Welcome to Kate’s Kitchen with Teens.

This hearty meal can feed your family…or your football team!

Servings: 6-8

What you need:

1 pound ground turkey

1 large onion

1, 15 oz can pinto beans, drained and rinsed

1, 8 ½ ounce can corn, drained and rinsed

15 oz. can tomato sauce

14 ½ oz. can diced tomato

10 oz. can diced tomato w/ green chili (Rotelle)

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

½ teaspoon salt

Brown the turkey in a soup pot or Dutch oven. Chop the onion and drain and rinse corn and beans; add them to the pot. Add all remaining ingredients to the pot, stir to combine and cook on medium-low for 30 minutes, stirring occasionally. This can also be made in the crockpot; brown the turkey in a separate skillet and add to the crockpot with other ingredients (cooked on high for 4 hours).

Welcome to Kate’s Kitchen with Teens.

These tacos are truly a home run!

Servings: 4-6

What you need:

1 teaspoon olive oil

1 pound lean ground turkey

1 small jar of salsa, mild heat

1 tablespoon chili powder

1 ½ teaspoon cumin

1 package taco shells, 8 ct. (or whole wheat soft taco tortillas)

Toppings:

shredded lettuce

chopped tomato

Mexican blend shredded cheese –

sour cream

Heat the olive oil in a medium size skillet over medium heat; add the turkey meat and brown until cooked through. Add salsa and spices and heat through. Meanwhile, chop lettuce and tomatoes and place in separate bowls; place cheese and sour cream in bowls. Warm the taco shells according to package directions in the oven. Fill a taco shell with meat and desired toppings.

**For a crowd pleaser, place filled taco shells in a 9×9” pan and top with shredded cheese; heat in a 350 F oven for 7 minutes or until cheese is melted. Top with desired toppings.