ground turkey taco meat

Andy made this turkey taco meat last week (above – the two pics on the right) and several times last fall.  It’s versatile and easy and oh so good.  I made it last week for me and Rob – and it was good!  I had it in iceberg lettuce and a salad the next day. 

 The taco meat also tastes great on top of rice, in a taco salad bowl, as a topping on baked potato, as well as for tacos.  Any which way you can add guacamole, salsa, chopped cucumbers, chopped pineapple, red peppers, sour cream or greek yogurt…and more!  

He and I often add veggies to the dish – we might cook them separately and double the spices and liquid – mushrooms are great in there – or a bunch of frozen peas at the end.  Andy is partial to carrots as you can see.

This recipe calls for 2 pounds of meat but Andy usually doubles it while at school so he has a ton of leftovers.  When everyone was home I made 5 pounds.  It lasted 2.5 days!  Oh, and you can sub ground chicken or beef.  

Enjoy – 

Serves: a lot

Prep time: 10 m

Cook time: when it's done! But about 20 m



  • 4 tablespoons chili powder
  • 2 tablespoon ground cumin
  • 4 teaspoons paprika
  • 4 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (more or less depending on your taste)


  • 2 pounds ground turkey meat
  • 1 1/2 cups water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • serve with chopped cucumbers, guacamole, salsa, greek yogurt (or sour cream) and chopped pineapple for some excitement.  


Mix all the spices together and set aside.

  • Cook the meat in a large skillet – use a little oil (2 teaspoons) if you are using a stainless pan. No oil necessary if you are using a non stick pan.
  • Cook turkey in a large skillet over medium heat – stirring to break up clumps. When the turkey is cooked (no more pink spots), stir in the spice mix and water. Reduce the heat and simmer stirring here and there until most of the liquid has been absorbed – maybe 10 minutes.
  • Stir in cider vinegar and brown sugar – simmer to let the flavors merge –
    If using beef then you may want to strain the beef of fat before you add the spices.
  • serve with guacamole