Ingredients:
8 super-size taco shells ( Old El Paso or Ortega brands)
2 tablespoons extra virgin olive oil
1 1/3 lbs ground turkey
salt
fresh ground black pepper
2 teaspoons poultry seasoning
3 garlic cloves, minced
1 medium onions, chopped
1/4 cup golden raisins, chopped
2 tablespoons chili powder
2 teaspoons cumin
1/2 cup beer or 1/2 cup chicken broth
1 cup tomato sauce
2 cups shredded monterey jack pepper cheese
1 romaine lettuce hearts, shredded
2 firm plum tomatoes, diced
1/2 cup green pimento stuffed olives, chopped
1 cup salsa verde ( or your choice of salsa)
Directions:
Preheat the oven to 375F; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.
Meanwhile, heat a large nonstick skillet over med-high heat.
Add in the olive oil; then add in the turkey and break up with a wooden spoon.
Season the meat with salt, pepper, and poultry seasoning.
Add in the garlic, onions, and raisins; then season with the chili powder and cumin.
Cook 5 minutes, then stir in the beer and deglaze the pan.
Stir in the tomato sauce and simmer on low heat for 5 minutes.
Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.
Top with the lettuce, tomatoes, olives, and salsa verde; serve.
Servings: 4-6
Time preparation: 30 min.
Time total: 40 min.