"My husband and I really enjoy these tacos," says Heidi Mahon Cook of Dallas, Texas. "The turkey filling is so good, we've stuffed it into pita bread, mixed it with scrambled eggs-and even stood over the stove and eaten it right out of the pan!"
Recommended: 39 Amazing Ways to Love Whole Grains
- 1/2 pound ground turkey
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1/3 cup frozen corn
- 3 tablespoons picante sauce
- 3 tablespoons chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 4 flour tortillas (7 inches), warmed
- Chopped tomato, shredded lettuce, shredded cheddar cheese and/or sour cream, optional
- In a saucepan over medium heat, cook and stir the turkey, onion and garlic in oil until meat is no longer pink. Drain if necessary. Add the corn, picante sauce, broth, salt, cumin and cayenne. Cook and stir for 5 minutes or until corn is tender.
- Spoon over tortillas. Top with tomato, lettuce, cheese and, if desired, sour cream. Roll up. Yield: 2 servings.
Originally published as Texas Turkey Tacos in Country Woman May/June 2003, p36
Reviews for Texas Turkey Tacos
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 7, 2010
"This was amazingly fantastic. We did ours with crunchy taco shells and it worked great. We were able to make a total of 8 crunchy tacos."