Make Your Own Tacos Bar

By txnurselaw

Recipes courtesy Rachael Ray

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 chipotles in adobo sauce, chopped
• 1 cup tomato sauce
• 1 rounded tablespoons chili powder, a rounded palmful
• Salt
• 1/2 cup water
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/3 pounds ground pork
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 tablespoon ground cumin, a palmful
• several drops cayenne pepper sauce, to taste
• 1/2 teaspoon allspice
• Salt and freshly ground black pepper
• 1/2 cup water
• 1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound
• 1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound
• Shredded Romaine lettuce, 2 hearts
• 6 scallions, chopped
• Diced red plum tomatoes
• Taco sauce, any brand
• Yellow Pico de Gallo, recipe follows
• 10 super size taco shells, warmed to package directions
• 3 yellow vine ripe tomatoes, seeded and diced
• 2 small jalapeno peppers, seeded and chopped
• 1 small white onion, chopped
• 3 tablespoons chopped fresh cilantro leaves
• Coarse salt

Preparation

Step 1

In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.