"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: 55 Cafeteria Copycat Recipes That'll Take You Back
VERIFIED BY Taste of Home Test Kitchen
- 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 forTexas Turkey Tacos
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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."