Friday, March 24, 2006

Turkey Tacos

This tastes just as good as making it with beef, and has quite a bit less fat and cholesterol. Toddler and hubby-approved :)

Total time: about 30 minutes (including chopping and simmering time).
Makes 4 servings

Meat filling:
1 tbsp olive oil
1 small yellow onion, finely chopped (1/4" dice at the biggest)
2-3 cloves garlic, minced
1/4 red bell pepper, finely chopped (1/4" dice)
1lb ground turkey
4Tbsp Penzey's Bold Taco Seasoning mix
3/4 cup water + 1 Tbsp Penzey's beef soup base, or 3/4 cup beef broth, or 3/4 cup water

Suggested Accompaniments:
taco shells or tortillas
shredded cheese
sour cream
chopped onion and tomato

In a large skillet, heat the olive oil over medium-high heat. Add onion and saute until it is transparent throughout and starting to brown. Add chopped bell pepper and garlic and cook about a minute or until it is fragrant (i.e. the kitchen will suddenly smell like garlic). Add turkey meat, and brown until fully cooked. There is no need to drain since turkey is extremely lean. Add the dry taco mix to the turkey, and cook for 2-3 minutes with the meat. Then add the beef broth, and stir well, scraping the bottom of the skillet to pick up any fond (the browned, stuck-on particles). Simmer over low-medium low, covered, about 10 minutes, stirring occaisionally. If the juice looks a little runny at this point, take the lid off and simmer a few minutes longer. Serve warm with your choice of toppings and warm shells.

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