turkey and potato taco filling

4 oz tap
2 cup Bell peppers
16 oz Ground Turkey breast - 97% fat free
32 oz russet potato
1 cup chopped Onions
seasoning mix*

*Ceirde's taco seasoning:
per 1 lb. of meat:
1 Tbs chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp red pepper flakes
1 tsp cumin
1/2 tsp oregano
1/2 tsp paprika
3 oz water

Combine spices and sprinkle over meat in skillet. Add water and stir. Simmer at medium heat until water is absorbed, about 10 minutes.

- Scrub and cut potatoes to about a 1 inch dice, not smaller. Boil , covered, until they are fork tender, or about 15 minutes.
- While they are boiling,
- Brown the turkey breast in a large non-stick skillet. Add water and seasoning. Chop and stir the meat until it is no longer pink. You can add more water as needed to keep the meat from sticking.
- Chop onions and peppers to a small dice. Add them to the skillet and continue cooking over medium heat until the onion is translucent.
- Drain the cooked potatoes. Now that they are cooked you can chop them to a finer dice (about 1/2 inch) and they will hold their consistency.
- Add potatoes to the skillet and mix everything together.

Serving Size: makes 5 two-cup servings or filling for 10 small hard shell tacos.