Turkey Taco Cups

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These Turkey Taco Cups a great for small hands at lunch time! Send healthy turkey taco meat, Original Van Gogh Gouda cheese, and all their favorite fixings. Makes one pound turkey taco meat.


  • For the Taco Meat:
  • 1 teaspoon olive oil
  • 1 onion chopped finely
  • 1 packet taco seasoning
  • 3 cloves minced garlic
  • 1 teaspoon dried oregano
  • 1 pound ground turkey
  • 1 (6 ounce) can tomato paste
  • ½ cup water
  • 2 teaspoons cider vinegar
  • Salt and pepper
  • For Taco Cups:
  • Roth® Van Gogh® Natural Smoked Gouda Cheese, shredded
  • Lettuce, shredded
  • Tomatoes, finely diced
  • Tortilla chips (Scoop shape)


  1. Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning, garlic, and oregano until fragrant, about 30 seconds.
  2. Add ground turkey and cook, stirring occasionally, until almost cooked through, about 2 minutes.
  3. Stir in tomato paste, water, and vinegar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper. Remove from heat and cool slightly. Cover and refrigerate.
  4. To prepare for lunch, pack 1-2 ounces turkey taco meat in a small covered bowl. Include an ice pack and a small spoon.
  5. Separately, pack shredded Original Van Gogh Gouda cheese, shredded lettuce, finely diced tomatoes, and Scoop tortilla chips.
  6. To assemble, divide the turkey taco meat among the Scoop chips. Top with cheese, shredded lettuce, and tomatoes.