Categories: Main Dish, Rachael Ray, Tex-Mex
Ingredients
- 8 super-size taco shells (Old El Paso or Ortega brands)
- 2 tablespoons extra virgin olive oil
- 1 1/3 lbs ground turkey
- salt
- fresh ground black pepper
- 2 teaspoons poultry seasoning
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 1/4 cup golden raisin, chopped
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 cup beer or 1/2 cup chicken broth
- 1 cup tomato sauce
- 2 cups shredded monterey jack pepper cheese
- 1 romaine lettuce hearts, shredded
- 2 firm plum tomatoes, diced
- 1/2 cup green pimento stuffed olive, chopped
- 1 cup salsa verde (or your choice of salsa)
Directions
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Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
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Meanwhile, heat a large nonstick skillet over med-high heat.
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Add in the olive oil; then add in the turkey and break up with a wooden spoon.
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Season the meat with salt, pepper, and poultry seasoning.
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Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
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Cook 5 minutes, then stir in the beer and deglaze the pan.
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Stir in the tomato sauce and simmer on low heat for 5 minutes.Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
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Top with the lettuce, tomatoes, olives, and salsa verde; serve.