I love tacos. I seriously think that if I could only eat one thing for the rest of my life, it would be tacos. Pretty much anything can go in a taco so it would be hard to repeat: Chicken, shrimp, veggies, steak, soft tacos, hard tacos, tacos broken into chip form…Infinite possibilities. Up until this dish, I had my tacos the same way. Sauté some meat, add in some water and taco seasoning, and serve. Not these my friends. First, I have a trick for you. You know how when you get tacos at a restaurant the meat is really finely chopped? My meat never wound up that way no matter how diligent I was about breaking it up. The trick? After sautéing it, toss it in the food processor for a hot second. Finely ground meat! Totally changed my world. The little bits of meat absorbed the seasoning way better and lead to a much more flavorful taco. I have a second trick… Rather than using taco seasoning for my tacos, I used enchilada sauce. My homemade taco blend was nearly out, and I remembered that I had the rest of the batch of enchilada sauce in the fridge from this recipe, so I tossed it into my cooked turkey. It added all the necessary taco seasoning, plus had the added benefit of not only adding extra moisture to the ground turkey, but turned it from the unappealing grey turkey color into something more closely resembling taco meat. I will never make tacos another way. Once the meat is cooked up, it is added into cheese lined taco shells, topped with a little more cheese and baked in the oven for 10 minutes. The baked shells get nice and crunchy, the cheese melts into the meat (and helps keep the shell from breaking) and when topped with your favorite taco toppings almost resembles nachos. Perhaps ta-chos would be a better name for these.
I’m curious, what is your favorite type of taco?
In a large non-stick skillet, sauté one package of ground turkey in a tablespoon of vegetable oil. Break the turkey up as it cooks.
Once the turkey is cooked through, add it to the bowl of a food processor and pulse until crumbles appear. Set aside.
Heat an additional tablespoon of oil over high heat. Add in one minced garlic clove and one diced onion. Sauté until golden brown.
Return the cooked turkey to the skillet and add in 1 1/2 cups of enchilada sauce. Stir to coat and remove from heat.
Arrange your taco shells in a 9×13 pan. I was able to fit two rows of five. Sprinkle shredded Mexican blend cheese in the bottom of each taco.
Top with the cooked turkey mixture.
Top with additional cheese. Bake in the oven on 350 for 10 minutes until cheese has melted and tacos have crisped.
Serve with taco toppings.