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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