Turkey picadillo tacos

This recipe is copyright Steve Estvanik, Cascoly Software, 1998-2024. You may print copies for your personal use.

For non-profit use, you may distribute any recipe as long as our copyright is credited and there is a link to this website:
"https://cascoly-images.com/cooking-and-recipes-from-around-the-world/"
or our email: steve@cascoly.com

For any other use, or additional details, such as contest entries or other publication, please contact us

We'll approve many other requests, but please contact us first.

Thanksgiving leftovers - Turkey Picadillo Tacos

Tasty any time, but especially handy when trying to decide what to do with leftovers of Thanksgiving turkey. Here's a great way to use leftover turkey - or substitute 1 lb ground pork or ground beef for a more traditional taco filling

Main ingredients

3-4 cups cooked turkey meat (boned, (diced or shredded), white or dark)
1 large onion, thinly sliced
2 apples, peeled, cored and diced
1 cup raisins
1 8 oz can of green chilies, chopped
1 bell pepper, cut into thin strips
1 10 oz package of frozen corn.
1 8 oz can of tomato sauce

Picadillo spice mixture:

2 T cinnamon
1 t ground oregano
1 t ground cumin
½ t ground cloves
½ t ground coriander
1 t chili powder

Condiments:

2 dozen taco shells
1 lb grated cheese (jack, cheddar or colby)
2-3 large tomatoes, chopped
1 head iceburg lettuce, sliced thin and chopped.
taco sauce (bottled, to taste)

1. In a Dutch oven or large sauce pan, saute the onions over medium heat until lightly browned, and transparent, about 5-10 minutes. Add the shredded turkey meat and apples, stirring to heat through, about 5 minutes.

2. Add the other ingredients, and all the spices. Cover, reduce heat to simmer and cook for 20 minutes.

3. Prepare bowls with grated cheese, chopped tomatoes and lettuce.

4. Each person constructs their tacos by placing some of the picadillo mixture in a taco shell, adding cheese, tomato & lettuce, then taco sauce to taste.

Serves 6