This turkey lentil taco meat is savory, well seasoned, and a little heartier than the usual skillet of ground meat. I'm on a personal mission to sneak beans and lentils into dishes my family wouldn't expect, and taco night felt like the obvious next step. A can of lentils gets mashed into the taco seasoning and tomato paste before the ground turkey goes in, and it blends in so well that most people won't think twice about it. It comes together in about 25 minutes, which makes it the kind of dinner that fits a busy weeknight.
It's passed the test that matters most in our house. The first time I made it, the kids loved it and had no idea there were lentils in it. Mary has started calling it my "famous meat," and in a season when tacos, taco bowls and burritos keep landing on our table, having a batch ready has been a lifesaver.
Ingredient Notes
- Canned lentils: Brown or green lentils work best here because they hold their shape and look right at home next to the ground turkey. Drain and rinse them well. If you'd rather cook from dried, about 1 ½ cups of cooked brown or green lentils equals one can. Red lentils aren't a good swap for this recipe, since they break down into a mush and change the texture of the filling.
- Ground turkey: A pound and a half gives you a good ratio of meat to lentils. Ground chicken works the same way, and ground beef will give you a richer, more classic taco flavor. I use 93% lean ground turkey.
- Tomato paste: Three tablespoons add depth and help the seasoning cling to everything. Blooming it in the pan for a minute or two takes away the raw, tinny edge.
- Taco seasoning: I use 6 tablespoons total, starting with 4 and adding 2 more at the end. Store-bought packets or your own blend both work. Taste before adding the last 2 tablespoons, since brands vary in salt and heat. I usually grab whatever taco seasoning Costco has.
How to Make Turkey Lentil Taco Meat
Start by sauteing half an onion (diced) in 2 tablespoons of olive oil with 1 teaspoon of salt over medium heat until it softens and starts to turn translucent, about 5 minutes.
Stir in 3 tablespoons of tomato paste and 4 tablespoons of taco seasoning. Let them bloom for 1 to 2 minutes, stirring, until the paste darkens slightly and the kitchen smells fragrant. This step builds most of the flavor, so don't rush it.
Add one 15-ounce can of lentils (drained and rinsed) and stir them into the seasoning. Mash them a little with a potato masher or the back of a spoon. A few presses breaks them up enough to blend right into the meat.
Add 1 ½ pounds of ground turkey. Break it up as it cooks and stir it into the lentils and seasoning. It takes about 8 to 10 minutes for the turkey to cook through with no pink remaining. If the pan looks dry, add a splash of water so the seasoning coats everything evenly.
Taste, then stir in up to 2 more tablespoons of taco seasoning. Let it cook another minute or two so the flavors settle in.
How to Serve
- In soft or hard taco shells with lettuce, cheese, and salsa
- Over rice with black beans and corn for a taco bowl
- On tortilla chips for weeknight nachos
- Stuffed into peppers or rolled into burritos
- With pickled jalapenos and a drizzle of Mediterranean yogurt sauce for some brightness
- Over roasted cabbage with melted cheese for Loaded Taco Cabbage Steaks
Tips, Tricks, and Alterations
- How much to mash the lentils: A few presses is enough for most families. If you're cooking for someone who is on the lookout, mash a little longer and the lentils disappear into the turkey. If you like seeing a few whole lentils, go lighter.
- Make it ahead: This reheats well, which makes it handy for meal prep and lunches.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months. Thaw it before adding it to other recipes, then reheat in a skillet with a splash of water.
- Adjust the heat: Add a pinch of chipotle powder or some diced jalapeno with the onion if your crew likes it spicy.
If you're looking for more ways to work beans into taco night, my Baked Black Bean Tacos and Refried Black Beans with Chipotle are both weeknight favorites around here, and my High Fiber Chicken Meatballs use the same sneak-it-in approach. If you make this, I'd love to hear how it goes, and a 5-star rating helps other busy cooks find it.
Recipe
Turkey Lentil Taco Meat
Ingredients
- 2 tablespoons olive oil
- ½ medium onion diced
- 1 teaspoon salt
- 3 tablespoons tomato paste
- 6 tablespoons taco seasoning divided
- 1 ½ pounds ground turkey 93% lean
- 1 (15-ounce) can lentils drained and rinsed
- water as needed
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and 1 teaspoon salt and saute for about 5 minutes until softened and translucent.
- Stir in 3 tablespoons tomato paste and 4 tablespoons taco seasoning. Cook for 1 to 2 minutes, stirring, until fragrant and slightly darkened.
- Add the drained lentils and mash them a little with a potato masher. Add 1 ½ pounds ground turkey and cook for 8 to 10 minutes, breaking it up, until no pink remains. Add a splash of water if the pan looks dry.
- Taste and stir in up to 2 more tablespoons taco seasoning. Cook 1 to 2 minutes more, then serve.
Notes
Nutrition
Did you make this recipe? Let me know!