Mom’s Taco Recipe

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This recipe has been featured in a post on The Recipe Girl blog: My Favorite Taco Recipe- Quick and Easy. This meal is gluten-free adaptable– please see tips below the recipe.

Mom's Tacos

This recipe is an adaptation of my Mom's tacos that she made back in the 70's. This was our family's favorite dinner while we were growing up.

Yield: 10 to 12 tacos

Prep Time: 20 min

Cook Time: 25 min


1 Tablespoon olive oil
1 cup chopped sweet onion
1/2 pound ground turkey
1/2 pound ground beef
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 (15.5-ounce) can chili beans (or any beans), drained
1 (10-ounce) can Ro-Tel (tomatoes & chiles)
10 to 12 tortillas, warmed
desired taco fixings (lettuce, tomato, sour cream, avocado, cheese, etc)


1. Heat a large saute pan to medium-high, swirl a Tablespoon of olive oil. Saute onions and mix in ground meats. Cook until lightly browned. Tilt the pan and scoop out any accumulated fat (or take a bunch of paper towels and let them soak it up. Discard the fat.

2. Mix dry ingredients in a small bowl. Sprinkle mixed spices onto the cooked meat. Pour in chili beans and Ro-Tel. Heat for about 10 more minutes & your taco filling is ready.

3. Fill heated tortillas with taco filling and desired taco fixings.


*For best results, use ground meat that is about 93% fat free. Any leaner & it might be too dry.
*Chili beans are nice to use because they're spiced and in a light sauce. Drain the sauce slightly, but don't rinse. You can sub kidney beans or black beans if you'd like.
*If you don't have access to Ro-Tel (found in the canned tomatoes aisle), sub canned chopped tomatoes and canned chopped chiles).
*You can use flour or corn tortillas. Heat according to package directions. Mom liked to heat the corn tortillas by frying them in a little bit of hot oil. If you're making this as a gluten free recipe, be sure to use gluten-free corn tortillas & make sure that the chili beans are GF too (or use alternative beans).


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  • Debbie wrote:

    I always use refriend beans instead of just whole beans. It makes the meat mixture hold together so it stays in the tortillas better.

  • Jody wrote:

    These look yummy. A nice change from all the sweets I’ve been eating lately. Thanks for the recipe.

  • Sarah E. wrote:

    I left out the chili beans, but I’m gonna try that next time.

    I thought this was one of the best, if not the best, taco recipe I have ever had. It was the perfect amount of heat!

    Thank you so much for the recipe 🙂

  • Skinny Fat Kid wrote:

    Making these tonight with some guac! I bought the “hot” Rotel so they should be nice and spicy. Thanks for sharing your recipe!

  • Carrie wrote:

    I made these tacos and I have to say I will never look back at a taco seasoning packet again! I did omit the beans and served them on the side instead. Love these!

  • sele wrote:

    also you can prepare the sauce boiling 1 or 2 tomatoes and 5 or 6 chilis then you put everything in the blender with salt and 1/4 cup of water and you have a mexican sauce.

  • MindyJo wrote:

    Excellent! Most delicious tacos we’ve had for a long time. I keep Rotel in the cupboard, but don’t think of using it. Thanks!

  • Karyn wrote:

    i made tacos tonight and thought I had a packet in the cabinet. I DIDN’T !!! But I saw this post and used your spices and O.M.G. it was delicious. Thanks!

    No more packets for me!

  • marla wrote:

    These tacos look amazing! Like the combo of the turkey & ground beef 🙂 xo