Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink. Stir in salsa and spices; heat through. Serve immediately, or cool before placing in a freezer container.
To serve, fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, cheese, sour cream and optional ingredients if desired. Cover and freeze for up to 3 months.
To use frozen taco meat- Thaw in the refrigerator; place in a saucepan and heat through. Serve as directed.
Originally Submitted
7/21/2012
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