all-american ground turkey

Categories
Main dish
Tex/mexican
Turkey
Yield
4 servings
MeasureIngredient
3 tablespoons Peanut or olive oil
2 larges Onions; finely chopped
Garlic cloves; pressed or minced (up to 4)
2½ pounds Ground turkey
1¼ cup Fresh corn kernels (about 2 medium ears)
  Fresh Tomato Salsa or
2 cups Chopped tomatoes
4 cups Shredded lettuce Salsa Verde
⅔ cup Dry white wine
¾ teaspoon Salt
18  Corn tortillas; warmed or crisped before serving OR
12  Flour tortillas; warmed or crisped before serving
3 cups Shredded cheese
2 cups Sour cream

TOPPINGS

1. Heat the oil in a large frying pan set over medium-high heat. Add the onions and garlic and stir until the onions are wilted, about 5 minutes. Add the turkey and cook, stirring occasionally to break up any chunks, until browned thoroughly, about 10 minutes. Add the corn, 3 to 6 tablespoons of the Fresh Tomato Salsa or Salsa Verde, the wine and salt. Cook until most of the liquid has been absorbed, 10 to 15 minutes

2. To assemble, spread about ⅓ cup of the turkey filling in the middle of a tortilla. Top with some of the remaining salsa, chopped tomatoes, shredded lettuce, cheese and sour cream. Fold and serve.

TIPS *You can also make these tacos with leftover holiday turkey. Use about 6 cups diced roasted turkey meat and add a little extra wine for more moisture. *Turkey tends to dry out easily, so when reheating this filling, add a little more wine or some water.

from The Well-Filled Tortilla Cookbook by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 01-12-95

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