Ingredients

How to make it

  • In a large non-stick skillet over medium-high heat, saute the turkey, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander set over a plate and set aside.
  • Return the skillet to the stove over medium heat and add olive oil. Once the oil is hot, add the onion, garlic, and bell pepper. Saute, stirring often, until the vegetables have softened, 2 to 3 minutes.
  • Add the chili powder, oregano, cumin, and cinnamon. Continue cooking, stirring, until fragrant, about 1 minute. Add the corn, olives, capers, tomato paste, water, and the browned meat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Add salt to taste, if desired. Serve with warm corn totillas, if desired.
  • OPTIONAL SIDE:
  • Heat beans with a couple tablespoonfuls water in a small saucepan until heated through. Add onions, cilantro, and lime juice and stir to combine. Serve as a condiment with Turkey Picadillo and tortillas.

Reviews & Comments 3

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  • mountainmama 6 years ago
    Wow Natalie this really looks good. Saved it and will try it soon! Its a sure 5 hon!
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    " It was excellent "
    chefbaudri ate it and said...
    Natalie, thanks so much! This looks great!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefbaudri ate it and said...
    Natalie, thanks so much! This looks great!
    Was this review helpful? Yes Flag

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