Taco Soup

Ingredients:

2lbs ground turkey
2 (15.5oz) cans pinto beans, drained/washed
1 (15.5oz) can pink kidney beans drained/washed
1 (15.5oz) can whole kernel corn, drained
1 (14.5oz) can stewed tomatoes
1 (28oz) -or- 2 (14.5oz) diced tomatoes
2 (4.5oz) cans diced green chilies
1 TBSP chili powder
1 tsp cayenne pepper


Directions:

Brown the ground turkey in lg. skillet; drain excess fat. Put into a stockpot. Add beans, corn, tomatoes, green chilies, cayenne pepper, and chili pepper. Cook on low for 45 minutes (or until desired).

Can serve with sour cream, cheese, and corn chips.

Avocado Tacos

Avocado Tacos
-Heidi P.

4 avocados - peeled, pitted, and cut into pieces
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas or 5-6 hard taco shells.

This couldn't be easier or more delicious if you like avocados.  Simply cut up the avocados, sprinkle with a little garlic salt, and fill the tortillas with the mixture.

I prefer to use hard tacos shells.  Gives it a bit of a crunch.

Makes about 5 or 6 tacos.  Perfect with a side of warm black beans simmered with onion, garlic, and a little jalapeno.