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| Turkey taco salad (not from a packet!) - serves about 4 people for a jazzy taco salad. |
- 1 tablespoon vegetable oil
- 2 medium onions
- 3 garlic cloves, minced
- 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1 to 1.5 pounds lean ground turkey
- 1/2 to 1/3 can (28 ounces) crushed tomatoes
- Coarse salt
Directions
- Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
- Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.
- Serve in taco shells, soft tacos or as a taco salad. We had shredded iceburg, cheddar cheese, chopped tomatoes, sour cream, tortilla chips & salsa. You could also sautee peppers and onions, add black or white beans - so many options!
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