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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My family really enjoyed these tacos. These were so easy to make. When I made this recipe I was out of salsa so I used Rotel (tomatoes & chilies). Plus I didn't have Tabasco sauce so I used hot sauce. I found this recipe in The Big Book Of Easy Suppers. The mexican taco can be infinitely adapted to virtually any flavorite ingredient, including beef, chicken, sausage, or seafood, with assorted toppings. Ingredients:
8 soft corn tortillas or 8 purchased crisp fold taco shells |
2 teaspoons vegetable oil |
1 1/4 lbs ground turkey |
1/4 cup fresh salsa or 1/4 cup good quality purchased salsa, slightly drained |
1 teaspoon chili powder |
1/4 teaspoon ground cumin |
1/2 teaspoon salt |
fresh ground pepper |
3 -4 drops tabasco sauce |
16 ounces vegetarian refried beans |
1 tablespoon butter |
sour cream |
chopped green onion |
chopped tomato |
grated cheddar cheese |
shredded lettuce |
chopped avocado (optional) |
chopped olive (optional) |
Directions:
1. Warm the tortillas (see note). Meanwhile, in a large nonstick skillet over medium heat, warm oil. Add turkey and saute, breaking up meat with a spoon, until meat is browned, about 5 minutes. Add salsa and sesaonings and mix well. In a medium saucepan over low heat, combine beans and butter and cook, stirring occasionally, until warmed through.
2. To assemble, cover a tortilla with a light coating of bean mixture. Add about 2 tablespoons meat mixture in a strip down the center. Add a spoonful of salsa and sour cream, a few chopped green onions, tomatoes, cheese, lettuce, and other toppings of your choice. Fold in half and serve immediately. Repeat with remaining tortillas and filling.
3. Note: To warm tortillas, wrap in damp paper towels and warm in the microwave oven for 30 seconds or in a preheated 350 oven for 10 minutes.
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