Turkey and Potato Taco
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 395.5
- Total Fat: 13.3 g
- Cholesterol: 49.9 mg
- Sodium: 339.1 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 7.3 g
- Protein: 24.6 g
View full nutritional breakdown of Turkey and Potato Taco calories by ingredient
Introduction
This crunchy, fresh take on tacos reminds me of the South Texas potato tacos we used to enjoy in Corpus Christi - with the extra crunch of fresh onions, peppers and celery. These are a favorite at our house. This crunchy, fresh take on tacos reminds me of the South Texas potato tacos we used to enjoy in Corpus Christi - with the extra crunch of fresh onions, peppers and celery. These are a favorite at our house.Number of Servings: 8
Ingredients
-
1 lb ground turkey breast 99% lean
4 medium potatos (3 cups diced)
Pinto beans, 1 can (3 1/2-cup servings)
1 cup green peppers, diced
1 cup white onion, diced
1 cup celery, diced
1 Tbs olive oil
16 Old El Paso Stand and Stuff Taco Shells
1 cup shredded sharp cheddar cheese
2 cup shredded lettuce
3 oz water for seasoning turkey
3 oz water for blending taco filling
3 - 6 Tbs CEIRDE's Mexican seasoning blend
Tips
To serve, heat taco shells according to package directions. Spread 1/2 cup taco filling in each taco. Layer on cheese and shredded lettuce. One serving = 2 tacos.
*CEIRDE'S Mexican seasoning blend: I make a batch of this up and keep it in my spice drawer:
6 Tbs chili powder
6 tsp each garlic powder, onion powder, black peper, red pepper flakes and cumin.
3 tsp each oregano and paprika
Mix well.
For a mildly hot flavor, use 3 tablespoons per pound of meat. To hear my husband say "ole!!" I double that.
Directions
Microwave turkey breast for 4 minutes, drain and chop, repeat. Microwave additional 2 minutes until cooked though. (10 minutes total). Tranfer to a large skillet.
Combine spices* and sprinkle over meat. Add 3 oz water; stir. Simmer at medium heat until water is absorbed, about 10 minutes.
Chop potatos to a 1/2 inch dice. Boil 10 minutes or until cooked through. Drain.
While potatos and meat are simmering, chop celery, onion and green pepper to 1/2 inch dice.
Heat olive oil in a large skilled. Add green pepper, celery and onion and heat until onions begin to soften - 3 or 4 minutes. Do not over cook if you want to keep the crunch.
Drain and rinse 1 can of Bush' white beans or pinto beans. Add turkey breast, beans and potatos to the cooking onion, peppers and celery. sprinkle with remaining 3 ounces of water. Stir to combine.
Cook on medium heat for 10 minutes.
Serving Size: makes 8 1-cup servings (2 tacos per serving)
Combine spices* and sprinkle over meat. Add 3 oz water; stir. Simmer at medium heat until water is absorbed, about 10 minutes.
Chop potatos to a 1/2 inch dice. Boil 10 minutes or until cooked through. Drain.
While potatos and meat are simmering, chop celery, onion and green pepper to 1/2 inch dice.
Heat olive oil in a large skilled. Add green pepper, celery and onion and heat until onions begin to soften - 3 or 4 minutes. Do not over cook if you want to keep the crunch.
Drain and rinse 1 can of Bush' white beans or pinto beans. Add turkey breast, beans and potatos to the cooking onion, peppers and celery. sprinkle with remaining 3 ounces of water. Stir to combine.
Cook on medium heat for 10 minutes.
Serving Size: makes 8 1-cup servings (2 tacos per serving)