Southwest Turkey Tacos
Prep
20 Minutes
Total Time
6 Hours
20 Minutes
Servings
12
Ingredient List
- 1 package (20 oz) extra-lean ground turkey
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups salsa
- 1 can (15 oz) Progresso™ black beans, drained
- 1 can (11 oz) whole kernel corn with red and green peppers, drained, rinsed
- 1 tablespoon chili powder
- 24 shells from 1 box (17.2 oz) Old El Paso™ Stand 'n Stuff Taco Shells (36 Count)
- 3 tablespoons finely chopped fresh cilantro
- 3 cups chopped lettuce
- 3 medium tomatoes, chopped (1 1/2 cups)
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Recipe Continues Below
Preparation
- In 12-inch skillet, place turkey and onion; sprinkle with salt and pepper. Cook over medium-high heat 4 to 6 minutes, stirring occasionally, until turkey is no longer pink.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix turkey mixture, salsa, beans, corn and chili powder.
- Cover; cook on Low heat setting 6 to 7 hours.
- To serve, heat taco shells in oven as directed on boxes. Stir cilantro into turkey mixture. Spoon about 1/4 cup mixture into each warm taco shell; top with lettuce and tomatoes.
Expert Tips
- This taco mixture is also delicious served over rice and topped with chopped fresh cilantro.
- Top with fat-free sour cream, if desired.
- Want to add a little heat? Serve with hot sauce, Sriracha or Old El Paso™ Hot Jalapeño Slices.
- Set out a spread of toppings and finishes like sour cream, salsa, guacamole, limes, sliced jalapeños and more to let each person make their perfect turkey taco combo.
Nutrition
- 1 Serving Calories 250 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g ,Trans Fat 1 1/2g); Cholesterol 30mg; Sodium 750mg; Potassium 410mg; Total Carbohydrate 30g (Dietary Fiber 5g ,Sugars 4g); Protein 15g
- % Daily Value: Vitamin A 10%; Vitamin C 10%; Calcium 6%; Iron 8%
- Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Lean Meat; 1/2 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet