Step 1

Preheat large ceramic non-stick skillet on medium heat and swirl oil to coat.

Step 2

Add onion and garlic and saute for 3 minutes, stirring occasionally.

Step 3

Add ground turkey, taco seasoning, salt and pepper. Saute for 10 minutes, stirring and breaking into small pieces with spatula often.

Step 4

Add tomato sauce, water and a touch of sugar. Stir bring to a boil and simmer for 1 minute.

Step 5

Warm up tortillas on another hot skillet or in a microwave.

Step 6

Serve hot in a corn tortilla with your favorite taco toppings like avocado, tomatoes, lettuce, cheese, red onion, lime and guacamole.

Step 7

Add all ingredients, except water, to a freezer bag - I like to use these reusable 1 gallon silicone bags.

Step 8

Swoosh things around to mix tomato paste with turkey to prevent burning.

Step 9

Freeze for up to 3 months.

Step 10

Cook from frozen with 1/2 cup water on high pressure for 12 mins.

Step 11

Release pressure using Quick Release.

Step 12

Whisk 2 tbsp cold water with 2 tbsp cornstarch and add to Instant Pot.

Step 13

Press Saute, stir and cook until taco meat has thickened.