Recipe of the Month

• 4 (8- to 10-inch) whole wheat tortillas
• 1 (20-ounce) package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey
• 1 (1.25-ounce) package 30% less sodium taco seasoning mix
• 2 tablespoons water
• 1 mango, chopped (about 1 cup)
• 3/4 cup chopped red bell pepper
• 3 tablespoons finely chopped green onions
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon grated lime peel
• 2 cups firmly packed fresh spinach leaves
  

To prepare:

Heat oven to 425°F.

Invert four 10 oz custard cups onto 15x10x1-inch baking pan. Spray outside of cups
andone side of each tortilla with olive oil cooking spray.

Place tortillas, oiled side up, over cups. Bake for 4 to 6 minutes or until lightly
browned.

In medium skillet brown turkey until no longer pink. Add taco seasoning mix and
water.

Cook over low heat 3 to 5 minutes until thoroughly heated.

In medium bowl stir together mango, red pepper, green onion, cilantro and lime
peel to make salsa.

Place taco shells on serving plates. Divide spinach leaves evenly into shells. Top
with cooked turkey and salsa.