In a large skillet over medium high heat, brown the turkey until no longer pink, breaking it up with the back of a wooden spoon. Stir in the taco seasoning mix. Add the beans and salsa. Simmer for 5 to 10 minutes or until hot through.
Spoon the meat and bean mixture into the taco shells or tortillas. Top with shredded cabbage, cheese, and tomatoes.
Freezing directions: Cool the meat mixture after step 1 and package, label, and chill throughly before freezing. To serve, thaw in the refrigerator; reheat on the stove top or in the microwave. Continue with the recipe from step 2.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 taco, when made with 12 taco shells