Chunky Italian Turkey Taco Filling

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READY IN: 45mins
Recipe by yogiclarebear

Felt like Mexican, but not I came up with this! Servings are hearty. Serve in taco shells or tortillas with mozzarella, parmesan, and ricotta cheeses, olives, and more fresh veggies! I use extra lean turkey to keep the fat lower. Be sure to use a large skillet, or even a stock pot, as this makes a lot.

Ingredients Nutrition


  1. In a bowl, mix diced tomatoes and Italian dressing mix. Set aside.
  2. In a large non-stick skillet heat 1/2 tsp of oil over medium heat. Add ground turkey, Italian seasoning, salt and pepper to taste, and cook through until no longer pink. Remove to a bowl.
  3. Heat remaining oil over medium-high heat. Add garlic, onions, and peppers. Cook about 5 minutes.
  4. Add zucchini and mushrooms. Cook for about 7 minutes, until zucchini is softened.
  5. Stir in ground turkey, and then tomato mixture and broth. Mix well. Bring to a boil, reduce heat, and simmer about 7 minutes.

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