Pen & Pantry: Mini ground turkey taco bites for a busy weeknight

Our Taco Tuesdays have been downsized in the easiest, most convenient way possible: muffin tins. 

I love to spend time in the kitchen, trying new recipes and often using what I grow in my garden. However, I also appreciate a quick, simple meal on nights we have volleyball games, swim lessons and all the other things that creep up on a weeknight. 

So rather than putting out a whole taco-bar spread, I used my muffin tin to make a dozen delicious bites that can be popped out onto a bed of lettuce for a taco salad, or eaten just as they are. 

I used the last of my green peppers and yellow cherry tomatoes for this, but feel free to add onion or any other fresh veggies you prefer.

Ground Turkey Taco Bites

Makes 12 bites (serves 4)

Prep time: 15 minutes

Bake time: 12-15 minutes

Ingredients

• 1 pound lean ground turkey (93/7 recommended)
• 1 packet (1 ounce) low-sodium taco seasoning (or 2 Tbsp homemade seasoning)
• 1/4 cup water
• 1 1/2 cups tortilla chips, coarsely crushed
• 1 cup shredded Monterey Jack, cheddar, or a blend
• 1 cup bell peppers (green and red), finely diced
• 1 cup fresh tomatoes or yellow cherry tomatoes, diced
• Optional toppings: Sour cream, fresh cilantro, sliced jalapeños, or hot sauce

Instructions

1. Preheat oven to 375 degrees. Lightly grease a standard 12-cup muffin tin with nonstick cooking spray.
2. Brown the turkey: Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain any excess liquid. Add the taco seasoning and water, reducing heat to low. Simmer for 2-3 minutes until the liquid reduces and coats the meat. Remove from heat.
3. Build the base: Mix the crushed tortilla chips with the shredded cheese and scoop a decent amount into the bottom of the cups.
4. Add meat and vegetables: Press a portion of the seasoned ground turkey over the cheese layer in each cup. Top each bite evenly with the diced peppers and tomatoes and a little more cheese, if you prefer.
5. Bake: Transfer the muffin tin to the oven and bake for 12-15 minutes, or until the cheese at the bottom is fully melted and bubbling at the edges.
6. Serve: Allow the bites to cool in the pan for 5 minutes, so they set. Use a butter knife to gently loosen the edges of each bite before lifting them out. Serve warm with desired toppings.

— Heather VanDyke covers northern Ottawa County for the Ottawa News Network. Contact her at hvandyke@ottawanewsnetwork.org.