Brown the turkey, adding onions, garlic and celery about half way through. One by one add the remaining ingredients. Do not drain anything just dump it in! Heat to boiling and simmer for 30 minutes.
This recipe is very flexible - you can add more celery, stewed tomatoes, taco or ranch seasoning and cumin if you'd like to. Sometimes I like to puree the beans before putting them in to make it thicker.
This freezes well and just gets better the longer it sits.
eat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green
ver medium-high heat. Cook turkey in skillet, separating into small
nd stir in the ground turkey. Cook and stir until the
Saute turkey in a skillet without oil until meat is brown, about 15 minutes. Add taco seasoning and cook until done.
In
a large bowl add a layer in the following order of lettuce, turkey, tomatoes, olives, then sprinkle cheese on top.
Pour dressing over all. Garnish with chips.
Cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. Add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
Arrange salad greens onto 2 plates. Top greens with tortilla chips, cheese, and onion. Spoon turkey over the each salad. Top with salsa and sour cream.
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
eat. Add ground turkey and fully cook. Stir turkey into the pot
Place onions, jalapeno, and garlic in a grill pan over medium heat; cook and stir until fragrant, about 3 minutes. Stir in ground turkey, taco seasoning, and green bell pepper. Cook and stir until turkey is completely cooked through, 20 to 30 minutes. Divide turkey mixture among the tortillas.
Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth, taco seasoning, and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.
In a large pot sprayed with non-stick cooking spray, brown the ground turkey and onion over medium heat.
Add the zucchini, peppers and taco seasoning. Stir to coat all the vegetables with the seasoning.
Add the beans and diced tomatoes broth and quinoa. Turn up the heat to high and bring to a boil. Then cover and simmer about 20 minutes until quinoa soaks up most of the liquid.
Stir in the lime juice and serve! Sprinkle shredded cheese on top, if desired.
Place turkey in a large deep skillet, season with garlic salt and cook over medium high heat until fully cooked. Crumble and set aside to cool.
Mix together the turkey, lettuce, green onions, kidney beans, cheese, pickles and olives.
Whisk together the mayonnaise, lemon juice, vinegar and taco sauce.
Pour dressing over salad and refrigerate. Before serving, mix in 2 cups broken tortilla chips. Garnish with whole chips and serve.
Brown turkey.
Add water and taco seasoning.
Boil and simmer 15 to 20 minutes.
Combine veggies (all but tomatoes).
Line platter with lettuce mixture.
Top with turkey mixture and sprinkle with cheese.
Add tomatoes.
Serve with tortilla wedges.
In a skillet, brown turkey.
In a large salad bowl, combine chopped lettuce, diced tomatoes, shredded cheese, brown turkey and crushed corn chips.
Toss lightly.
Add taco sauce and mix.
Spray 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat.
Add turkey and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until turkey is browned and cooked through, 5 to 8 minutes.
Add water and taco seasonings mix and stir to combine thoroughly.
Bring liquid to boil.
Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes.
Prepare taco mixture according to the directions on the package of taco mix.
For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients.
Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.
lt, and pepper.
Place turkey breast in a self-sealing
Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12-15 minutes, until liquid is aborbed. Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.
he onion mixture with the turkey, taco seasoning, and 2 tablespoons of
In microwave, crumble turkey; cook until no longer pink. Drain; mash turkey with potato masher to make into fine pieces. Add all other ingredients.
Serve on lettuce with grated cheese, black olives, sour cream and fresh tomatoes.
Serves 8.