb of ground turkey. Use a wooden spoon to break the turkey apart. Once the turkey starts to brown, it will release a lot of liquid, when this happens, add the taco seasoning.
Mix this all together so the turkey is coated in the seasoning. All of the liquid and seasonings will absorb into the turkey and it will taste deliciousssssss.
Let the turkey and seasonings cook for a few minutes and then add 1 8 oz can of tomato sauce.
Mix everything together.
As the turkey is cooking, tightly tie the stalks of a bunch of cilantro together with butcher’s twine and then cut the stems from the leaves.
Once the turkey has cooked through, add the can of black beans that have been lightly drained. Then, nestle the cilantro into the turkey mixture. Lastly, add 3 TB of the ORIGINAL Franks Red Hot Sauce. (The original has all good ingredients, unlike the buffalo or other flavors).
Mix the beans, cilantro bundle and Franks Red Hot Sauce into the turkey, being careful not to break the bundle apart.
Cover, and lower the heat to medium low. Allow the beans and turkey to cook for about ten minutes. TASTE the turkey mixture after it cooks to see if it needs any additional seasonings.
Cook about 1/2 cup of quinoa according to package directions.
In a bowl, layer the quinoa and then spoon the turkey mixture over the top and sprinkle some freshly grated cheddar cheese.
Top with any of your favorite taco toppings. I used fresh arugula and spinach, avocado, chopped cilantro, salsa, and a dollop of greek yogurt (or sour cream).
Get some before it disappears!
- 2 TB olive oil
- 1 pound turkey
- One cup white onion, chopped
- 1 batch taco seasoning (see below)
- 1 15 oz can black beans, lightly drained
- 1 oz can tomato sauce
- 1 bunch of cilantro
- 3 TB original Frank's red hot sauce.
- 1/2 cup quinoa or rice cooked according to package directions
- Greens, (arugula, spinach) avocado, shredded cheese, sour cream, salsa for toppings.
- 1 TB Chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp red pepper flake
- 1 tsp kosher salt
- 1 tsp black pepper
- On medium heat, Sauté the onion in a little bit of olive oil until softened. Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the onions.
- Add the 1 pound of ground turkey and break up into small pieces.
- When the turkey begins to release juices, add the batch of taco seasoning to the turkey and mix together.
- Add the tomato sauce and mix until the turkey is coated.
- As the turkey is cooking, tie the stems of the cilantro together with butchers twine and chop them from the leaves.
- When the turkey is cooked through, nuzzle the bunch of cilantro stems in the turkey.
- Add black beans and hot sauce and stir into turkey, being careful not to break up the bundle of cilantro stems.
- Turn heat down to medium low and then Cover and let simmer for 10 minutes. Taste the meat to make sure the seasonings are good.
- In a bowl spoon quinoa (or rice), then a helping of turkey and beans. Sprinkle cheese over the so it melts.
- Add greens, avocado, chopped cilantro, sour cream and any other desired toppings.
- Tie the cilantro stems with at the bottom and top with two different pieces of butcher's twine to ensure that the bundle doesn't fall apart.