nd stir ground turkey in hot oil until turkey is browned and
inute.
Add the stock, turkey meat, corn and tomato paste
add to the tomato: the turkey, mexican cheese, paprika and fresh coriander
Heat oven to 375 degrees.
Combine turkey,
soup, milk and chilies.
Heat slowly, stirring until bubbling.
Sprinkle 1/3 of the corn chips on the bottom of a 2 quart casserole dish.
Pour in half of the turkey mixture, half of onions, and half of each of the cheeses.
Layer another 1/3 of the corn chips, remaining turkey mixture, onions and cheeses.
Top with remaining corn chips.
edium-high heat. Add ground turkey and break it up with
Place tortilla chips in 12 x 15 x 2-inch Pam sprayed pan. Crush chips slightly.
Add cut up turkey.
Blend 1 cup broth and remaining ingredients (except cheese) and pour over turkey.
Top with cheese.
Cover with foil and bake in 350\u00b0 oven about 45 to 50 minutes.
In a large mixing bowl, combine turkey, gravy, sour cream, chili peppers, green onions and olives.
Grease the sides of a microwave-safe 1 1/2-quart casserole.
Sprinkle 1/3 of the corn chips over the bottom of casserole.
Pour half the turkey mixture over chips.
Top with half the cheese.
Repeat layers, reserving last portion of corn chips.
In medium bowl combine turkey, egg, garlic, onion, breadcrumbs, chili powder and cumin.
Shape into approximately 36, 3/4-inch balls.
Place tortilla chips in self-sealing plastic bag.
Add meatballs to bag and toss gently to coat meatballs thoroughly.
Lightly coat 15x10x1-inch baking pan with nonstick spray and arrange meatballs.
Bake in a preheated 350 degree oven for 20 minutes or until turkey is no longer pink in center.
In small bowl combine sour cream and salsa.
Use as dip for meatballs.
Prepare macaroni according to package directions; drain.
In large skillet, spray pan with cooking spray.
Add the ground turkey, onion, celery, salt, cumin and garlic powder.
Cook until turkey is no longer pink and onion and celery are tender.
Stir in the tomatoes, beans, green chilies, corn and olives.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Stir in macaroni; heat through.
Sprinkle Cheddar cheese on top. Refrigerate leftovers.
Serves 6 to 8.
side.
Place the ground turkey in a bowl. Add the
Place turkey thighs in crockpot.
Add tomato sauce, chiles, onion, worcestershire, chili powder and garlic powder.
Cover and cook on low for 10 to 12 hours.
Remove turkey from bones; discard bones.
Shred turkey and return to pot.
Stir to combine well with sauce.
Spoon meat and sauce onto a tortilla and roll up.
Garnish with cheese, sour cream, tomatoes and lettuce.
Repeat with remaining tortillas.
Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.
he onion mixture with the turkey, taco seasoning, and 2 tablespoons
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Add ground turkey and cook until no pink remains, about 5 minutes. Mix in salsa and taco seasoning.
Layer turkey mixture, refried beans, tortilla chips, enchilada sauce, and American cheese in a 9x13-inch pan. Top with olives.
Bake in the preheated oven until heated through, 15 to 20 minutes.
Place turkey thighs in crock pot.
Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
Cover and cook on low for 10-12 hours.
Remove turkey from crock pot, shred meat and discard the bones.
Return the meat to the pot and stir to mix sauce and meat thoroughly.
Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
Brown turkey in a large skillet; add onion, tomatoes and spices.
Cook 10 minutes.
Line a 9 x 13-inch pan with rice.
Top with turkey mixture.
Top with cheese.
Bake 20 minutes at 375\u00b0.
In a large mixing bowl, combine turkey, 1/2 cup sour cream, 1 1/2 teaspoons taco seasoning, 1/2 can soup, 1 cup cheese, onion, salsa and olives.
Place 1/3 cup filling on each tortilla.
Roll up and place, seam down, in a greased 13 x 9 x 2-inch dish. Combine remaining sour cream, taco seasoning and soup.
Pour over tortillas.
Cover and bake at 350\u00b0 for 30 minutes.
Sprinkle with remaining cheese.
Serve with shredded lettuce and chopped tomatoes, if desired.
Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.
Chop jalapeno, peppers and onion.
Mix jalapeno, peppers and onion with minced garlic, turkey, chili, cumin and black pepper.
Heat skillet to high and cook turkey mixture until no longer pink.
Remove skillet from heat and stir in sour cream, cream cheese and cilantro.
In a bowl, combine turkey, 1/2 cup sour cream,