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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Got this recipe from my nutritionist. I put the turkey picadillo on top of mixed greens for a tasty salad, or in a vegetable soup for a healthy and protein-rich soup, or use it as the base for tacos and taco salad. It's versatile, and it freezes very well! Ingredients:
1 tablespoon olive oil |
1 medium onion, chopped |
1 1/2 lbs ground turkey (you may also substitute a meat-substitute, i prefer quorn grounds) |
1/2 teaspoon garlic salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cumin |
1/4 teaspoon ground allspice |
1/4 teaspoon black pepper |
1 (8 ounce) can tomato sauce |
1 (11 ounce) can mexicorn, drained |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally, for 7 to 8 minutes or until onion is tender and turkey is no longer pink.
2. Stir in garlic salt, cinnamon, cumin, allspice, pepper, and tomato sauce. Simmer, covered for 5 minutes, stirring occasionally.
3. Add corn to turkey mixture and heat through, about 2 minutes.
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