Temple Texas Tacos


1 tsp chili powder
1 tsp cayenne pepper
1/2 tsp cumin
1 tsp garlic
2 tsp brown sugar
1/2 tsp oregano

Stir all the dry spices with the brown sugar in a
small bowl and set aside. Tip: consider making a
few "batches" of this dry mix and put in a sealable
plastic bag for fast prep next time.

3/4 lb lean ground beef (90/10)
3/4 lb ground white turkey
1 c. white onion, diced
1/4 c. cilantro, diced
1 c. shredded arugula or spinach
1 1/2 c. beefsteak tomato, chopped
1 c. avocado, chopped and peeled
1 c. green, yellow or red pepper (mixed together)
3/4 c. low sodium chicken broth - fat free is fine
8 - 6" corn tortillas


1. Brown the meat in a non-stick pan on medium heat. Do not use a cast iron skillet for this. While meat is browning, break into crumbles and when complete, drain fat.

2. While meat is cooking, chop and dice onion, spinach/arugula, cilantro, tomato, avocado (in this order preferably). Put all vegetables together in medium size bowl with serving spoon and gently stir to move the cilantro around evenly.

3. After meat is done and fat is drained, stir chicken broth into spices in separate bowl and pour into skillet. Stir on medium heat until all spices and liquid are absorbed. After the meat is drained, on a separate skillet, warm the corn tortillas on low and place between two paper towels when warm until meat is ready. Place ¼ c. of meat mixture in each tortilla and top with fresh vegetable mix.

Serving Suggestions: