Name: Turkey Picadillo
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Hydroponic Tomato; Cebollitas Bunch; Elephant Garlic; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Talking Rain AQA Water, 9.5 pH; La Corona Pure Corn Oil; Signature Farms Turkey, Ground, 85%/15%; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Cumin; McCormick Ground Oregano; Ortega Jalapenos, Hot, Diced; Colo-Pac Produce Extra Large Bakers Russet Potatoes

To Make the Sauce:

Add tomatoes, 1/2 onion, and garlic in a stock pot.

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Cover with 4 cups of water.
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Cook for 7-8 minutes, or until tomatoes are soft.

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Discard water. 
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Place tomatoes, onion, garlic, and 1 tsp salt in a blender.

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Add 2 cups of water. 
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Blend until smooth. 
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Set aside until ready to use. 
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How to Cook the Turkey:

Heat Mazola® Corn Oil in a large skillet.

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Add the ground turkey. 
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Season with salt, pepper, cumin, and oregano.

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Break it up with your spatula. 
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Cook for 4-5 minutes.  
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Add the onion, garlic, jalapeno, and potato.

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Stir and cook for 2-3 minutes. 
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Add the tomato sauce. 
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Stir to combine. 
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Reduce heat to medium-low. 
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Cover and cook until the potatoes are fork tender.

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About 10 minutes. 
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Serve and enjoy. 
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Turkey Picadillo

Serves 4

10 mins prep

30 mins cook

40 mins total

What you need

To Make the Sauce:

How to Cook the Turkey:

How to make

To Make the Sauce:

How to Cook the Turkey: