Turkey Tacos Picadillo

I’m baaaack!

I know, I know…I haven’t posted in about three weeks!  They have been very hectic weeks for sure, coupled with eating out and prepping for my sister’s bridal shower.  I didn’t cook at all one week.  (Unbelievable, really!)  But, I have a few meals from the last week or so to catch up on, starting with Turkey Tacos Picadillo.  I found a version on foodnetwork.com and based mine off of it.  It was delicious.

  • Start by chopping 1 onion (I used a red one), 4 cloves of garlic, and 1 jalapeno (seeded).

  • Add 2 tablespoons canola oil to a skillet over medium heat.  Add the vegetables and season with 1.5 tablespoons chili powder, 1 teaspoon cumin, and some salt.
  • Cook, stirring occasionally, until the veggies are tender (about 10 minutes).

  • Raise the heat.
  • Add about 1/2 large can of diced tomatoes.  Let boil for about 2 minutes.
  • Add 1 package ground turkey.  Break up with a wooden spoon.
  • Add about 2/3 cup chicken broth.
  • Let simmer for about 12 minutes, stirring occasionally.

  • While the meat mixture simmers, chop about 1/4 cup cilantro.
  • Add the cilantro to the meat, along with some s&p.

Serve the tacos with whatever toppings you prefer.  (I went with salsa, shredded lettuce, and a shredded Mexican cheese blend.)  I also went with whole wheat tortillas.

Matt and I both loved this meal.  I would definitely add a can of black beans next time though for a little more substance.  Enjoy!

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