Recipe: Shredded Turkey Filling for Tacos, Tostadas and Burritos (crock pot) for Cathy.

Shredded Turkey Filling
Servings: 8

2 pounds turkey breast tenderloins
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
1 onion, chopped
1/3 cup water
2 packages (1 3/4 ounces each) taco seasoning mix

Place turkey in 4 quart crock pot. Sprinkle with seasoned salt and pepper. Add onion and water.

Cover and cook on low about 7 hours or until juice of turkey is no longer pink.

Remove turkey from crock pot. Shred turkey, using forks; set aside.

Measure liquid from crock pot; add enough water to liquid to measure 2 cups. Mix seasoning mix and liquid mixture in crock pot. Stir in shredded turkey.

Cover and cook on low for about 1 hour.

Use turkey mixture as filling for tacos, tostadas and burritos.

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SOUTHWESTERN TURKEY
Servings: 6

1 Tbsp. olive oil
1 1/2 lbs. Turkey breast tenderloins, cut into 1-inch cubes
1 can (14 1/2 oz.) diced tomatoes with green chilies, undrained
1 small green bell pepper, thinly sliced 1 Tbsp. chili powder
2 Tbsp. lime juice
1 tsp. sugar
1/2 tsp. salt

Heat oil in a large skillet over medium-high heat. Cook turkey in oil about 5 minutes, stirring occasionally, until browned. Place turkey in a slow cooker.

Mix remaining ingredients and pour over turkey.

Cover and cook on low heat for about 6 hours or until turkey is no longer pink in center.