Four Weeks of Taco Tuesday made Easy

four taco tuesdays made easy

Looking to simplify life when it comes to meal planning? Check out how I make one taco meat in advance, freeze it and tweak it so that I can turn it into four weeks of Taco Tuesday’s.

Week 1: I make my basic Taco Meat Recipe (below) quadrupled. I separate, let it cool & freeze three portions. The first week we have a typical Taco Tuesday with your favorite shells and toppings.

My Basic Taco Meat Recipe by Jodie Fitz
Note: This recipe takes 30 minutes to make.

1 pound ground turkey
2 cups fresh spinach
1 pint grape tomatoes
½ cup onions, finely chopped
1 clove garlic
1 tablespoon cumin
1 ½ teaspoon chili powder
1 teaspoon onion powder
¾ teaspoon sea salt
1/2 teaspoon garlic powder
½ teaspoon white pepper

Traditional Taco toppings: shredded sharp cheese, romaine lettuce, diced tomatoes, sour cream, taco sauce, black beans, corn, etc.

Cook the ground turkey in a frying pan; draining off any excess juices. Add the onions and a clove of fresh garlic to the meat & cook until tender, stirring frequently.

Finely chop the spinach in food processor. Puree the tomatoes in food processor.

Add the spinach, pureed tomatoes & spices to the meat mixture. Stir & cook until the spices & other ingredients are evenly distributed & the mixture is hot.

Fill the center with meet & add your favorite toppings. Enjoy a dinner with fresh vegetables in the mix the kids won’t taste.

FREEZE AHEAD: Double, triple or quadruple this meat mixture, let it cool, divide it & freeze in plastic freezer bags or other airtight containers.

WEEK TWO: My Mexican Lasagna

Extra Ingredients Needed:

3 – 8″ flour tortillas

Siracha Sauce (or taco sauce if preferred)

8 oz. pepper jack cheese, shredded

15.5 oz. can of black beans

2 cups frozen fresh corn, thawed

1. Take out the one of your frozen packages of My Basic Taco Meat Recipe. Let it thaw.

2. Preheat the oven to 375 degrees.

3. Warm the meat and add in the corn and beans.

4. Coat a glass pie dish with non-stick cooking spray. Place one tortilla down first. Add half of the meat mixture & top it with 1/3 of the cheese. Add another tortilla and repeat. Top the Mexican lasagna with the final tortilla, top it off with 1/3 of the cheese that is left & drizzle the siracha sauce on top. If everything is warm, bake for about 10 – 15 minutes; until the cheese is fully melted & serve.

WEEK THREE: Enchiladas

1. Take out the one of your frozen packages of My Basic Taco Meat Recipe. Let it thaw.

2. Preheat the oven to 375 degrees.

3. Warm the meat.

4. Spread approximately a quarter of the enchilada sauce on the bottom in the bottom of a 13 x 9 pan; just enough to coat it. Sprinkle approximately a ¼ cup of cheese into the center of a tortilla and then place approximately ½ cup of the meat mixture over the cheese. To create a closed pocket, fold in two of the sides of the tortilla about an inch or two on each side and then roll it twice in the opposite direction. Place the closed tortilla seam down in the pan and repeat the process until all of the tortilla wraps have been completed. Pour the rest of the enchilada sauce over the tortillas and top with the remaining cheese. Bake for approximately 15 – 20 minutes, until the cheese has melted and the sauce is hot.

WEEK 4:  Taco Salad

1. Take out the one of your frozen packages of My Basic Taco Meat Recipe. Let it thaw.

2.  Warm the meat.

3.  Prep your Taco Shell Bowls.  I do make my own taco shells for salads because I have a special pan to bake them in, but now you can buy them already done in the supermarket = SCORE (and easier)!

4. Create a corn salsa:

2 – 1b. bag of frozen corn kernels, thawed

2 – red bell peppers

1 pint grape tomatoes

1 cucumber, sliced & diced

1 – 15.5 oz. can of black beans

3/4 cup of good seasons dressing mixed with white vinegar, water and light olive oil.

Mix everything together and it’s ready to add to the mix.  No additional dressing is needed for this entire recipe.  This corn salsa will be enough for the whole salad once you add it as a layer.

5.  Build your salads: Fill the shell with chopped romaine, salsa salad, taco meat, shredded sharp cheese & top with avocados.


Looking for more ideas like these?

Check out Jodie’s cookbook, The Chaotic Kitchen.

The Chaotic Kitchen is designed for busy families. As a working mother of three, Jodie shares recipes, tips & tricks that have worked in keeping her family fed with easy, but delicious bites. This book is filled with breakfast, lunch, dinner, snacks, fun drinks & few dessert alternatives all intended to make your life a little easier.

Click HERE to purchase!

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