Veggie Medley Tortilla Cups
5
Minutes
Prep Time
25
Minutes
Cooking Time
30
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Veggie Medley
- 1 Lb. Ground Turkey
- 1 Onion, Sliced
- 2 Garlic Cloves, minced
- 1 Can Diced fire roasted tomato, drained
- ¼ Cup. Unsalted Chicken Broth
- 4 Tbsp. Olive Oil, divided
- 1 Cup Shredded Mozzarella or mixed
- 1 Tsp. Onion powder
- 1 Tsp. Garlic powder
- 1 Tsp. Paprika
- 1 Package Tortilla wraps
- Salt and Pepper to Taste
- Sour Cream, serving
Directions
- In a Large 6 Cavity muffin tray, add tortilla wraps.
- In a large skillet on medium heat, add 2 Tbsp. oil, onions, sauté until translucent, add garlic, sauté until fragrant. Add ground turkey, cook until browned. Remove from heat and set aside.
- In same skillet, add 2 Tbsp Oil, sauté riced veggie medley for about 2 minutes. Add onion powder, garlic powder, and paprika, mix until fully combined, sauté for a couple of minutes.
- Then add fired roasted diced tomatoes and chicken broth. Bring to a simmer to reduce moisture. Then, add ground meat mixture back in skillet, add salt and pepper.
- Place veggie medley meat mixture in the tortilla cups, and top with shredded cheese.
- Place in oven at 350 degrees for 10 minutes, until cheese has melted and cups crisp up. Remove from heat and ready to serve with sour cream.
What You Need
