Turkey and Pinto Bean Taco Boats



  • 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