Meat Mixture (*See Notes):
1.5 -2 lb. Turkey Meat (See Notes)
1/2 lb Chorizo
1 pkg. Frontera Red Chile Enchilada Sauce w/ Roasted Tomato & Garlic
1/2tsp Dried Oregano
Optional: Garlic Powder and Taco Seasoning (I skipped)
Tay’s Chipotle Cranberried Bean Salsa (Recipe Below)
Shredded Cheese: Mont. Jack or Cheddar or Moz.
Shell of Choice: Corn, Soft, Gyro/Pita, etc.
Toppings (Choose): Sour Cream, Guacamole, Salsa, Shredd. Lettuce, Tomatoes
Premix Bean Salsa (Just toss all). Allow to set some.
Cook Meats. Adding in Fontera Sauce and Seasons. (See Notes).
You can have these as Tacos, or Quesadillas:
Butter flavor cooking spray skillet. Top HALF of Burrito Shell with Cheese, Meat Mix, Bean Salsa, more Cheese (I used both Monterey Jack and Cheddar). Fold. Slide into skillet. Brown. BUTTER FLAVOR COOKING SPRAY TOP, then flip. Brown other side (I place lid over to help heat cheeses). Cut up. Serve with Toppings of Choice.
*** Tay’s Chipotle Cranberried Bean Salsa:
1 can Pinto Beans, drained
1T canned Chipotle Peppers in Adobo Sauce, minced
3T Dried Semi Sweetened Cranberries (Or fresh)
2T Pulp Free Orange Juice
1tsp Lime Juice (100% fridge kind)
1/3c Red Onions
1 Celery, minced small
1/8tsp Cinnamon Powder
1/8tsp Sea Salt (Or more to taste)
Toss all, allow to sit some. Longer, better. Eat with Quesadillas, Tacos, on Bruschetta, as Dip, etc..
* Notes: I used Turkey and Chorizo. To cut Calories. You can use Beef with Chorizo or just Chorizo. Ours was GREAT, so leaving as is, healthier, too! Optional to add Taco Seasoning or Garlic Powder to Meat Mix. I skipped, was amazing! Or season how you wish your Taco meat to be.