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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 5 |
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My sister made this and I got to try it. I thought it was quite good and she asked me to post it so here ya go sis. Ingredients:
1 lb ground turkey |
1 tablespoon olive oil |
1 large onion, chopped |
2 jalapeno chiles, seeded and chopped |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1/4 teaspoon ground cinnamon |
3/4 teaspoon salt |
4 tablespoons tomato paste, divided |
1/2 cup chopped pitted green olives |
2 tablespoons olive brine |
1 (8 ounce) can low-sodium tomato sauce |
1/2 cup water |
10 (6 inch) corn tortillas |
1 cup shredded cheddar cheese |
Directions:
1. Heat a skillet that has been coated with non-stick cooking spray over medium-high heat.
2. Add in turkey; cook, breaking up with a wooden spoon for 6-8 minutes or until no longer pink.
3. Transfer turkey to a plate or bowl using a slotted spoon; discard any liquid in the skillet; wipe skillet clean with a paper towel.
4. Heat olive oil in the skillet over medium heat.
5. Add in onion and jalapeno pepper; stir/saute for 8 minutes. Add in the cumin, oregano, cinnamon, and salt; stir/saute for 2 minutes.
6. Take skillet off of burner.
7. Add in 3 tablespoons tomato paste, olives, olive brine, and cooked turkey; stir to combine.
8. Coat a 13x9 inch baking dish with non-stick cooking spray.
9. Mix together the remaining 1 tablespoon tomatoe paste, tomato sauce, and water in a small skillet; heat over medium heat and simmer for 1-2 minutes.
10. Dip 1 tortilla in tomato sauce to soften.
11. Place tortilla on a plate; spoon 1/3 cup of turkey mixture down the center of the tortilla.
12. Roll up tortilla and place seam side down in the baking pan.
13. Repeat this with the remaining tortillas and filling.
14. Spoon remaining tomato sauce over the top.
15. Sprinkle with cheese.
16. Cover loosely with foil; bake ina 375° oven for 30 minutes or until heated through.
17. Serve with salsa, guacamole, and sour cream if desired.
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