Updated: Mar 24
You know those recettes you find yourself making over and over again? Well, this is one of those. It's a crowd favorite, makes enough for Two-fer Tuesdays, can be made into tacos, salad, lettuce wraps, or eaten on its own. It's a workhorse, I tell you. At my house, the kids want hard shell tacos, my husband wants soft tacos, and I frequently eat it over chopped romaine. You can please anyone with this, I tell you.
Plus, it is easily customized. Want more veggies? Throw them in. Les enfants won't go ANYWHERE near veggies? Take them out. Like more heat? Add more chipotles. You get the picture. Try this ce soir and make it your own. Then, I swear you'll be making it time and time again.
French lesson du jour:
Recettes - recipes
Les enfants - children
Ce soir - tonight
Makes around 6 cups (or 18 servings of 1/3 cup each)
2 pounds ground turkey
Salt and pepper, to taste
1/2 cup diced onion
1 poblano, diced
1 yellow squash, diced
1 small red or orange bell pepper, diced
1 T chili powder
1-3T diced chipotles* (depends on desired heat level)
3 8oz cans tomato sauce
Toppings: avocado, shredded cheese, greek yogurt (or sour cream)
Season turkey liberally with salt and pepper. Heat olive oil in a large nonstick skillet** over medium heat. Brown turkey in skillet. Remove turkey from skillet and set on paper towel lined plate. Pour a little more oil in the skillet. Once it is shimmering, add onions and veggies, season with salt and pepper to taste, and saute 4-5 minutes until soft. Add turkey back to pan and mix. Then add remaining ingredients, stir and let bubble/cook for 10 minutes. If it is too thick, you can think with a few tablespoons of water. Otherwise, voila! It's ready to taste, adjust seasoning and then be served with toppings.
*I found a jar of chopped chipotles in adobo sauce at my grocery. If you can't find that, you should be able to find whole chipotles in adobo sauce. Just chop it by hand and add to the filling. Start with one and see if you'd like to add more for spice.
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