Categories: Main Dish, Rachael Ray, Tex-Mex

Ingredients

• 8 super-size taco shells (Old El Paso or Ortega brands)
• 2 tablespoons extra virgin olive oil
• 1 1/3 lbs ground turkey
• salt
• fresh ground black pepper
• 2 teaspoons poultry seasoning
• 3 garlic cloves, minced
• 1 medium onion, chopped
• 1/4 cup golden raisin, chopped
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1/2 cup beer or 1/2 cup chicken broth
• 1 cup tomato sauce
• 2 cups shredded monterey jack pepper cheese
• 1 romaine lettuce hearts, shredded
• 2 firm plum tomatoes, diced
• 1/2 cup green pimento stuffed olive, chopped
• 1 cup salsa verde (or your choice of salsa)

Directions

1. Preheat the oven to 375°; place 8 large taco shells on a rimmed baking sheet and bake 6-7 minutes or until crisp but not brown; remove from oven.

2. Meanwhile, heat a large nonstick skillet over med-high heat.

3. Add in the olive oil; then add in the turkey and break up with a wooden spoon.

4. Season the meat with salt, pepper, and poultry seasoning.

5. Add in the garlic, onions, and raisins; then season with the chili powder and cumin.

6. Cook 5 minutes, then stir in the beer and deglaze the pan.

7. Stir in the tomato sauce and simmer on low heat for 5 minutes.Fill the shells with a couple spoonfuls each of meat sauce; top with the cheese and return to the oven to melt, 3 minutes.

8. Top with the lettuce, tomatoes, olives, and salsa verde; serve.

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