How To make Mexican Turkey Rollups
2 1/2 cups Turkey; cooked
cubed
1 1/2 cups Sour cream :
divided
3 teaspoons Taco seasoning mix divided
1 can Cream of mushroom soup :
divi
1 1/2 cups Cheddar cheese shredded
1 small Onion :
chopped
1/2 cup Salsa
1/4 cup Olives sliced
10 Flour tortillas :
7 inches
Lettuce shredded Tomatoes :
chopped
In a bowl, combine turkey, 1/2 cup sour cream, 1 - 1/2 teaspoons taco seasoning, half of the soup, 1 cup of cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 9 x 13 baking dish . Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350 F. for 30 minutes or until heated through. SPrinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa if desired.
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This is actually the first time I’ve used ground turkey for tacos. I’ve been stubborn for years and finally decided to try them with ground turkey. I was raised on the ground beef tacos, my mom made them on a weekly basis so I never really wanted to try swapping out the beef for turkey because I’ve always loved the other version so much. Surprisingly enough I liked this turkey variation just as much! Yes it has a different, non-beefy flavor profile but with all the seasoning in these you don’t even miss that flavor. These are just light and refreshing, a dinner you don’t feel weighed down with after eating.
Ingredients:
1 Tbsp olive oil
3/4 cup chopped yellow onion
1 lb 95% lean ground turkey
2 cloves garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 2 tsp regular chili powder and 1 tsp ancho chili powder)
1 tsp ground cumin
1/2 tsp paprika
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
Iceberg or Romain lettuce leaves, doubled up, for serving
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