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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 12 |
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My husband and I LOVE this recipe! So good-crunchy-so many great flavors-and fun to eat! Recipe adapted from Let's Eat In by Brooke Dojny and Melanie Barnard. Ingredients:
2 tablespoons canola oil |
1 cup chopped onion |
1 garlic clove, minced |
1 lb ground turkey |
1 teaspoon cumin |
1 (8 ounce) can tomato sauce |
1/4 cup water |
1/4 teaspoon crushed red pepper flakes |
1/4 cup chopped fresh cilantro |
salt |
12 taco shells |
2 cups grated sharp cheddar cheese |
2 cups shredded romaine lettuce or 2 cups red leaf lettuce |
1/2 cup thinly sliced scallion |
1/2-3/4 cup black olives, sliced |
bottled hot sauce or taco sauce or salsa |
Directions:
1. Heat the oil in a large skillet.
2. Saute the onion and garlic over medium heat for 3 minutes.
3. Add the ground turkey and cook, stirring and breaking up the clumps of meat, until the meat has lost its pink color, about 5 minutes.
4. Stir in the cumin and cook for 1 minute.
5. Add the tomato sauce and water and simmer, partially covered, over low heat for 10 minutes.
6. Raise the heat to medium, uncover the skillet, and simmer for 5 minutes more, or until mixture is quite thick but not dry.
7. Stir in the crushed red pepper and cilantro and add salt to taste.
8. While turkey mixture is cooking, preheat the oven to 350 degrees and arrange taco shells on a baking sheet.
9. Prepare grated cheese, lettuce, scallions, and olives and put them into individual bowls.
10. When turkey mixture is almost done, heat taco shells in preheated oven for 5 minutes or so.
11. When turkey mixture and taco shells are done, each person can spoon some turkey mixture into the bottom of the half-moon-shaped taco shells and add toppings of choice.
12. Finish with a sprinkle of hot sauce, taco sauce or salsa.
13. Note: Turkey filling can be made ahead and will keep in the refrigerator for a few days.
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