Spicy, What's in the Pantry? Dinner |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A versatile and easy dish for those days when the pantry is low and the fridge is a little barren. Try to use several of the optional veggies, but if you've got a little less of one thing add a little more of another. I didn't put any beans in because we're not fond of them but if you like beans add a can or two of kidney beans, pinto beans, or pink beans. I get rolls of frozen ground turkey at Aldi for a very low price so this is budget-friendly as well. Ingredients:
2 lbs ground turkey |
1 large onion, chopped |
2 (14 1/2 ounce) cans diced tomatoes |
1 (6 ounce) can tomato paste |
2 (1 1/4 ounce) envelopes taco seasoning |
1 cup water |
1/2 cup frozen corn (optional) |
1 zucchini (optional) or 1 yellow squash, chopped (optional) |
1 bell peppers (green, yellow, or red) (optional) or 2 cubanelle peppers, chopped (optional) |
1 jalapeno pepper, chopped (optional) |
shredded cheddar cheese (optional) or shredded mozzarella cheese (optional) or shredded monterey jack cheese (optional) |
Directions:
1. Brown turkey and onions in a dutch oven. Discard any excess fat.
2. Stir in all other ingredients. Bring to a boil.
3. Reduce heat and simmer 8-10 minutes or until veggies are tender and flavors have blended.
4. Serve over rice or cornbread (I suggest Basic, Frugal Cornbread ) and top with shredded cheese if desired.
5. A salad makes a nice accompaniment, but if you've got enough vegetables in the mix its not really necessary.
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