3 lbs TURKEY THIGHS
1 1-1/4 oz Package taco seasoning mix
1 14-1/2-oz Can diced tomatoes, with juices
1 15-oz Can pinto beans
1 4-1/2-oz Can chopped green chilies
1 tsp dried oregano
1/2 tsp cumin
2 tbsp fresh lime juice
White corn tortilla chips As Needed
1 c shredded jalapeno cheese
1 c red bell pepper, seeded and chopped fine
1/4 c black olives, well drained
1/4 c chopped green onions
2/3 c sour cream
1/4 c fresh cilantro sprigs
2/3 c salsa
10 lime wedges, seeds removed
Remove bones and skin from turkey thighs. Place thighs in 3-1/2 to 4 quart slow cooker.
Sprinkle thighs with taco seasoning mix. Cover with tomatoes, beans, chiles, oregano, cumin and lime juice.
Set cooker on LOW setting and cover. Cook for 7 to 8 hours.
Remove turkey thighs from cooker and allow to slightly cool. Shred into thin strips.
Mash beans with tomatoes, chiles and herbs. Return turkey to slow cooker and blend all together. Continue to heat on LOW setting for up to 2 hours.
Place tortillas on large oven-proof platter. Spoon turkey mixture onto tortillas. Sprinkle each with cheese, red peppers, olives and onions.
Heat in preheated 425 degree F oven for about 5 minutes or until cheese melts.
Serve with sour cream, cilantro, salsa and lime.
380 Total Calories
15 g Total Fat
5 g Saturated Fat
90 g Cholesterol
730 mg Sodium
34 g Total Carbohydrates
6 g Dietary Fiber
3 g Sugars
26 g Protein
15 % Daily Protein
70 % Daily Vitamin C
20 % Daily Calcium
15 % Daily Iron