Taco Turkey Wedges Food

TACO TURKEY MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 10 ingredients. Add turkey; mix lightly but thoroughly. Shape into two 7-1/2 x 4-1/2-in. loaves. Place in a greased shallow baking pan., Bake 1 hour. Mix together topping ingredients; spread over loaves. Bake until a thermometer reads 165°, 10-15 minutes longer. Let stand 10 minutes before slicing., Freeze option: Bake meat loaves without sauce. Securely wrap and freeze cooled meat loaves in foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaves and place in a greased shallow baking pan. Prepare topping as directed; spread over meat loaves. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Let stand 10 minutes before slicing.

TACO TURKEY WEDGES

Steps:

• Cut bread horizontally in half. In small bowl, mix olives, sour cream, mayonnaise and taco seasoning. Spread olive mixture evenly over cut sides of bottom and top halves of bread.
• Layer tomato, turkey and cheeses on bottom half. Top with top half. Secure loaf with toothpick or small skewer. Cut loaf into 8 wedges.

TURKEY SALSA BOWLS WITH TORTILLA WEDGES

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
• Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
• Season with taco seasoning, stir, cooking until meat has browned and cooked through.
• Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
• To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
• Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
• Enjoy!

HEARTY TURKEY TACOS RECIPE BY TASTY

Steps:

• Make the tomatillo salsa: Place the tomatillos in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to low. Simmer until the tomatillos have turned darker green in color and some of the skins have started to burst. Remove from the water and set aside to cool.
• In a food processor, combine the jalapeño, garlic, onion, cilantro and cooled tomatillos. Blend until the cilantro and onion have broken down, but you can still see the tomatillo seeds. Be careful not to overblend. Season with the lime juice and salt.
• Make the turkey filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until starting to soften and caramelize, about 10 minutes.
• Increase the heat to medium-high and add the ground turkey. Season with the salt, Hearty spice blend, and chili powder. Stir occasionally, allowing the turkey to brown slightly. Once the turkey is cooked through, about 5 minutes, remove the pan from the heat.
• Heat the tortillas in a clean skillet or over a medium-low flame on a gas burning stove. Wrap the hot tortillas in a clean kitchen towel to keep warm as you heat the remaining tortillas.
• Assemble the tacos: Fill the hot tortillas with the turkey filling and garnish with salsa, cheese, radishes, and cilantro. Serve with lime wedges on the side.
• Enjoy!

TACO TURKEY BURGERS

Steps:

• Add all ingredients to a large bowl and combine with a fork (don't over mix).
• Scoop out turkey mixture by rough 1/3 cup onto wax paper lined cookie sheet, adjust as needed. You should end up with 8 equal mounds.
• Form each mound into a patty.
• Cook in a skillet over medium heat or grill, approximately 4 minutes on each side or until cooked through (completely opaque in center).
• Serve with your favorite toppings on an Arnold Sandwich thin.
• FREEZING DIRECTIONS: with patties equally spaced on cookie sheet, place into freezer for about an hour.
• Once solid, place each burger in its own zip lock bag.
• Place all burgers in a gallon zip lock bag or air tight container and store in the freezer.
• Place frozen patties in refrigerator to thaw overnight or during the day, or sit out on the counter an hour or so before dinner (they thaw pretty quickly).
• Cook as directed above.