Wednesday, July 10, 2013


As you can see from yesterday's post, we have buttercrisp lettuce coming out of our ears! We needed different ways to use it besides salads. A girl can only eat so many salads! This recipe is a staple in this house - #1 b/c it is fantastic and #2 b/c it is super easy and fast to make when I get home from work. We all know taco "anything" is fast and easy, but this recipe is much so better than throwing in the taco bell seasoning packet. Really, there is no comparison. More importantly, by making your own taco seasoning, you are skipping all of the weird and unnecessary ingredients that you can't pronounce. You can eat these as lettuce wraps or on top of tortilla chips, my favorite being Pasqual's - made right here in Mad Town! You can also make a double batch and freeze half of the meat for later.
1.3 lbs lean ground turkey
1/2 onion (chopped)
1 red bell pepper (chopped)
3/4 cup water
4 oz can tomato sauce
Large iceberg lettuce leaves (we used buttercrip b/c we had it)

spice mix:
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano

Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well.
Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

If making lettuce wraps:
Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.

Here is my little sous chef. She likes to help me by pulling all of the kitchen towels down and scattering them around the kitchen floor. Such a little stinker! :)
Note: My pictures are from a double batch b/e this family runs on leftovers. :)
Recipe slightly adapted from Skinny Taste

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