Taco Night.... and Morning!

Last night, Matt and I had a craving for tacos. We wanted to make them like how our moms made them; with ground beef (we used ground turkey instead), a packet of taco seasoning and a crunchy shell. Matt can't have dairy or gluten at the moment, so we have to read every label. Did you know that Lawry's Taco Seasoning has milk in it? Weird. We kept browsing the aisles and stumbled across Frontera Kitchen's Taco Skillet Sauce. It was so damn good! Matt and I agreed, they were the BEST tacos we have ever had! Here's how we made them.

I sauteed half a chopped onion and a few chopped green onions for a couple minutes until the onions were translucent. Then I added a package of ground turkey and cooked through.

We had some left over roasted acorn squash from the other night. I added about a cup of the chopped squash after the turkey was fully cooked. Then I added the skillet sauce. Cooked everything together for a few minutes until the sauce and squash was heated through, of course adding some extra salt and pepper.

I shredded some cabbage that we got from our veggie box for extra crunch. 

Then we built our tacos! For the bottom layer we used refried beans, then the turkey and acorn squash mix, shredded cabbage, then our favorite salsa.

It was TONS of food! So much, that we had left overs for breakfast.

Underneath all that goodness is a soft corn tortilla smothered in refried beans. Then a crunchy taco shell broken in half, the meat/squash mixture, two fried eggs, shredded cabbage and salsa.