As some of you may have noticed, we haven’t been keeping up with our once per week plan (life happens!), so we have decided to post every other week for the time being…
(Susan) Several years ago my friend Lynn gave me this recipe, and over time I have experimented with varying the ingredients. As with many dishes in my repertoire, this recipe is really more a method than a specific recipe. It remains one of our favorite quick, easy and healthier go-to meals, and is always a hit at parties or potlucks as a dip with tortilla chips.
Southwest Turkey Wraps (filling)
- 1 pound ground turkey breast
- 1 small to medium yellow onion, finely diced
- 1 can Ro-Tel diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 package reduced sodium taco seasoning (or 3 tbl dried)
- 1/4 cup chopped fresh cilantro, or to taste (or 1 tbl dried)
- 1 tsp Mrs. Dash (onion & herb flavor preferred)
- 1/2 tsp onion or garlic powder
- Tortillas, chips, taco shells, etc.
- Desired toppings
Brown and chop ground turkey and onion in skillet with olive oil using my favorite kitchen tool, the Mix ‘N Chop. Blend taco seasoning into turkey. Mix in Ro-Tel tomatoes, including all the liquid. Add beans, corn, Mrs. Dash, onion powder and cilantro. Cover and simmer over low heat about 15 minutes to blend flavors.
Spoon turkey mixture onto flour tortillas or taco shells, and top with cheese, sour cream, and avocado or other toppings as desired. Or, place turkey mixture in pie plate and cover with shredded cheese to serve as a dip with tortilla chips and sour cream on the side.
If you like spicy food, use hot or cilantro & lime Ro-Tel tomatoes, spicy taco seasoning, or pepper jack cheese. For a tasty vegetarian version, add more veggies such as bell peppers, sweet potatoes or chickpeas, or use a meat substitute. Another interesting option is to place the mixture into a baking dish, top with cornbread batter and bake according to the cornbread directions. The result is reminiscent of a tamale.
See what I mean about this being a method rather than a specific recipe? 🙂
(Erin) This is one of those recipes that is good as is, so I don’t usually make many
substitutions. However, I had lots of bell peppers and two jalapeños so I tossed those in with the onions. While cooking, there may seem like a lot of liquid. Don’t drain it! It is helpful for keeping the turkey from drying out.
We got multiple meals out of this big batch. First, as a dip with melted cheese and plain greek yogurt as a healthy sour cream sub (brand matters though, some plain versions taste sweet!). Second, as a topping for mini-bell pepper nachos. And third, as a wrap.
Logan is traveling this week to a conference in San Francisco and unable to join us. He should be back next time.
What variations would you choose? -CT/MA