Tex Mex Turkey Tacos Food

TEX-MEX TURKEY TACOS

Steps:

• In a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink; remove and set aside. In the same skillet, saute the peppers, onion, carrots and garlic in oil for 8-10 minutes or until vegetables are tender., Add the turkey, beans, salsa, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve with lettuce, tomatoes and cilantro.

TEX-MEX TURKEY BURGERS

Steps:

• Place the mushrooms, zucchini, onion, and red bell pepper in the bowl of a food processor and process until the vegetables are finely chopped.
• Place the vegetables, ground meat, and taco seasoning mix in a medium-sized bowl and mix thoroughly.
• Shape the mixture into six 4-inch patties.
• Grill the burgers over medium coals or cook under a broiler for about 6 minutes on each side, until the internal temperature of the patties reaches 165 degrees (160 degrees for ground beef) and the meat is no longer pink inside.
• (To retain moisture, avoid pressing down on the patties as they cook.).
• Alternatively, coat a large nonstick skillet or griddle with cooking spray and cook the burgers over medium heat for about 5 minutes per side.
• Sprinkle 2 tablespoons of the cheese over each burger, cover the grill, and cook for another minute, just until the cheese is melted.
• Place each burger in a bun and top with some of the salsa or ketchup, onion, tomato, and lettuce.

TEX-MEX PIEROGIES

Steps:

• First make the dough:.
• In a food processor, pulse the flower and salt together to break up any lumps there may be.
• Add in the beaten egg and pulse 2 or 3 times.
• Add the sour cream and butter and pulse until it looks like wet sand (about 5 or 6 times). It is important not to over mix into a lumpy ball.
• Pour the sand on to your working counter or plate and bring it together into the shape of a ball. Try to handle it as little as possible.
• Wrap it in plastic wrap and put it in the fridge while you make your filling. (20 min or more).
• Filling:.
• Place your ground turkey into a HOT pan. Try to get most of the surface area covered. Let sit for a minute to brown and then start breaking apart the meat.
• Add the chopped onions and stir. Sprinkle in the salt, paprika, cumin, and cayenne.
• Once the onions have softened add the corn and chipotle peppers and stir.
• Add the garlic and stir until fragrant. (about 1 minute).
• Add the Adobo Sauce and stir.
• Add 1/4 cup of the chicken stock and stir until almost all the liquid has been absorbed.
• Add 1/4 cup of the chicken stock again. Stir until almost all the liquid has been absorbed.
• Now add the rest (1/2 cup) of the chicken stock and stir until most of the liquid has cooked out and you're left with a thick "taco" filling.
• Remove from pan and let cool.
• In a separate bowl, mix the Simply Potatoes Mashed Potatoes and the cheese together. Set aside.
• Assemble:.
• Take the dough out. You can use a rolling pin, but I didn't own one so I used a plate. Make 1" balls out of the dough and dust with flower. Roll or flatten them out to make about 3-4 inch rounds.
• In the middle of the round, put a spoon full of your potato mixture followed by a spoonful of your taco filling.
• Fold in half. A good trick is to gently shake up and down by the edges of the dough (like shaking water out of pasta in a colander) and press together at the top. Otherwise this could get super messy. make sure the edges are sealed tightly. You could use an egg wash here, but plain water worked fine for us.
• Lay on a sheet pan that has been dusted with flour.
• In a pot of boiling and salted water, drop 6-8 Pirogies at a time. cook for 8-10 minutes. They should be floating at the top when they are done.
• Pull them out and let cool slightly.
• Brush with melted butter on one side.
• In a hot skillet, put pirogies butter side down to crisp up.
• Butter the tops (since we only buttered one side).
• Flip when brown and crisp up the other side.
• For the Dipping Sauce.
• In a bowl, mix up the sour cream, chopped green onion, and taco seasoning. THAT'S IT!
• Serve on a platter with dipping sauce and sprinkle with more green onion for garnish. GREAT party food. Filling enough to be a meal.

TEX-MEX BEEF TACOS

Steps:

• Heat a large frying pan until very hot, then brown the mince. Remove, then season with salt and pepper. Add the oil to the pan and fry the garlic, oregano and spices for 1 min until fragrant. Return the beef to the pan and toss well, then cook for 2-3 mins until hot through. Warm the taco shells following the pack instructions and serve with the beef.

TURKEY TEX MEX CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add rice in a microwave dish with hot water and microwave for 3 minute on med high heat.
• Meanwhile in a 9x13 casserole dish mix vegetables, soup, chilies, turkey, 1/2 the crushed tomatoes, then the rice. Mix well.
• Add the seasonings to the remaining crushed tomatoes. Pour over the turkey mixture spreading to top.
• Cover with foil and bake for 60 minutes.
• Optional:.
• Spread shredded cheese over top and bake 5 more mintes.

TEX MEX SLOW COOKER TACOS

Steps:

• Remove skin and cut breasts into 2 pieces.
• Dump all ingredients but the chicken into the crock pot and stir.
• Add chicken and cook on low for 6 hours, high for 4 (times may vary, I'm guessing, I cooked mine for more like 8 hours because I lost track of time).
• Chicken should be falling off the bone, remove from pot and shred.
• serve with tortillas or use in enchiladas!