Prep 10 mins
Cook 10 mins
A versatile and easy dish for those days when the pantry is low and the fridge is a little barren. Try to use several of the optional veggies, but if you've got a little less of one thing add a little more of another. I didn't put any beans in because we're not fond of them but if you like beans add a can or two of kidney beans, pinto beans, or pink beans. I get rolls of frozen ground turkey at Aldi for a very low price so this is budget-friendly as well.
- 2 lbs ground turkey
- 1 large onion, chopped
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 (1 1/4 ounce) envelopes taco seasoning
- 1 cup water
- 1⁄2 cup frozen corn (optional)
- 1 zucchini (optional) or 1 yellow squash, chopped (optional)
- 1 bell peppers (green, yellow, or red) (optional) or 2 cubanelle peppers, chopped (optional)
- 1 jalapeno pepper, chopped (optional)
- shredded cheddar cheese (optional) or shredded mozzarella cheese (optional) or shredded monterey jack cheese (optional)
- Brown turkey and onions in a dutch oven. Discard any excess fat.
- Stir in all other ingredients. Bring to a boil.
- Reduce heat and simmer 8-10 minutes or until veggies are tender and flavors have blended.
- Serve over rice or cornbread (I suggest Recipe #277295 ) and top with shredded cheese if desired.
- A salad makes a nice accompaniment, but if you've got enough vegetables in the mix its not really necessary.