Turkey Tacos/Taco Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6-8 Taco Shells
Taco Filling 30 ml (2 tbsp.) vegetable oil 1 large onion finely minced 500 g (1 lb) ground turkey 7 ml (1 1/2 tsp) chili powder 2 ml (1/2 tsp) ground cumin 1 ml (1/4 tsp) oregano 7 ml (1 1/2 tsp) salt 1-2 cloves fresh garlic pressed 0.5 ml (1/8 tsp) cayenne pepper 12 ml (2 1/2 tsp) cornstarch 75 ml (1/3 c) water 50 ml (3 tbsp.) taco sauce 398 ml (14 fl oz) can pineapple chunks drained
Garnishes 1 tomato diced 150 ml (2/3 c) cheddar cheese shredded 625 ml (2 1/2 c) lettuce finely shredded 250 ml (8 oz) taco sauce
Salad Garnishes: 500 ml (2 c) carrots shredded 500 ml (2 c) mushrooms sliced 500 ml (2 c) chow mein noodles 2 tomatoes cut into wedges
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Directions: |
Directions:Conventional Directions Heat oil in small fry pan over medium-high heat. Add onion and garlic and cook until translucent. Add ground turkey and stir to break up. Saute about 2 min until cooked through. Stir in spices. Mix cornstarch with water and stir into mixture. Bring to boil stirring constantly. When mixture thickens add taco sauce and pineapple chunks. Mix gently. Heat well.
Microwave Oven Directions Decrease vegetable oil to 15 ml (1 tbsp.) salt to 2 ml (1/2 tsp) cornstarch to 7 ml (1 1/2 tsp) Cook onions and garlic in oil in a 2L (2 quart) micro-safe casserole on high for 2 min or until translucent. Add turkey and stir to break up. Cook on high for 4 to 5 min or until cooked through. Stir 2 or 3 times while cooking to crumble ground turkey. Stir in spices. Combine cornstarch, water and 50 ml(3 tbsp.) of taco sauce and stir into meat mixture. Cook on high for 2 min stirring once. Add pineapple chunks and stir gently.
To serve: Place taco meat mixture in the centre of a large platter with garnishes attractively arranged around the outside. Then let everyone fix their own taco or taco salad. |
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Number Of
Servings: |
Number Of
Servings:6-8 Tacos |
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