Chunky Italian Turkey Taco Filling

Submitted by yogiclarebear

"Felt like Mexican, but not really...so I came up with this! Servings are hearty. Serve in taco shells or tortillas with mozzarella, parmesan, and ricotta cheeses, olives, and more fresh veggies! I use extra lean turkey to keep the fat lower. Be sure to use a large skillet, or even a stock pot, as this makes a lot."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 5

ingredients

• 1 1⁄4 lbs lean ground turkey
• 2 medium zucchini, diced (2 cups)
• 1 large red bell pepper, chopped (1 cup)
• 1 medium onion, chopped (1 cup)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1⁄2 cup sliced mushrooms
• 1 teaspoon olive oil, divided
• 1 (1 ounce) package Italian salad dressing mix
• 2 teaspoons italian seasoning
• 1⁄3 cup chicken broth
• 4 garlic cloves, minced (or more to taste)
• salt and pepper

directions

1. In a bowl, mix diced tomatoes and Italian dressing mix. Set aside.
2. In a large non-stick skillet heat 1/2 tsp of oil over medium heat. Add ground turkey, Italian seasoning, salt and pepper to taste, and cook through until no longer pink. Remove to a bowl.
3. Heat remaining oil over medium-high heat. Add garlic, onions, and peppers. Cook about 5 minutes.
4. Add zucchini and mushrooms. Cook for about 7 minutes, until zucchini is softened.
5. Stir in ground turkey, and then tomato mixture and broth. Mix well. Bring to a boil, reduce heat, and simmer about 7 minutes.