Type what you have

Ingredients

• ✓ ground turkey
• corn
• black bean
• tomato
• taco seasoning mix
• romaine leaf

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in corn, black beans, diced tomatoes, and taco seasoning. Bring to a simmer and cook until heated through, 10 to 12 minutes.
2. 2 Lay lettuce leaves on a flat surface and fill with turkey and bean mixture.

By Kristina72913

Ingredients

• ✓ ground turkey
• hot tomato sauce
• corn
• onion
• refried bean
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Brown ground turkey in a large skillet over medium-high heat. Stir in tomato sauce, corn, and onion. Reduce heat to medium; simmer, stirring occasionally, until liquids reduce, about 20 minutes.
2. 2 Heat beans in a separate medium skillet over medium-low heat.
3. 3 Heat tortillas over a gas stovetop burner for 1 to 2 minutes, flipping a few times.
4. 4 Fill tortillas with beans, turkey mixture, sour cream, and cheese; serve while still warm.

By Gary Bertagnolli

Ingredients

• ✓ ground turkey
• green chili
• taco seasoning mix
• cream cheese
• salsa
• green onion
• salt
• monterey jack cheese
• poblano pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
4. 4 Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
5. 5 Add stuffing to peppers and place in a baking pan.
6. 6 Bake in the preheated oven for 20 minutes.

By fire1676

Ingredients

• ✓ ground turkey
• water
• taco seasoning mix
• corn tortilla
• green chile
• enchilada sauce
• sour cream
• refried bean
• low-fat mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Brown turkey in a skillet over medium heat, breaking it up as it cooks, about 10 minutes. Stir in water and taco seasoning mix; bring to a boil. Reduce heat to low; simmer until thickened, about 5 minutes. Stir in green chilies. Set aside off heat.
3. 3 Spread a scant ⅔ cup enchilada sauce evenly over bottom of an 8x10-inch baking dish; top with 4 tortillas, overlapping if necessary. Spread ½ sour cream, ½ refried beans, ½ turkey mixture, and ⅓ cheese onto tortillas. Top with ⅔ cup enchilada sauce and 4 tortillas; firmly press down on tortillas to compact layers.
4. 4 Repeat layers, spreading remaining ½ sour cream, remaining ½ refried beans, remaining ½ turkey mixture, ⅓ cheese, and ⅔ cup enchilada sauce onto tortillas. Top with remaining 4 tortillas, remaining ⅔ cup enchilada sauce, and remaining ⅓ cheese.
5. 5 Bake uncovered in the preheated oven until cheese topping is melted and bubbling and casserole is hot, about 20 minutes.

By Katherine Howley

Ingredients

• ✓ ground turkey
• red bell pepper
• onion
• jalapeno pepper
• salsa
• sour cream
• taco seasoning
• processed cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add red bell peppers, onion, and jalapeno pepper; saute until onion is just translucent, about 5 minutes.
3. 3 Mix salsa, sour cream, and taco seasoning together in a large, oven-safe casserole dish. Add the turkey mixture and processed cheese. Mix well. Top with Cheddar cheese.
4. 4 Bake in the preheated oven until top is bubbling, about 30 minutes.

By Chillan

Ingredients

• ✓ ground turkey
• onion
• tomato
• brown gravy mix
• chili powder
• corn kernel
• elbow macaroni
• lettuce
• sour cream
• corn tortilla chip

Instructions

1. 1 Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
2. 2 Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
3. 3 Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

By JB Baby

Ingredients

• ✓ ground turkey
• green onion
• taco seasoning mix
• water
• tomato
• green chile pepper
• ricotta cheese
• egg
• flour tortilla
• sour cream
• salsa

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
2. 2 In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
3. 3 Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.

By Brenda Britten

Ingredients

• ✓ ground turkey
• cooking spray
• ground chicken
• black bean
• corn
• green chile
• salsa
• taco seasoning mix
• breadcrumb
• egg white
• enchilada sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
4. 4 Pour half the enchilada sauce over the meatloaf.
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Ingredients

• ✓ ground turkey
• elbow macaroni
• water
• tomato
• green chile
• tomato powder
• cheddar cheese
• mexican crema
• taco seasoning mix
• onion powder
• jalapeno pepper
• black olive

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ground turkey and cook, breaking up into crumbles, until browned, about 5 minutes. Add macaroni, water, diced tomatoes with liquid, and tomato powder; mix well. Cancel Saute function.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, crema, taco seasoning, and onion powder until well combined.
5. 5 Serve immediately, garnished with jalapeno and black olive slices.

By thedailygourmet

Ingredients

• ✓ ground turkey
• olive oil
• onion
• garlic
• black pepper
• yellow mustard
• cayenne pepper
• chili powder
• water
• jalapeno pepper
• hamburger bun

Instructions

1. 1 Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.
2. 2 Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.

By NomNomDelicious

Ingredients

• ✓ ground turkey
• onion
• sea salt
• cayenne pepper
• garlic powder
• black bean
• water
• green bell pepper
• green chile
• taco seasoning mix
• brown rice

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes.
2. 2 Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.

By Aron Bartram

Ingredients

• ✓ ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• kosher salt
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• queso quesadilla
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ ground turkey
• cider vinegar
• chili powder
• garlic powder
• paprika
• paprika
• salt
• cumin
• coriander
• oregano
• chipotle pepper
• cinnamon
• clove

Instructions

1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ingredients

• ✓ ground turkey
• chipotle pepper
• adobo sauce
• olive oil
• garlic
• pineapple
• onion
• taco seasoning
• water
• flour tortilla
• cilantro

Instructions

1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Ingredients

• ✓ ground turkey
• chili powder
• cumin
• paprika
• salt
• garlic powder
• onion powder
• oregano
• cayenne pepper
• water
• cider vinegar
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.
3. 3 Heat a large nonstick skillet over medium heat. Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes.
4. 4 Stir in spice mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
5. 5 Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes.
6. 6 Transfer to a serving bowl.
7. 7 Serve and enjoy!

By adnerb78

Ingredients

• ✓ ground turkey
• ground sirloin
• red bell pepper
• green bell pepper
• taco seasoning
• flour tortilla
• corn tortilla
• cheese
• salsa
• picante sauce
• lettuce
• tomato
• sour cream

Instructions

1. 1 Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add taco seasoning mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally.
2. 2 Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas.
3. 3 Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

By Sargento

Ingredients

• ✓ ground turkey
• tomatillo
• poblano pepper
• jalapeno pepper
• salt
• olive oil
• yellow onion
• garlic
• cumin
• coriander
• chicken broth
• cilantro

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

By JennieO

Ingredients

• ✓ ground turkey
• onion
• garlic
• salsa
• cumin
• salt
• black pepper
• chili powder
• milk
• polenta
• butter
• corn flour
• egg white
• baking soda
• cheddar cheese blend
• salsa

Instructions

1. 1 Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
4. 4 Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
5. 5 Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

By Jessica Delaney

Ingredients

• ✓ ground turkey
• cooking spray
• tomato sauce
• chili powder
• water
• onion
• taco seasoning mix
• water
• corn tortilla
• cheddar cheese
• monterey jack cheese
• iceberg lettuce
• tomato

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
2. 2 Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
3. 3 Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
4. 4 To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
5. 5 Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.

By Semigourmet

Ingredients

• ✓ ground turkey
• olive oil
• onion
• water
• tomato
• kidney bean
• garlic
• chili powder
• paprika
• oregano
• cayenne pepper
• cumin
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add turkey; cook and stir until evenly browned, 6 to 8 minutes. Stir in onion and cook until softened.
3. 3 Add water; stir in tomatoes, kidney beans, and garlic.
4. 4 Stir in chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper.
5. 5 Bring to a boil. Reduce heat to low and simmer, covered, until flavors blend and chili thickens slightly, about 30 minutes.

By Amanda Ingraham

Ingredients

• ✓ ground turkey
• cooking spray
• zucchini
• water
• taco seasoning
• red sweet pepper
• tomato
• green chile
• onion
• cilantro
• sour cream
• sour cream seasoning mix
• green onion
• muenster cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Bring a large pot of water to a boil. Add zucchini halves; cook until slightly softened, about 1 minute. Transfer zucchini halves to the prepared baking dish, cut-sides up.
3. 3 Heat a large skillet over medium-high heat. Add ground turkey; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
4. 4 Add water and taco seasoning to the skillet; cook over medium-high heat until thickens and turkey coated, about 5 minutes. Add bell peppers, tomatoes and chiles, onion, and cilantro; cook and stir until peppers are softened, about 5 minutes more. Remove from heat.
5. 5 Stir sour cream and sour cream seasoning mix together in a small bowl until well blended.
6. 6 Spoon turkey mixture into hollows of zucchini halves using a slotted spoon; press firmly. Top turkey mixture with about ½ sour cream mixture; sprinkle with green onions, Muenster cheese, and Cheddar cheese.
7. 7 Bake in the preheated oven until cheese is melted and zucchini is cooked through, about 30 minutes. Top with remaining ½ sour cream mixture.

By dzcarrera

Ingredients

• ✓ ground turkey
• spaghetti squash
• olive oil
• green bell pepper
• onion
• garlic
• black bean
• sun-dried tomato
• tomato sauce
• chicken bouillon
• chili powder
• garlic powder
• seasoned salt
• cumin
• red pepper flakes

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
3. 3 Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
4. 4 Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
5. 5 Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

By Emily

Ingredients

• ✓ ground turkey
• enchilada sauce
• black bean
• quinoa
• tomato
• green chile
• water
• corn
• salsa
• onion
• green bell pepper
• chili powder
• garlic
• cumin
• mexican cheese blend
• cilantro

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
2. 2 Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
3. 3 Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

By JonSnyde

Ingredients

• ✓ ground turkey
• onion
• green bell pepper
• garlic
• kidney bean
• black bean
• tomato
• green chile pepper
• water
• chili powder
• cumin
• salt
• black pepper
• cheddar cheese
• monterey jack cheese
• corn tortilla

Instructions

1. 1 Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add kidney beans, black beans, diced tomatoes with chile peppers, water, chili powder, cumin, salt, and pepper; bring to a boil. Reduce heat to medium-low, cover the skillet, and simmer for 10 minutes.
2. 2 Mix together Cheddar cheese and Monterey Jack cheese in a medium bowl until well combined.
3. 3 Layer about 3/4 cup turkey mixture, 1 tortilla, and 1/2 cup cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.
4. 4 Cook on Low until heated through, 5 to 7 hours.

By PIXIEBOOTS

Ingredients

• ✓ ground turkey
• cheddar cheese
• sour cream
• green onion
• zucchini
• green bell pepper
• onion
• green chile pepper
• tomato
• salsa
• beef broth
• tomato paste
• chili pepper flakes
• oregano
• coriander
• taco seasoning mix
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise

Ingredients

• ✓ ground turkey
• chili powder
• guajillo chile powder
• salt
• black pepper
• parmesan cheese
• egg
• olive oil
• onion
• jalapeno pepper
• anaheim chile pepper
• tostada shell
• bread crumb
• spaghetti
• tomato
• onion
• chipotle chile
• adobo sauce
• spaghetti sauce
• taco seasoning mix

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K

Ingredients

• ✓ ground turkey
• pepper jack cheese
• tomato sauce
• carrot
• celery
• onion
• green bell pepper
• green chile
• tomato
• corn
• black pepper
• oregano
• cayenne pepper
• cumin
• garlic
• chili powder
• olive oil
• whole wheat rotini pasta

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
4. 4 Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted, about 10 minutes.

By cookinkat

Ingredients

• ✓ ground turkey
• cheddar cheese
• guacamole
• chili powder
• taco seasoning mix
• water
• salt
• onion powder
• cilantro
• cooking spray
• flour tortilla
• poblano pepper
• chayote
• vegetable oil
• salt
• lime
• crema
• red onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place red onion slices and crema in separate small bowls. Zest limes into another small bowl. Halve limes and squeeze juice into a fourth small bowl.
3. 3 Stir 1 teaspoon lime juice into the bowl of crema. Add the remaining lime juice to the bowl with the red onions; stir in 1/4 teaspoon salt and let marinate at room temperature until pickled, at least 20 minutes.
4. 4 Heat oil in a skillet over medium heat. Add chayote and poblano pepper; cook, stirring constantly, until golden and tender, about 10 minutes.
5. 5 Coat tortillas on both sides with cooking spray. Place tortillas on a large baking sheet.
6. 6 Bake in the preheated oven until crisped and lightly brown, 8 to 10 minutes.
7. 7 Stir the lime zest, 1/2 the cilantro, onion powder, and 1/4 teaspoon salt into the chayote-poblano mixture. Pour mixture into a bowl.
8. 8 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add ground turkey; cook, stirring occasionally, until browned, about 7 minutes. Stir in 1/4 cup water, taco seasoning, and chili powder. Cook until water has evaporated, about 4 minutes.
9. 9 Spread guacamole over each crisped tortilla; top with chayote-poblano mixture, ground turkey, pickled onions, lime crema, and remaining cilantro.

By Culinary Envy

Ingredients

• ✓ ground turkey
• black pepper
• salt
• lime juice
• water
• chicken broth
• green chile pepper
• black olive
• kidney bean
• tomato
• oregano
• chili powder
• cumin
• taco seasoning mix
• garlic
• cilantro
• corn
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat and stir in ground turkey. Cook and stir until turkey is crumbly, evenly browned, and no longer pink. Transfer turkey to a bowl; set aside.
2. 2 Cook and stir onion in the same pot until nearly translucent, about 5 minutes. Add carrots and celery. Continue to cook and stir until tender, about 8 more minutes.
3. 3 Stir in corn, about 1/4 cup cilantro, garlic, taco seasoning, cumin, chili powder, dried oregano, and cooked turkey. Cook and stir until fragrant, about 2 minutes.
4. 4 Mix in tomatoes with juice, kidney beans, olives, and green chile pepper. Pour in chicken broth, water, and lime juice; season with salt and black pepper. Bring to a boil, then reduce heat to low and continue to simmer for 20 minutes. Remove chile halves and garnish with remaining cilantro before serving.

By JoyFullGrl

Ingredients

• ✓ ground turkey
• salt
• garlic powder
• chili powder
• paprika
• paprika
• cumin
• coriander
• oregano
• chipotle chili pepper
• cinnamon
• clove
• cider vinegar
• spaghetti squash
• olive oil
• onion
• garlic
• chili powder
• salt
• cumin
• black bean
• corn
• green chili
• fire roasted diced tomato
• queso chihuahua cheese
• mexican blend cheese
• cilantro

Instructions

1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos