So much better than a seasoning packet
Most of us realize that too much salt/sodium in our diets is bad. And some of us even know that it is not just the salt we sprinkle on our food that harms us. Sodium lurks and hides in our pantries and in so many of our favorite foods.
I decided after being shocked by the nutrition label, that I was no longer “OK” with the amount of sodium in my taco seasoning packets. And though some companies now offer lower-sodium options, I have found that making my own seasoning is easy, better for my family and we prefer the taste.
Other healthy changes to our tacos include using ground turkey instead of beef, and we have been known in our “low-carb” moments to go shell-less and eat our taco meat in a lettuce wrap. This “taco meat” goes great in tacos, burritos, taco salads and in nachos. My son, Joe, just puts the meat in a bowl and eats it with a spoon.
Ingredients List
Spray oil
20 oz package 93/7 ground turkey
1 (15 oz) can tomato sauce
1 TBsp ground chili pepper (my spoon is always “heaping”)
1 tsp ground cumin (again, my spoon is always “heaping”)
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Freshly ground salt to taste (I use just a few turns of my salt grinder)
Freshly ground black pepper to taste (I use 5 or 6 turns of my pepper grinder)
Method
In a large, lightly-oiled skillet over medium heat, brown the ground turkey until no longer pink. Reduce the heat to low and pour approximately 2/3 of the can of tomato sauce over meat. Add in all spices. Stir to thoroughly coat meat mixture. If not all meat is visibly coated then add a little more tomato sauce. I never use the whole can to keep the meat mixture from being too drippy in the tacos. Allow the meat mixture to simmer for five minutes to let spices combine. Turn off the heat, allow meat to cool slightly and serve and dress according to your dinner plans.
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