This recipe satisfies my taste for a taco and for a warm stew simultaneously. It’s a great dish for a cold day or just for a day when I want something spicy. There are a variety of ways to fix this. It can be low-carb or carbs can be raised up a notch by adding beans. Chips are optional, and that’s why I made this as a “stew” which could easily be low-carb or not if you want to add beans, chips, taco shells, or tortillas.
Here it is without the beans, red bell pepper, and with zucchini instead of yellow squash:
I use organic products as much as I can to limit the amount of GMO and pesticides in my food. You can substitute whatever you normally use.
- Organic Extra Virgin Olive Oil
- 1 onion, chopped
- 1 organic red bell pepper, chopped
- 1 lb. ground turkey
- 1 packet Bearitos Taco Seasoning (from Natural Grocers)
- 1 1/2 cups of water
- 1 teaspoon Simply Organic Smoked Paprika
- 1 organic yellow squash or zucchini (or both), chopped
- Salt & pepper
- Avocado, chopped
- Plain organic, pasture-raised yogurt or sour cream (Optional)
- Saute chopped onion in olive oil for 5-10 minutes in a large skillet
- Add red bell pepper and saute for another 5-10 minutes
- Add ground turkey and cook, breaking it apart until crumbly
- After turkey is cooked, add taco seasoning packet and 1 1/2 cups of water and mix well
- Add chopped squash and cover the skillet. Cook for 5-10 minutes until squash is barely tender
- For a creamer sauce, mix in plain yogurt or sour cream and serve
- Top with salt & pepper to taste, more smoked paprika (I like lots), and chopped avocado
I was not compensated for this post in any way. Just a yummy, healthy recipe I wanted to share!
Hope you enjoy this recipe!
Pictures and text on this post are copyrighted, 2019