CookingLight diet CookingLight diet
Jennifer Causey
Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 1/2 cup carne molida and 2 corn tortillas)

This recipe serves four, with 2 cups of carne molida left over for a second meal. It's a simple dish with great flavor thanks to cumin, garlic, and achiote. Achiote is an earthy spice that can be found in well-stocked supermarkets. It's also sometimes labeled as annatto. Frozen peas and carrots make this dish come together quickly. Although we suggest serving the carne molida in tacos, it's also delicious over brown rice, roasted potatoes, or even with tortilla chips. A dollop of sour cream and a squeeze of lime dress it up a little more.

Gina Homolka is the founder of skinnytaste.com and @skinnytaste.

How to Make It

Step 1

Cook turkey in a large skillet over high, stirring often, until browned, about 5 minutes. Add salt; cook, stirring with a wooden spoon to break meat into small pieces.

Step 2

Reduce heat to medium-low; add onion and garlic, and cook, stirring often, until onion is softened, 4 to 5 minutes. Add tomato sauce, frozen vegetables, 1/2 cup water, Worcestershire sauce, cumin, and achiote, and stir to combine.

Step 3

Gently stir in 1/4 cup chopped cilantro. Cover and reduce heat to low; cook until meat is tender and sauce thickens, about 30 minutes.

Step 4

Place 1/4 cup carne molida in each corn tortilla. Garnish with cilantro. Reserve leftover meat mixture for another meal.

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