TURKEY PICADILLO II
A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.
Provided by jeidipippins
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
- Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g
TACOS WITH TURKEY PICADILLO
Picadillo is a typical filling for tacos, enchiladas and chilies, traditionally made with ground beef. I lighten the sweet and savory mixture by using ground turkey breast.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.
- Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
- Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
- Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry. Toss with the remaining vinegar. Heat the tortillas and spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 7 grams, Carbohydrate 39 grams, Fat 10 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 12 grams, TransFat 0 grams
TACOS PICADILLO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings (12 tacos)
Number Of Ingredients 18
Steps:
- Put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes, and their juices and boil to thicken, about 2 minutes. Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes. Stir in cilantro, taste, and season with salt and pepper as desired. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so its about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, 30 second to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve encouraging your diners to build their own tacos, with meat in the shell with fixings on top.
TURKEY TACOS PICADILLO
This recipe shows you how to make your own crispy-fried taco shells filled with cheese, tomato, avocado, lettuce and topped with sour cream.
Provided by Food Network Canada
Categories Hot and Spicy,lunch,Main,Mexican,tomatoes,turkey
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 17
Steps:
- Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.
TURKEY TACOS PICADILLO
Picadillo, a Latin American classic, is typically made with beef, but juicy turkey stands in well here. Scented with cumin and chili powder, the filling for these crunchy tacos is sweet and savory.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
- To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
- Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.
TURKEY PICADILLO
I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. -Anita Pinney, Santa Rosa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cook noodles according to package directions., Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.
Nutrition Facts : Calories 463 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 535mg sodium, Carbohydrate 69g carbohydrate (19g sugars, Fiber 9g fiber), Protein 30g protein.
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