Corn Tortilla Tacos With Ground Turkey Food

TURKEY TAQUITOS

Steps:

• Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
• Warm the tortillas in the microwave for 10 seconds so they are pliable.
• Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
• Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
• Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

TURKEY TACOS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. (function() { var a="",b=[ "adid=ada-foodhub-3-331265596", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.

GROUND TURKEY TACO SOUP

Steps:

• Preheat large dutch oven or heavy bottom pot on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces.
• Add taco seasoning and cook for 1 more minute, stirring frequently.
• Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
• Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes (longer - deeper flavours but overall soup is ready fast).
• Preheat large ceramic non-stick skillet on medium - high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 - 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
• Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir. Cover and cook on Low for 7 - 8 hours or on High for 3 - 4 hours.
• Serving: Serve hot with cilantro, sour cream/yogurt, lime, avocado, green onion and tortilla chips.

EASY TURKEY TACO CASSEROLE

Steps:

• Pre-heat your over to 375 degrees.
• In a large skillet, warm your oil over medium heat and sauté garlic and onion for 2-3 minutes, stirring occasionally.
• Add Foster Farms Organic Ground Turkey and cook until browned.
• Add a splash of water to the meat and mix in the two taco seasoning packets thoroughly. Turn heat down to low setting and cover.
• In a casserole dish, evenly layer your corn tortilla chips on the bottom, then evenly add the ground turkey.
• Pour the jar of salsa over the meat, spreading it out as even as possible.
• Top with shredded cheddar cheese and bake uncovered for about 20 minutes, or until cheese is melted and bubbly.
• Allow your turkey taco casserole to cool slightly and top with lettuce, diced tomatoes, green onion, avocado, or whatever your chosen toppings are.

CORN TORTILLA TACOS WITH GROUND TURKEY

Steps:

• Chop the red pepper and onion.
• Brown the chopped red pepper and onion in some olive oil for about 5 minutes. Add the ground turkey, breaking up as you brown it.
• Add the salsa, chili powder and garlic powder mixing til seasonings are combined.
• Place some of the mixture down the middle of soft corn tortilla, top with some of the shredded cheese and roll up.
• I used a George Foreman grill for the next step, I imagine you could use a frying pan but the grill works nicely to seal up the tortilla. Spray some cooking spray on a preheated grill and grill the rolled tortilla until slightly crispy and cheese has melted.
• You could serve this with sour cream and additional salsa if you wish.

CORN TORTILLA

Steps:

• Mix the masa harina and salt in a bowl. Add the water and olive oil and mix until a smooth dough is achieved. (If it's too sticky add a little more masa harina, or, if it's too dry, add a drop more water.)
• Divide the dough into 24 balls. Cover and leave to rest in the fridge for 10 minutes.
• Flatten the balls of dough with your hands - alternatively, use a tortilla press or roll them between two layers of cling film. Flatten to approximately 3mm thick.
• To cook the tortillas, lightly oil a flat griddle pan or frying pan and place over a hot heat.
• Cook the tortillas for approximately one minute on each side, or until lightly coloured.

CORN TORTILLA TACOS WITH GROUND TURKEY

Steps:

• In a deep saute pan over medium-high heat, add enough oil to completely coat the bottom of the pan. When the oil is hot, add the onion and saute until translucent, about 5 minutes. Add the ground turkey and season with cumin, salt, and pepper. Cook until the turkey browns and is cooked through. Remove the turkey mixture from the pan and wipe out the pan. Divide the turkey mixture among the tortillas and fold in half. Add more oil to the pan, and then brown both sides of the filled tortilla, in batches. Once the tacos are cooked place the cheese in the tacos, followed by the shredded romaine lettuce, and diced tomatoes. Top each tortilla with a dollop of sour cream and guacamole, if desired.