This recipe has so much flavor that people are surprised when they find out it is turkey meat! We have to hide the leftovers from my son or that is all he will eat!

What you need:

• 2 Tbsp. EVOO (Extra Virgin Olive Oil)
• 1 medium red onion, diced
• 2 jalapeños, seeded and diced (used 2 fresh and some canned)
• 3 cloves garlic, minced
• 1 lb. ground turkey
• 2 Tbsp. taco seasoning (half a packet)
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can fire roasted tex mex tomatoes (Del Monte Petite Diced Zesty Jalapeño Tomatoes)
• 1/2 cup salsa (I use Pace brand Medium)
• 1 can chicken broth
• 1/2 cup cilantro, chopped (Optional – I didn’t use in my 2nd batch)
• 4 oz. cream cheese, cubed
• Shredded Mexican-style cheese

Directions:

• Heat EVOO and add onion, jalapeños, and garlic; cook on medium-high heat until onion and pepper are tender. I like to do this in a large stockpot to minimize dirty dishes. 🙂
• Add turkey; brown and crumble.
• Add taco seasoning and cook for 1 more minute.
• Add black beans, corn, tomatoes, salsa, broth, and cilantro. Reduce heat and simmer for 30 minutes.
• Add cream cheese and stir well to help it melt and mix in uniformly.
• Serve garnished with cheese.