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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. Jodi Fleury of West Gardiner, Maine Ingredients:
1 pound lean ground turkey |
2 medium green peppers, chopped |
1 medium sweet red pepper, chopped |
1 medium onion, chopped |
2 medium carrots, halved lengthwise and sliced |
2 garlic cloves, minced |
1 tablespoon olive oil |
2 cans (15 ounces each) black beans, rinsed and drained |
1 jar (16 ounces) salsa |
2 tablespoons chili powder |
1 tablespoon ground cumin |
24 taco shells |
3 cups shredded lettuce |
1-1/2 cups diced fresh tomatoes |
1/2 cup minced fresh cilantro |
Directions:
1. In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender.
2. Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro. Yield: 12 servings.
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