Mexican Turkey Food

TURKEY TACO BAKE

Steps:

• Preheat the oven to 375 degrees. Heat a large skillet over medium/high heat. Add the oil, ground turkey, salt, pepper, chili powder, garlic powder and cumin. Break up the meat and cook for about 5-7 minutes until meat is cooked through.
• Add the frozen corn, fire roasted tomatoes, green chilies, black beans and salsa and cook for 3-5 minutes until warmed. Add the cilantro and the juice of 1 lime and stir to combine.
• Transfer mixture to a large bowl and stir in the cooked rice until mixture is well combined. Pour the entire mixture into a 13×9 baking dish and top with shredded cheese.
• Bake for 20-25 minutes until cheese is melted and bubbly. Serve with desired toppings, a squeeze of fresh lime juice and enjoy!

MEXICAN TURKEY ROLL-UPS

Steps:

• In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.

MEXICAN TURKEY SKILLET

Steps:

• In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes. , Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.

30-MINUTE TURKEY CHILI

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
• Ladle the chili into bowls and serve with the garnishes of your choice.

TURKEY TACOS PICADILLO

Steps:

• Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
• To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
• Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.

MEXICAN TURKEY BURGER

Steps:

• Mix together (by hand is the best way) ground turkey, cumin, onion, garlic, cilantro, hot sauce, salt & pepper.
• Form into 4 patties.
• Heat olive oil in skillet on medium heat.
• Add patties to skillet & cook 10-15 minutes on each side or until done.
• Place cheese slices on patties, keep on skillet until melted.
• Then place on bun & add whatever condiments desired.

MEXICAN-STYLE TURKEY

Steps:

• Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
• Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices.
• Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
• Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
• Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas.
• Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

MEXICAN TURKEY TACO MEAT

Steps:

• Chop jalapeno, peppers and onion.
• Mix jalapeno, peppers and onion with minced garlic, turkey, chili, cumin and black pepper.
• Heat skillet to high and cook turkey mixture until no longer pink.
• Remove skillet from heat and stir in sour cream, cream cheese and cilantro.

MEXICAN TURKEY BURGERS

Steps:

• Mix ground turkey and refried beans until combined.
• Add remaining ingredients and mix together. Shape into four equal sized burgers. Cover and let chill 1 hour.
• Grill, broil or fry for 5-6 minutes per side until thoroughly cooked.
• Serve on corn tortilla with guacamole, cheddar cheese, and salsa.

CROCK POT MEXICAN TURKEY

Steps:

• Place turkey thighs in crock pot.
• Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
• Cover and cook on low for 10-12 hours.
• Remove turkey from crock pot, shred meat and discard the bones.
• Return the meat to the pot and stir to mix sauce and meat thoroughly.
• Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.