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Keeping recipes easy and fast is essential to achieving the goal of eating healthy every single day. One of the great things about Tacos is that they can go on a bed of fresh greens with lots of scrumptious veggies or wrapped up in corn tortillas that pack a punch of fiber, whole grains and just happen to be gluten-free as well. This super simple meal can be ready and on your table in 20 minutes or less.

The bonus is the number of vitamins (A, B C, K) plus: Folate, anti-inflammatory properties, boost of the immune system, lower blood pressure, beta carotene, antioxidants, calcium, fiber, and potassium.

*If you have an Aging Well recipe you’d like to share with our readers, email Jacqui@AgingWellPartners.com

INGRIEDIENTS:
1 pound– Jennie O Ground Turkey or lean organic beef
1 Teaspoon turmeric
½-1 teaspoon Garlic Salt
½ teaspoon Onion Powder
1 tablespoon of Taco Seasoning (Kinder’s Seasoning “The Taco Blend” or SavorySpiceShop.com “Taco Seasoning”)
1 carrot finely chopped
½ cup Water
1 bag Arugula
Mexican blend shredded cheese
Red, Yellow and/or orange Bell pepper – Julienned
Multi grain Tortilla Chips (optional)
Sliced Avocado
Diced Jalapeño
Diced Scallions
Sour Cream or Yogurt (optional) –

*Veggies: This recipe works well with almost any kind of veggie, so pile them on with different types of lettuces, cilantro, cucumbers, tomatoes, etc. The more colorful your plate the better.

DIRECTIONS:

Brown meat in skillet, drain and pat any excess fat with a paper towel. Return skillet to low heat and add turmeric, garlic salt, onion powder, and Taco Seasoning. Add chopped carrot. Add ½ cup of water. Bring to a low boil and then turn down to simmer for 5-10 minutes. Serve on a bed of salad greens of arugula, or favorite greens. Top with bell pepper, sliced avocado, shredded cheese, jalapeños, diced scallions and sour cream. Serve with tortilla chips or corn tortillas. Enjoy and Age Well America!