- 1 (20 ounce) package JENNIE-O TURKEY STORE® Ground Turkey
- 8 taco shells
- 1 tablespoon olive or vegetable oil
- 1/2 cup chopped onion
- 1 (16 ounce) bag frozen loose-pack broccoli, cauliflower, and carrots, thawed
- 1 (10 ounce) can tomatoes with green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried, crushed oregano
- Shredded low-fat Cheddar cheese (optional)
- fresh cilantro leaves (optional)
- Warm taco shells according to package directions. In a large skillet over medium-high heat, heat oil until hot. Crumble in turkey; add onion. Cook and stir until turkey is no longer pink and onion is tender, about 4 minutes; drain. Stir in vegetables, tomatoes, cumin, garlic salt and oregano. Cook and stir until vegetables are tender and mixture is hot, 5 to 7 minutes. Spoon mixture into warm taco shells. Garnish with Cheddar cheese and cilantro, if desired.