Quinoa And Turkey Taco Stew Recipes

EASY TACO STEW

Steps:

• Brown the beef and onion in a dutch oven, then drain.
• Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese.
• Cook over medium heat until thoroughly heated.
• TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew.
• Sprinkle with cheese.
• HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

GROUND TURKEY ENCHILADA STEW WITH QUINOA

Steps:

• Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Combine browned turkey, enchilada sauce, black beans, quinoa, diced tomatoes and chiles, water, corn, salsa, onion, green bell pepper, chili powder, garlic, and cumin in a slow cooker.
• Cook in the slow cooker on High until quinoa is tender and flavors are blended, about 4 hours. Stir in Cheddar cheese and cilantro.

GROUND TURKEY TACO MEAT

Steps:

• Mix chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne together in a small bowl.
• Cook turkey in a large nonstick skillet over medium heat, stirring to break up clumps, until no longer pink, 3 to 5 minutes. Stir in chili powder mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid has been absorbed, about 10 minutes.
• Stir cider vinegar and brown sugar into the skillet. Simmer until flavors combine, 3 to 4 minutes. Transfer to a serving bowl.