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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Rachael Ray Ingredients:
8 super-size taco shells (old el paso or ortega brands) |
2 tablespoons extra virgin olive oil |
1 1/3 lbs ground turkey |
salt |
fresh ground black pepper |
2 teaspoons poultry seasoning |
3 garlic cloves, minced |
1 medium onion, chopped |
1/4 cup golden raisin, chopped |
2 tablespoons chili powder |
2 teaspoons cumin |
1/2 cup beer or 1/2 cup chicken broth |
1 cup tomato sauce |
2 cups shredded monterey jack pepper cheese |
1 romaine lettuce hearts, shredded |
2 firm plum tomatoes, diced |
1/2 cup green pimento stuffed olive, chopped |
1 cup salsa verde (or your choice of salsa) |
Directions:
1. Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
2. Meanwhile, heat a large nonstick skillet over med-high heat.
3. Add in the olive oil; then add in the turkey and break up with a wooden spoon.
4. Season the meat with salt, pepper, and poultry seasoning.
5. Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
6. Cook 5 minutes, then stir in the beer and deglaze the pan.
7. Stir in the tomato sauce and simmer on low heat for 5 minutes.
8. Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
9. Top with the lettuce, tomatoes, olives, and salsa verde; serve.
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