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Turkey Taco Stew
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Nothing says Super Bowl quite like a large pot of Turkey Taco Stew. It’s a mashup between traditional chili and a Mexican mainstay that’s loaded with lean ground turkey, tomatoes, peppers and beans. This is actually one food you can feel free to indulge in on game day. That is, if you opt out of my family’s favorite way to serve it: ladled over a bowl of tortilla chips and topped off with the works. The heat of the stew softens the tortilla chips, turning them into a welcome complement found at the bottom of your bowl.
Regardless of who you’re rooting for this Sunday (shout out to my man Aaron Rodgers), you can at least keep the in-house crowds cheering with an endless bowl of one of my childhood favorites. And don’t forget to check out my long list of sweet and savory Super Bowl snacks that includes a few crowd-pleasing cocktails to sip and savor.
Turkey Taco Stew
- YIELD: 6-8 servings
- 2 Tablespoonsolive oil
- 1½ lbs ground turkey
- 1medium onion, small dice
- 1green pepper, small dice
- 1 15-oz. candiced tomatoes with chilies
- 1 10-oz. canpinto beans in chili sauce
- 1 6-oz. cantomato paste
- 1envelope taco seasoning
- 1 10-oz. cantomato soup (undiluted)
- 1 cupwater
- Tortilla chips, for serving
- Shredded Monterey Jack cheese, for serving
- Sour cream, for serving
- Chopped Scallions, for serving
Place a Dutch oven over medium heat. Add the olive oil then the onions, peppers and ground turkey, sautéing until the turkey is fully cooked.
Add all of the remaining ingredients except for the chips, cheese sour cream and scallions.
Simmer the stew for at least 30 minutes until the onion and peppers soften and it is heated throughout.
When ready to serve, crumble a handful of tortilla chips into a bowl then ladle in the stew and top with shredded cheese, sour cream and scallions.
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