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

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