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Turkey Tacos

2 to 3 lbs of lean, ground turkey meat
1 large green bell pepper
2 carrots
1 small can chopped green chile's
1 can straw mushrooms
1 large onion
1 small yellow summer squash
2 to 3 fresh chiles or to taste
2.5 tbs of Havoc Maker Chili Powder (1000 H.U.)
2 Tbsp ground cumin
1 Tbsp ground garlic
1 Tbsp dried Cilantrop
1 tsp basil
1/2 tsp salt
3 cloves of fresh garlic
soft taco shells

The vegetables and meat are cooked separately. I usually start with
the vegetables. Cut up all the vegetables into small to medium size
pieces and add the basil, salt, garlic cloves (dice them into small
pieces), mushrooms. Saute the vegetables in a large frying pan and
cook lightly. They should be crisp and slightly crunchy.

Place the contents into a large bowl and prepare the pan for cooking
the turkey meat. Chop the ground meat into small pieces and add
the chili powder, chopped chile's, cilantro, garlic powder and
cumin. Cook until browned.

Place one or two soft taco shells (they are usually about 8 inches
or so in diameter and don't hold much food) in a dish and spoon on
some meat and vegetable mixture. If the tacos are too stiff, heating
them for about 30 seconds in the microwave makes them softer. Top
them off with some of the fat-free cheese. Roll the taco shells up
and place them seam side down on a dish and microwave for about 30
seconds, or just long enough to get the cheese to melt.


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