Chipotle Turkey Taco Salad

Taco salad. So easy to make in such a short amount of time. I tend to make mine heavy on the lettuce, light on the toppings, and hot spicy ground turkey. None-the-less, this is a great recipe to use for a group of 2 to a group of 10!

With LOVE from Texas,
The Pint-Sized Mayo

Chipotle Turkey Taco Salad

2-4 Servings

Ingredients:

• 1 pound ground turkey
• 1 recipe chipotle taco seasoning (can use 1 packet of taco seasoning instead, but add 1/2 tablespoon of chipotle chili powder)*
• 1/4 cup low sodium chicken broth
• 1/2 cup water
• 1 bag (8 ounces) shredded iceburg lettuce
• light sour cream, for serving (optional)
• shredded cheddar and monterey jack cheese, for serving (optional)
• guacamole, either store bought or homemade, for serving (optional)
• salsa, either store bought or homemade, for serving (optional)
• chopped tomatoes, for serving (optional)
• sliced green onions, for serving (optional)
• crushed up tortilla chips, for serving (optional)
• favorite salad dressing, for serving (optional)

Directions:

Heat a large skillet/pan over medium high heat. Add ground turkey, and cook until browned.

Stir in the seasoning, chicken broth, and water. Once the mixture comes to a boil, reduce to a simmer. Allow to cook uncovered for an additional 5 minutes.

Remove pan from heat and allow to cool for about 5 minutes. Then serve in bowls over lettuce, and let everyone dress their salad as they see fit.

Enjoy!!

“I don’t think America will have really made it until we have our own salad dressing.  Until then we’re stuck behind the French, Italians, Russians and Caesarians. ” – Pat McNelis

Mexican Stuffed Pasta Shells

Tex-Mex + Italian = UHHH-mazing. This is a marriage so good I couldn’t keep it to myself. As you should know by now, I’m a HUGE pasta lover. This is basically my version of a pasta taco. Enjoy all the YUM in your tum!!

With LOVE from Texas,
The Pint-Sized Mayo

Mexican Stuffed Pasta Shells

4 Servings

Ingredients:

• 1/2 pound ground turkey
• 1/4 cup white onion, chopped
• 1/2 green bell pepper, chopped
• 1.5 tablespoons homemade taco seasoning
• 1/4 cup water
• 1 (3 ounce) package cream cheese
• 6-8 jumbo pasta shells, cooked according to package directions
• 1.5 cups salsa (divided)
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1/2 cup green onions, sliced
• sour cream, for serving
• black olives, sliced, for serving

Directions:

Preheat oven to 350°F, and spray an 8″x8″ pan with non-stick spray.

In a pan cook ground turkey until browned. Once most of the pink has cooked away, add the onions and bell pepper.

Next add taco seasoning and water. Simmer until fully incorporated.

Add cream cheese, cover and simmer until cheese is melted and everything is blended well. Set aside and cool completely.

While ground turkey is cooking, cook the pasta shells according to directions; drain. Make sure you set each shell out individually on cutting board/baking sheet so that they don’t stick together.

Pour 1/2 cup salsa on bottom of the prepped baking dish.  Stuff each shell with the meat mixture. Place shells in 8’x8″ pan open side up.

Repeat for the remaining pasta shells until all are filled.

Cover shells with 1/2 cup salsa.  Cover the pan with foil and bake for 30 minutes.

After 30 minutes, sprinkle shredded cheese and bake for 10-15 additional minutes.

Allow the pan to cool for about 5 minutes.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and the remaining salsa.

Enjoy!!

“Conversation is food for the soul.” – Mexican Proverb