Mexican Taco Meat


1 tsp. olive oil

¾ cup chopped onion (approx. 1 medium)

1 medium jalapeño pepper, seeds and veins removed, finely chopped

2 cloves garlic, chopped

1 lb. raw ground 93% lean turkey breast

1 cup all-natural tomato sauce, no salt or sugar added

1 canned chipotle chili pepper in adobo sauce, chopped

1 Tbsp. adobo sauce (sauce from the canned chipotle chili pepper in adobo sauce)

1 tsp. chili powder

1 tsp. dried Mexican oregano leaves

½ tsp. sea salt (or Himalayan salt)


1. Heat oil in large skillet over medium-high heat. 2. Add onion and jalapeño; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. 3. Add garlic; cook, stirring frequently, for 1 minute. Transfer onion mixture to a medium bowl. Set aside. 4. Add turkey to the same skillet; cook over medium heat until lightly seared, stirring frequently to break up turkey, for 6 to 8 minutes, or until turkey is no longer pink. 5. Add onion mixture, tomato sauce, chipotle chili, and adobo sauce. Season with chili powder, oregano, and salt. Mix well. Reduce heat to mediumlow; gently boil, stirring frequently, for 5 to 8 minutes, or until most liquid evaporates.


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