Southwestturkeytacos Recipes

TURKEY TACOS

Steps:

• Combine turkey scallops in a mixing bowl with oil, salt and pepper. Heat the grill or dry cast-iron pan over high heat until smoking. Sear the turkey slices about 1 minute per side. Transfer to a cutting board. Chop into 1/2 inch strips and reserve in a bowl with the juices from the board.
• To make tacos, toast the tortillas. For each serving, stack 2 tortillas and spread with a layer of black beans. Top with seared turkey strips, a tablespoon each of salsa and pickled shallots, and avocado slices. Roll and serve hot.

SOUTHWEST TURKEY TACOS

Steps:

• Spray skillet with nonstick spray.
• Cook turkey over medium-high heat, stirring occasionally, until no longer pink.
• Stir in remaining ingredients. Cook an additional 8-10 minutes.
• Stir until sauce is slightly thickened.
• Served with tortillas.

SOUTHWESTERN-FLAVORED GROUND BEEF OR TURKEY FOR TACOS & SALAD

Steps:

• Heat oil in a 12-inch skillet until shimmering. Add onion; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef or turkey and cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt and pepper, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or taco salad).

V'S SOFT TURKEY TAQUITOS WITH SOUTHWESTERN DIP

Steps:

• Make the Dip and refrigerate ahead of time.
• Mix sour cream and mayonaise together in a bowl. Mix dry ingredients in a separate bowl. Add dry spices to sour cream and mayonaise mixture stir to combine, cover & refrigerate for 2 hours to allow flavors to meld.
• Taquito instructions: Heat oil in frying pan. Add one corn tortilla and fry for just a second, then turn and repeat. Place tortilla on a paper towel lined cookie sheet fitting about 6-8 per sheet. Place another papertowel over the tortillas and repeat with the rest until all are cooked. Sprinkle Salt over the tortillas as you go.
• Once all the tortillas have been lightly fried and are soft, take shredded turkey and place on tortilla in a line. Gently fold tight and place seam side down on another cookie sheet. Repeat until all the taquitos are rolled.
• Heat an electric skillet or griddle between 300-350' and oil surface generously. Place one taquito seam side down, add another right up against it and continue until you have a row across the skillet and taquitos are secure. Continue another row if you have room (I can generally cook about 25-30 at a time) Check the first taquito by rolling or using tongs to make sure seam is secure before turning. Roll taquitos left to right and let them cook 1-2 minutes, then roll again until they are secure and golden.
• Place taquitos on platter and serve with Southwestern Dip, Salsa, Guacomole, Sour Cream, heated cheese whiz or whatever you like!

SLOW COOKER TURKEY TACOS

Steps:

• Brown turkey and onion in large skillet over medium heat, stirring to separate meat. Combine turkey mixture, tomato paste, salsa, cilantro and salt in slow cooker. Cover; cook on low 4-5 hours.
• Just before serving, melt butter in small saucepan over low heat. Stir in flour and salt; cook 1 minute. Carefully stir in milk. Cook and stir over low heat until thickened. Remove from heat. Combine sour cream and sprinkle of ground red pepper in small bowl. Stir into hot milk mixture. Return to heat; cook over low heat 1 minute, stirring constantly.
• To serve, spoon 1/4 cup turkey mixture into each taco shell. Spoon sour cream mixture over taco filling.

TURKEY TACOS

Steps:

• Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
• Meanwhile, heat a large nonstick skillet over med-high heat.
• Add in the olive oil; then add in the turkey and break up with a wooden spoon.
• Season the meat with salt, pepper, and poultry seasoning.
• Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
• Cook 5 minutes, then stir in the beer and deglaze the pan.
• Stir in the tomato sauce and simmer on low heat for 5 minutes.
• Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
• Top with the lettuce, tomatoes, olives, and salsa verde; serve.