Throughout summer and early fall, we have taco bar at our house a few times a month. Everyone loves it because the ingredients are put out, and we all get to pick and choose our toppings. In the end, everyone is happy. It’s great for a Friday night dinner when it’s too much to prepare an elaborate spread. From a seasonal perspective, I think this may be one of the last taco bars of the year, because tomato, corn and pepper seasons are coming to a close. Besides being delicious, I love this dish for the main reason that every color of the nutritional rainbow is represented – so it’s a home run. You can make these tacos with chicken, ground beef, ground buffalo or ground turkey. If you don’t want meat as your filler, you can always make this a vegetarian meal with some rice and beans on the side.
For the meat:
1 one pound package organic white meat ground turkey
1/2 white onion, minced
1 tsp dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1 teaspoon black pepper
For the (optional) toppings:
1 red pepper
1 orange pepper
1 green pepper
2 cloves garlic, minced
2 tblsp extra virgin olive oil
salt & pepper
1 14 oz can Amy’s Traditional Refried Beans
1 tomato, diced or gluten free salsa of your choice
1 jalapeno, chopped finely
2 avocados, cubed
rice (Spanish or cilantro lime)
corn (cut from the cob)
- Preheat oven to 325 degrees.
- While oven is heating, slice the 3 peppers into strips. Toss in a baking dish or shallow pan with olive oil, garlic and salt & pepper. Bake in the oven for 45 minutes.
- While the peppers are roasting, measure out spices and set aside in a glass bowl. Set a skillet over medium heat and add the spice mixture. Cook for about 3-5 minutes until the spices become fragrant. This is called “blooming” the spices. Remove spices from the skillet and set aside in a glass bowl.
- Heat 2 tblsp olive oil in the skillet and add the onion. Saute for about 8 minutes. Add the meat. Stir occasionally to ensure all the pieces are broken up.
- After about 5 minutes, sprinkle the spice mixture over the meat/onion mixture. Saute for another 5 minutes.
- While the meat is simmering, prepare the toppings of your choice into small to medium size bowls in a “buffet style” set-up.