Turkey and Pinto Bean Taco Boats


I found the cutest little taco boats at my local grocery store last week, I couldn’t pass them up. Last night I made ground turkey tacos and thought these would be the perfect vessel to serve them in. The taco boats actually made for a much less messy taco. These are by Old El Paso and have only 160 calories for a serving, which is two soft tortilla bowls.

I simply sauteéd a half an onion in olive oil, browned a pound of ground turkey in the same pan, added a can of pinto beans, a small can of green chiles (I bought the can of whole green chiles and diced them myself. It seems to have a bit more juice and I wanted to use the juice to season the meat mixture), and a can of diced, fire roasted tomatoes, along with garlic and couple spices, and, of course, salt and pepper.


I topped my taco boats with shredded pepper jack cheese, a dollop of sour cream and a little salsa. Together with a simple salad made with iceberg lettuce and halved cherry tomatoes, dinner was served. Simple and easy. Dinner was on the table in no time at all.


My dog, Remington was patiently watching me put dinner on the table.


  • 1 pound ground turkey
  • 1 15-1/2 ounce can pinto beans, drained
  • 1 15-1/2 ounce can diced fire roasted tomatoes
  • 1 8 ounce can green chiles, minced (reserve liquid from can)
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon cumin
  • shredded lettuce
  • shredded pepper jack cheese
  • sour cream
  • salsa


1) Heat olive oil in large skillet and sauté onion until soft and translucent, about 5 minutes.

2) Add ground turkey and kosher salt and cook until browned and crumbly.

3) Add chili powder and cumin. Stir into meat and onions and let cook together for a couple minutes.

4) Add pinto beans, diced green chiles and reserved liquid from the can, and tomatoes. Let simmer together about 10 minutes until liquid is absorbed.

5) Serve in warmed taco boats. Top with shredded lettuce, shredded pepper jack cheese, sour cream and salsa.


Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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