What’s For Supper?

If you have actually been browsing the web, wondering which dish to cook for dinner, look no even more.

“Great Early Morning America” Food is taking the guesswork out of dinnertime and assisting you discover quick and tasty meals to whip up any night of the week.

Culinary Hill executive chef and dish designer Meggan Hill shared her simple 30 minute meal with tricks to guarantee your tacos are juicy and perfectly experienced.

Hill also used some variations to utilize the filling for lettuce wraps, over a bed of grains and how to make it in a slow cooker or set yourself up for a freezer meal.

The Very Best Turkey Tacos

The very best part of a fast taco recipe is you can make it your own with an array of garnishes, spices and more.

Time: 15 minutes

Serves: 4 people

For the taco seasoning: 1 tablespoon chili powder

1 1/2 teaspoons ground cumin

3/4 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon cornstarch (optional)

For the tacos:

1 teaspoon olive oil or grease

1 medium onion finely chopped

3 cloves garlic minced

1 teaspoon dried oregano

1 pound ground turkey

1 (8 ounce) can tomato sauce

2 teaspoons apple cider vinegar

1 teaspoon brown sugar

Salt and newly ground black pepper

Corn tortillas or flour tortillas

Taco spices

First, soften the sliced onion in a skillet with a little oil, over medium-high heat. When the onions are soft and translucent, include the minced garlic, taco spices and dried oregano. Stir for about 30 seconds.

Next, add the turkey. Cook up until mostly done, breaking up any big clumps with a wood spoon.

Then, add the brown sugar, vinegar and tomato sauce and mix completely.

Let the turkey simmer for about 4 minutes, until it thickens. Then taste and change the seasoning with salt and pepper.


Taco toppings: Lettuce, tomato, avocado (or avocado sauce), guacamole, shredded cheese, sour cream, black olives, minced white onion, cilantro.

Salsa: Pico de gallo, hot salsa, tomato salsa, tomatillo salsa, or corn salsa

Fried taco shells: Fry corn tortillas in a big pan with neutral oil until crispy on the range or in the oven.

Lettuce wraps: This taco meat is tasty on butter lettuce or romaine leaves.

Taco salad: Add the cooked meat to a bowl with chopped lettuce, beans, tomatoes, scallions, and a creamy cilantro lime dressing.

Include quinoa. Include cooked quinoa to the mixture to make it more filling or extend it further.

Sluggish cooker: Sauté the onions in a skillet on the range. Add the taco seasoning, garlic, and dried oregano. Add the ground turkey. Cook till nearly done. Transfer the turkey to the sluggish cooker and include the sauce, brown sugar, cider vinegar, and tomato sauce. Cover and cook on HIGH for 2-3 hours or on LOW for 6-7 hours.

Freezer: Cool the cooked meat, then transfer it to a freezer-safe bag and press flat to gently eject the air from the bag as it seals. Label and date. To thaw, thaw the meat in the refrigerator overnight. Then reheat in the skillet with a little additional salsa or tomato sauce, if needed.