We decided to make this as taco meat instead of patties. Still, very delicious. Gives a variety to tacos. I used our Mom's Favorite Taco Seasoning rather than a packet.
Ingredients:
1 1/2 lbs lean ground beef
3/4 c Corn Black Bean Salsa, divided
3/4 (1.25 oz) pkt taco seasoning (3 Tbsp), divided
1 tsp Garlic Garlic Seasoning
6 slices pepper jack or Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1/2 c sour cream
shredded lettuce, tomato slices
Instructions:
1. In large bowl, combine ground beef, 1/2 cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong patties.
2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Top with cheese.
3. Meanwhile, in small bowl, combine sour cream, remaining 1/4 cup Corn, Black Bean Salsa, and remaining 1 tablespoon taco seasoning. Spread on tortillas. Top with burgers, lettuce and tomatoes.
Makes 6 servings. Serve with chips and remaining Corn, Black Bean Salsa.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Corn, black Bean salsa and taco seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
We used chicken instead of turkey. this turned out great. Loved the slaw. We didn't use the salt & pepper seasoning. I used Avocado Oil instead of the vegetable oil.
Ingredients:
1 1/2 lbs boneless skinless turkey breast tenderloins (about 2) or chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Garlic Garlic Seasoning, divided
1 1/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1 (14 oz) pkg tri-color coleslaw mix (without dressing)
1 med sweet and tangy apple, diced
1/2 c dried cranberries
3/4 - 1 c Vidalia Onion Dressing
3-5 Tbsp vegetable oil, divided
Instructions:
1. Pound turkey to 1/2 inch thick; season with about 1 teaspoon salt and 1/2 teaspoon pepper or as desired.
2. In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning. Seal well; toss to coat. In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.
3. In large bowl, combine remaining ingredients except oil. Toss to coat; salt and pepper as desired. Set aside.
4. In large skillet, heat 3 tablespoons oil over medium-high heat. One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey. Remove from bag and carefully place in hot oil. Repeat with remaining turkey.
5. Cover and saute until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes. Serve topped with Vidalia Apple Slaw.
Makes 6 servings. Serve with a green salad.
Make Ahead & Freeze: Prepare through step 2. Place Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
We decided to make this as taco meat instead of patties. Still, very delicious. Gives a variety to tacos. I used our Mom's Favorite Taco Seasoning rather than a packet.
1. In large bowl, combine ground beef, 1/2 cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong patties.
