Make Your Own Tacos Bar

Ingredients

Chipotle Turkey Taco Filling:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 chipotles in adobo sauce, chopped
• 1 cup tomato sauce
• 1 rounded tablespoons chili powder, a rounded palmful
• Salt
• 1/2 cup water

Directions

In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.

Pork and Bell Pepper Filling:

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/3 pounds ground pork
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 tablespoon ground cumin, a palmful
• several drops cayenne pepper sauce, to taste
• 1/2 teaspoon allspice
• Salt and freshly ground black pepper
• 1/2 cup water

Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.

Toppings and Sides:

• 1 1/2 cups shredded cheddar or smoked cheddar, about 1/2 pound
• 1 1/2 cups shredded Monterey Pepper Jack cheese, about 1/2 pound
• Shredded Romaine lettuce, 2 hearts
• 6 scallions, chopped
• Diced red plum tomatoes
• Taco sauce, any brand
• Yellow Pico de Gallo, recipe follows
• 10 super size taco shells, warmed to package directions

Yellow Pico de Gallo:

• 3 yellow vine ripe tomatoes, seeded and diced
• 2 small jalapeno peppers, seeded and chopped
• 1 small white onion, chopped
• 3 tablespoons chopped fresh cilantro leaves
• Coarse salt

Combine all Pico de Gallo ingredients in a small bowl and serve.

To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.