Turkey and Black Bean Taco Filling

 Ingredients

1 Pound Ground Turkey

1 can Black Beans drained and rinsed

3 Tablespoons McCormick Taco Seasoning (see recipe below if you don't want to buy)

1/4 cup water

Directions

Brown Ground Turkey

Add Can of black beans

Add seasong and water and mix together

Serve over chips, or salad on tortillas with cheese, lettuce tomatoes, avocado or any other favorite toppings.

Ingredients

• 5 teaspoons McCormick® Paprika
• 1 1/4 teaspoons McCormick® Garlic Powder
• 1 1/4 teaspoons McCormick® Ground Cumin
• 1 1/4 teaspoons McCormick® Onion Powder
• 1 teaspoon McCormick® Chili Powder
• 1 teaspoon McCormick® Oregano Leaves
• 1 1/2 teaspoons sea salt from McCormick® Sea Salt Grinder
• 1 1/2 teaspoons corn starch

Red Lentil Soup

 

Ingredients

• 2 tablespoon 

  olive oil

• 1 

  medium yellow onion, diced (about 1 1/2 cups)

• 2 

  medium carrots, peeled and diced (about 1 cup)

• 2 

  medium stalks celery, diced (about 3/4 cup)

• 3 cloves 

  garlic, minced

• 1 tablespoon 

  tomato paste

• 2 teaspoons 

  kosher salt, plus more as needed

• 2 teaspoons 

  ground cumin

• 1 1/2 teaspoons 

  smoked paprika

• 1/4 teaspoon 

  freshly ground black pepper

• 6 cups 

  low-sodium chicken or vegetable broth

• 11/2 cups 

  dried red lentils

• Chopped fresh parsley leaves, for garnish (optional)

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  Instructions

  1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 2 peeled and diced medium carrots, and 2 diced medium celery stalks. Cook, stirring occasionally, until the onion is softened, about 5 minutes.

  2. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 teaspoons kosher salt, 2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until fragrant and the tomato paste is darkened in color, 1 to 2 minutes.

  3. Stir in 6 cups low-sodium chicken broth and 1 1/2 cups dried red lentils. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the lentils are tender, 15 to 18 minutes.

  4. If desired, for a creamier soup, blend with an immersion blender directly in the pot, or transfer to a blender to blend to your desired consistency. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.

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