Tacos To Go

Tacos To Go
Makes:
6
Prep Time:
10
minutes
Total Time:
40
minutes
For a delicious weeknight meal, simply serve in tortillas with assorted toppings. Or, take it on the go! For those that struggle with school lunches, this is a wonderful solution!

In this recipe:



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Ingredients:

  • TACO FILLING
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • TACO SHELLS
  • 6 (8-inch) soft taco-size whole wheat flour tortillas
  • Nonstick cooking spray
  • Toppings of your choice: chopped tomatoes, lettuce, shredded cheese, sour cream, salsa

Directions:

FOR TACO FILLING:
HEAT
oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.

POUR Juicy Juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes to let the juice reduce until it is almost all absorbed.

FOR TACO SHELLS:
PREHEAT
oven to 400° F.

CUT tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.

SPRAY a 12-cup muffin tin with nonstick cooking spray. Place tortilla circles in cups and press into each cup. Bake for 12 to 15 minutes or until golden and crispy.

FILL taco shells with taco filling and your choice of toppings.


Short cut: instead of baking the taco shell cut rounds out of a tortilla and serve like a soft taco.

Fun factor: Have your child pick out what “toppings” he/she wants in their taco – in addition to the above cucumbers, corn kernels, bell peppers and avocados all work well. Kids love feeling like they are an important part of day to day life, and that includes their lunch!

This recipe can also be prepared using leftover chicken from the Slow Cooker Arroz con Pollo recipe. Simply shred the leftover chicken with two forks and use instead of the ground turkey.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 300
  • Calories from Fat: 100
  • Total Fat: 12g (18% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 60mg (20% of DV)
  • Sodium: 810mg (34% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 4g
  • Protein: 18g
  • Vitamin A: 0% of DV
  • Vitamin C: 15% of DV
  • Calcium: 10% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Tacos To Go

Ingredients

  • TACO FILLING
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice
  • TACO SHELLS
  • 6 (8-inch) soft taco-size whole wheat flour tortillas
  • Nonstick cooking spray
  • Toppings of your choice: chopped tomatoes, lettuce, shredded cheese, sour cream, salsa

 

Directions

FOR TACO FILLING:
HEAT
oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.

POUR Juicy Juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes to let the juice reduce until it is almost all absorbed.

FOR TACO SHELLS:
PREHEAT
oven to 400° F.

CUT tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.

SPRAY a 12-cup muffin tin with nonstick cooking spray. Place tortilla circles in cups and press into each cup. Bake for 12 to 15 minutes or until golden and crispy.

FILL taco shells with taco filling and your choice of toppings.


Short cut: instead of baking the taco shell cut rounds out of a tortilla and serve like a soft taco.

Fun factor: Have your child pick out what “toppings” he/she wants in their taco – in addition to the above cucumbers, corn kernels, bell peppers and avocados all work well. Kids love feeling like they are an important part of day to day life, and that includes their lunch!

This recipe can also be prepared using leftover chicken from the Slow Cooker Arroz con Pollo recipe. Simply shred the leftover chicken with two forks and use instead of the ground turkey.

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