Turkey Taco Starters


Recipe by Emily Weeks with Zen & Spice 

Serves 8

1 can (15 oz.) Libby's® Whole Kernel Sweet Corn (rinsed and drained)
1 3⁄10 lb lean ground turkey
1 can (15 oz.) black beans (rinsed and drained)
2 red bell peppers (diced)
1 tsp olive oil
1 tsp cumin
1⁄2 tsp cayenne pepper
1 tsp salt
1⁄2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 head iceberg lettuce

In large skillet, brown turkey. Drain and set aside.

Return skillet to medium heat. Add olive oil, black beans, Libby's® Whole Kernel Sweet Corn, red bell peppers, cumin, cayenne, salt, black pepper, oregano, garlic powder and onion powder. Cook until red bell pepper is soft. Add turkey in and mix well.

Carefully tear iceberg lettuce into cups, rinse lightly and pat with a paper towel.

Spoon turkey and veggie mixture into lettuce cup, top with sour cream and cheese.