Chunky Italian Turkey Taco Filling |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Felt like Mexican, but not really...so I came up with this! Servings are hearty. Serve in taco shells or tortillas with mozzarella, parmesan, and ricotta cheeses, olives, and more fresh veggies! I use extra lean turkey to keep the fat lower. Be sure to use a large skillet, or even a stock pot, as this makes a lot. Ingredients:
1 1/4 lbs lean ground turkey |
2 medium zucchini, diced (2 cups) |
1 large red bell pepper, chopped (1 cup) |
1 medium onion, chopped (1 cup) |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 cup sliced mushrooms |
1 teaspoon olive oil, divided |
1 (1 ounce) package italian salad dressing mix |
2 teaspoons italian seasoning |
1/3 cup chicken broth |
4 garlic cloves, minced (or more to taste) |
salt and pepper |
Directions:
1. In a bowl, mix diced tomatoes and Italian dressing mix. Set aside.
2. In a large non-stick skillet heat 1/2 tsp of oil over medium heat. Add ground turkey, Italian seasoning, salt and pepper to taste, and cook through until no longer pink. Remove to a bowl.
3. Heat remaining oil over medium-high heat. Add garlic, onions, and peppers. Cook about 5 minutes.
4. Add zucchini and mushrooms. Cook for about 7 minutes, until zucchini is softened.
5. Stir in ground turkey, and then tomato mixture and broth. Mix well. Bring to a boil, reduce heat, and simmer about 7 minutes.
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