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Entrées|Latin Twist|Lunch|Quick & Easy

Cranberry Turkey Picadillo

LevelEasy
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Ingredients

  • 1 Tbsp olive oil
  • 1 cup diced sweet onions
  • 1 cup diced green bell pepper
  • 2 tsp minced garlic
  • 2 lbs ground turkey
  • 1 tsp ground cumin
  • 1/2 tsp. ground cinnamon
  • 1/2 ground black pepper
  • 1/8 tsp red pepper flakes
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup canned diced Roma tomatoes
  • 1 1/2 cup dried cranberries
  • Optional Accompaniments:
  • 4 cups cooked brown rice
  • or
  • 8 whole wheat tortillas, 8-inch
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded cheddar cheese

Instructions

  • In a large skillet, heat the olive oil over medium heat; add the onions, bell peppers and garlic and saute. Stir often, until the onions soften, about 3 minutes.
  • Add ground turkey and cook until meat is browned.
  • Stir in cumin, cinnamon, ground black pepper, red pepper flakes, cloves and salt and cook several minutes.
  • Mix in tomatoes with juices and cranberries; reduce heat to medium-low. Continue cooking for 15 minutes, stirring occasionally, until cranberries are soft and mixture has thickened.
  • To Serve: For each serving, ladle 1/2 cup Picadillo over 1/2 cups rice, if desired. Or place 1/2 cup Picadillo in a whole wheat tortilla along with 1 Tbsp sour cream and 1 Tbsp shredded cheese before wrapping to serve.