2 teaspoons olive or canola oil
1-1¼ pounds lean ground turkey
¼ cup mild chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon salt, or more, to taste
¼ cup water
Heat oil in large skillet over medium heat. Add ground turkey and cook until browned, using back of a spoon to crumble. Cook until meat reaches temperature of 165 degrees.
Add salsa, chili powder, cumin, coriander, salt and water to meat in skillet; mix thoroughly and bring to a simmer. Simmer for 5-10 minutes until heated through.
Serve with hard or soft taco shells and your favorite taco toppings.
Cook's notes: My kids love this version for tacos with cheese. I use this meat in a taco salad, as a topping for baked potatoes or stir it into a bowl of black bean soup.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close