Chipotle Turkey Taco Salad Recipes

Steps:

• Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
• Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
• Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
• Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

Steps:

• In a large skillet, cook turkey, peppers, onion and garlic over medium heat 6-8 minutes or until turkey is no longer pink and vegetables are tender, breaking up turkey into crumbles; drain., Stir in salsa, beans, chili powder and cumin; heat through., Divide romaine among four plates. Top with turkey mixture; sprinkle with cilantro and toppings of your choice. Serve immediately.

Steps:

• Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl.
• Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt.
• Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad.
• Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper.
• Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes).
• Remove the turkey from heat and keep warm to assemble the salad.
• Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.

Steps:

• Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
• Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
• Combine all Pico de Gallo ingredients in a small bowl and serve.
• To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.

Steps:

• In 10-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the salsa and the water; cook 1 minute.
• Place 1 cup lettuce in each of 6 bowls or shallow plates; top evenly with tortilla chips, tomatoes, beef mixture, remaining 1/2 cup salsa, the sour cream, onions and cheese.