Mexican Taco Meat – Fixate Recipe Review

Mexican Taco Meat – Fixate Recipe Review

Mexican Taco Meat – It’s a  filling not just for tacos but can be used in burritos, wraps, salads, casseroles, soups, etc. and so simple to make. Can I get a busy mom high five! 

Mexican Taco Meat – Fixate Recipe Review

Do you struggle with your portion control and healthy eating? Do you know what your portions should actually be in order to maintain a healthy lifestyle? Whether you’ve done the 21 Day Fix workouts or not, you could definitely benefit from the 21 Day Fix eating program which uses color-coded containers and the companion recipe book, Fixate. Check out my review of Mexican Taco Meat!

Fixate Recipe For Mexican Taco Meat

Raise your hand if you LOVE Mexican food!!!! ???

I have two hands up ?? because we have Mexican food at least two times a week at our house. It’s one of our favorite foods!!! We had this recipe for Mexican Taco Meat the other night and it’s such a versatile recipe filling not just for tacos but burritos, wraps, salads, casseroles, soups, etc. and so simple to make. Can I get a busy mom high five! ✋

Fixate Cookbook

This recipe comes from the Fixate cookbook. I highly recommend the cookbook and have shared a few other recipes from it right here on the blog! I purchased the cookbook for $19.95. 

21 Day Fix Portion Containers With Fixate Cookbook

Mexican Taco Meat

Ingredients:

  • 1 tsp. olive oil
  • 1 medium onion, chopped
  • 2 medium jalapeno peppers, seeded, finely chopped
  • 2 cloves garlic, chopped
  • 1 lb. raw ground 93% lean turkey breast
  • 1 tsp. ground chipotle chili powder (or 1 1/2 tsp. chili powder)
  • 1 tsp. dried Mexican oregano leaves
  • dash sea salt (or Himalayan salt)
  • 1 1/2 cups Grandma’s Tomato Sauce
  • 3 Tbsp. all-natural tomato paste, no salt added

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Add onion and jalapenos; cook, stirring frequently, for 4 to 5 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, stirring frequently to break up the turkey, for 8 to 10 minutes, or until turkey is no longer pink.
  5. Season with chili powder, oregano and salt.
  6. Add onion mixture , Grandma’s Tomato Sauce, and tomato paste. Mix well. Reduce heat to medium-low; gently boil, stirring frequently, for 8 to 10 minutes, or until most liquid evaporates.

Fixate Mexican Taco Meat

 

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