“If you find a path with no obstacles it probably doesn’t lead anywhere”
Having had no predetermined plan today I made these tacos. Chipotle is an unusual ingredient for me to use. Sometimes I like it, sometimes I don’t. I used is sparingly and in addition to some other spices. The kind that I used was a ground chipotle pepper powder. In combination with the sweet red bell pepper it was a nice smoky sweet flavor. It was extremely simple and we will definitely have it again. My husband and I had them for lunch and since I have an art class tonight he will be having them again for dinner. I have taken a tenderized round steak out of the freezer to cook tomorrow. No plan on that as of yet.
Here is the way I made these tacos:
- 1 pound ground turkey
- 1/2 diced bell pepper ( I mixed red and green)
- 1 Tablespoon olive oil
- 1 8 oz. can tomato sauce
- 1 Tablespoon diced jalapeno
- 2 Tablespoon minced garlic
- 1 teaspoon chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon cumin
- Salt and Pepper to taste
Add 1 Tablespoon of olive oil to large skillet. Add the turkey, minced garlic, salt and pepper. Using medium heat, start browning the turkey. Stir occasionally to break up into smaller chunks. While that is cooking, dice the bell peppers and jalapeno. Place in a small bowl with a small amount of water and microwave until softened. I prefer to do it this was because they retain their color better. Add the peppers, tomato sauce, chipotle, chili powder and cumin to the turkey mixture. Reduce heat to low and simmer for another 8-10 minutes. I also threw in a few mushrooms that had leftover from yesterday.
We used tortillas for our tacos, however romaine lettuce leaves would be another option. Top them with cheese and, of course, SOUR CREAM.