Tuesday, February 8, 2011

Mexican Night at the Wilsons

Yesterday I mentioned family recipes that become a cycled staple and I think I just found one of ours. It's the second time I have made it, and it's just perfect because it's low fat, palatable, nutritious, quick, and leaves you with delicious leftovers: Chilli Turkey Tacos. I was able to make these even after an exhausting day of Ikea and walking around the city with my still broken toe. Easy peasy.

The ingredients, plus a bit of brown sugar, a pinch of salt and your choice of taco or tortilla, & sour cream.

For leftovers, you can always turn the turkey chili filling into a giant plate of nachos, just add salsa and some shredded cheese! This would be perfect hockey night in Canada food.

Turkey Chilli Taco Recipe:

1 tbsp olive oil
1 finely chopped onion
1 lb 2 oz ground turkey
2 tsp of chilli powder or flakes
440 g tin of chopped tomatoes
2 tbsp tomato paste
2 tsp brown sugar
pinch of sea salt
425 g tin red kidney beans, drained and rinsed
taco shells or nacho chips
sour cream for topping
optional shredded sharp cheddar cheese for topping
optional salsa

Heat the olive oil in a skillet, add the onion and cook on medium heat until soft, about 3 minutes. Increase to high heat and add turkey. Cook until browned. Make sure to break up any large lumps.

Add the chilli powder/flakes, cook for 1 minute. Stir in tomato paste and chopped tomatoes, and 1/2 cup of water. Bring to a boil, then simmer for 20 minutes. Stir in the sugar, kidney beans and salt. Remove from heat. Mmmm, so tasty!

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