I shared my Chicken Quinoa Taco Bowls on an Instant Pot Facebook page and got such great reviews that I started playing around with the recipe and came up with this ground turkey version. I think I like it even more than the chicken version (I promise it tastes better than it looks!)!
I love having meals in the freezer that I can grab on my way out the door and take to work with me. This is great for that! I make a batch, let it cool a little, then pack it directly into freezer safe containers!
- 1 Tablespoon oil
- 1 pound ground turkey (ground beef would work too!)
- 2 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 Cup salsa
- 2 Cup Quinoa (uncooked)
- 3 Cup water or broth
- 1 Cup frozen corn
- Toppings (optional): shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado, black olives, tortillas, tortilla chips, extra salsa.
- Press the Saute button on the Instant Pot and turn it on high. When it’s hot, add the oil. Add the meat, and cook a few minutes, stirring and breaking it up with a spoon, until browned. Turn the pot off. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano, and stir well. Add the beans and salsa. Add the quinoa, and then cover with the water/broth.
- Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.” Set to pressure cook on high for 1 minute.
- When the time is up, turn the pot off and let it sit for 10 minutes before releasing any remaining pressure. Don’t let it go longer than 10 minutes, or it will get mushy!
- Add the corn to the pot and stir (the heat from the mixture will warm the corn up).
- Serve with your favorite taco fixings!
Sweet Potato Taco Packets are so good, and so healthy! They’re packed with sweet potatoes, ground turkey, black beans, and spinach. Don’t want to heat up the kitchen? Throw them on the grill instead!
- 2 pounds ground turkey (ground beef works too!)
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 16 oz tomato sauce
- 1/3 cup water
- 2 cups chopped fresh spinach
- 2 cans (15-ounces each) black beans, rinsed and drained
- 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
- Toppings: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro
Preheat the oven to 425.
In a large skillet, brown the ground meat and onion. Drain grease, if needed.
Add the seasonings, and tomato sauce, stirring well. Add the water, spinach and beans and simmer for 5 minutes. Remove from the heat
Lightly grease the center of 6-8 foil pieces, each about 12-inches long.
Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don’t skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender.
Carefully open the foil packets and add your favorite taco toppings!
Recipe from Mel’s Kitchen Cafe
I was never a big fan of meatloaf…until I made Paula Deen’s recipe. This is so good ya’ll (that sounds like something Paula would say, right?)! My husband and kids LOVE this one! So much so, that I started doubling the recipe and baking it in a 8.5×11 pan, just so there wouldn’t be any fighting over the last slice.
If you’re in a hurry, frozen chopped onions and frozen chopped bell peppers work great!
- 2 lb ground beef
- 2 tsp salt
- 1/4 teaspoon black pepper, ground
- 1 cup onion, chopped
- 1 cup bell pepper (any color), chopped
- 2 eggs, lightly beaten
- 14.5 oz can petite diced tomatoes, drained
- 1 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Preheat oven to 375.
In a large bowl, mix ground beef, salt, pepper, onions, bell peppers, eggs, tomatoes and oats together and place in a greased 8.5×11 baking dish (I don’t like washing dishes, so I just mix everything up right in the baking dish!).
Mix ketchup, brown sugar and mustard in a small bowl and spread on top. Bake for 1 hour, or until cooked though.
Slightly adapted from Paula Deen
“Which dinners will someday have the power to transport our kids back to their childhoods?” Jenny Rosenstrach How to Celebrate Everything. For my family, the answer is definitely these sloppy joes!
My husband and kids request them all the time! They seriously get giddy when they find out it’s sloppy joe night! I usually double the recipe- it doesn’t take any more effort, and then I can save half in the freezer for another night! Want to avoid hamburger buns? This is yummy on top of a baked potato, or spooned over some oven roasted diced sweet potatoes!
- 1 lb ground beef or ground turkey
- 1 onion, chopped
- 1 green bell pepper, chopped
- 6 cloves garlic, minced
- 3/4 c. ketchup
- 1 tsp. mustard
- 3 Tbl brown sugar
- 1 1/2 tsp. red wine vinegar
- 3/4 tsp. Worcestershire sauce
- 3 Tbsp. tomato paste
- 1/3-1/2 c. water to reach desired consistency
- salt & pepper
In a large skillet over medium heat, brown the meat and drain excess grease if necessary. Add the onions, bell pepper, and garlic and cook until onions and peppers start to soften. Add the remaining ingredients. Turn heat to low, and cover with a lid. Simmer for 30 minutes, stirring occasionally. Add a little water if needed. Season with salt and pepper to taste.
Recipe from Our Best Bites