- 12 ounces ground turkey breast
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, drained
- 1 cup refrigerated steamed lentils
- 1 teaspoon ground cumin
- 1/4 teaspoon ground dried chipotle pepper, or more to taste
- 12 corn taco shells
- Sour cream
- Shredded romaine lettuce
- Shredded Cheddar cheese
- Chopped avocado
- Thin-sliced radishes (optional)
- Cook ground turkey, onion and garlic over medium heat in a large skillet until meat is brown and onion is tender; drain off fat.
- Stir in undrained canned tomatoes, lentils, cumin and ground chipotle pepper. Cook for 5 minutes, stirring occasionally.
- To serve, spoon about 1/4 cup meat mixture into each taco shell. Top with sour cream, romaine, cheese, avocado and/or radishes.