How to Make A Ground Turkey That Goes Great with Everything!
Ground Turkey Base
I'm really not much of a meal prepper, my style of prep is to cook larger meals that will last a few days or to cook a big batch of protein and then use it in different ways throughout the week. This recipe can be used for something as simple as taco fillings or onto a bed of rice, or dishes like pasta and meat sauce, or my plantain lasagna (I'll share that recipe soon).
My husband (aka potato) was never fond of the idea of having ground turkey. You see, his grandma Abi makes this absolutely delicious beef picadillo (Peekah-dee-Yoh). The kids grew up on the stuff! I even learned her recipe, and will be featuring it on our Flavors worth Saving blog. So I get it! My ground turkey picadillo just can't compete with the tried and true recipe of an aged chef. But let me show you how I changed the world view of my beef fanatic hubby with this ground turkey recipe.
Ground Turkey Picadillo
- Cutting Board
- Medium Pot
- Wooden Spoon
- 3 Lbs Ground Turkey
- 2 Cups Diced Red Potatoes
- 1 Cup Diced Onions
- 2 Cloves of Garlic
- Cup Diced Red Peppers
- 1 T Olive Oil
- 2 T Complete Seasoning
- 1 T Chili Powder
- 1 T Paprika
- 1/2 T Cumin
- 8 oz Tomato Sauce
- 1 t Salt
- 1 t Pepper
Total Time: 45 minutes
Servings: 8 (1 cup) servings.
- Heat stove top to medium heat, once your pan is hot, add Olive Oil and sauté your Onions, Garlic, and Red Pepper for 3-5 minutes or until onions are translucent.
- Add Ground Turkey and mix in seasonings:Complete Seasoning, Chili Powder, Paprika, Cumin, Salt, and Pepper. Be sure not to over work the meat, mix just until seasoning are mixed through. Cook for 10 - 15 minutes or until there is no visible pink areas, stirring occasionally.
- Add Tomato Sauce and and Diced Potatoes. Cover and let simmer for about 10 - 15 minutes, or until to potatoes are easily pierced with a fork.
Use it in
This recipe is great to use with:
Spicy Spinach Tortillas
In this post, I'm featuring a Green Tortilla Recipe by Winfred Stays Fit
I had to make a few modifications to the recipe because I have a pretty week blender. So I did add 4 tablespoons of water in the blender with the spinach and oil. I used whole wheat unbleached flour and added and extra cup because of the extra water I had to add. Even though I doubled the flour, I still only used 1 jalapeño and didn't change the measurements for the rest of the ingredients. I cut the dough into about 15 pieces.
Cooking them on medium low heat was the perfect temperature to get a flexible tortilla. If I was doing something like enchiladas (Honduran) I would have rolled them out thinner and put higher heat.
To cut the dough into even pieces, roll it out into a log and cut in half over and over until you get about 2 tablespoon sized balls.
For perfectly round tortillas, I used a ziplock bag that I cut the edges of, placed the dough in between the two sheets, and squished with a cutting board. Then I grab my pin (vodka bottle) and roll out the dough from the center, turning the dough 90º after a couple of passes. DOn't pay much attention to the edges, just focus on rolling out the middle and you'll get circle tortillas.