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Fiesta Turkey Tavern

Fiesta Turkey Tavern

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
NomNomDelicious

NomNomDelicious

This is a southern tavern with just a bit of a mild kick. You can add more heat by doubling the chili powder and cayenne pepper and adding a few of the seeds from the jalapeno. You can use beef, too! You can serve these on burger buns, in tortillas or in pitas garnished with with some shredded cheddar, pickled jalapeno slices and chipotle mayo. (If you have a more classic taste, American cheese, pickles and ketchup still tastes good as well!)

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil over medium-low heat; cook and stir the ground turkey, using the back of a wooden spoon to work the meat into small crumbles as it cooks. When the meat is about half browned, stir in the onion, garlic, and black pepper; cook and stir until the turkey is crumbly, evenly browned, and no longer pink.
  2. Stir in 1 tablespoon of the prepared mustard, the cayenne pepper, chili powder, and water. Bring the mixture to a boil, reduce the heat, and simmer, stirring, until the water has evaporated, about 20 minutes. Stir in the remaining mustard and the chopped jalapeno, and cook until heated through, about 5 more minutes. Spoon the mixture onto the hamburger buns.
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Reviews

DIZ♥
8

DIZ♥

3/2/2010

This is an incredibly good “tavern,” especially when you take into account it’s made with turkey and not beef. It has a nice seasoning and gets bonus points because it does not use ketchup. The tavern (a.k.a. loose meat sandwich) originated in the 1920s. It’s nothing more than browned ground beef that contains very little or even no seasoning what-so-ever. It caught on quickly with businesses because it was cheap, easy, and “one-sandwich-fits-all.” It was served on a bun and via a condiments bar, the customer could create their own sandwich by adding whatever toppings or sauces they desired. It could be turned into a traditional topped hamburger/cheeseburger, sloppy joe, etc. The only thing that’s changed with the modern day tavern is the number of ways it’s served. I’ve seen many organizations use these for fundraisers, giving the customer the choice of having it served on a bun, tortilla, hard shell taco, or even fry bread. The combinations are endless.

andyrz
3

andyrz

2/18/2010

I will add tomato sauce next time - but good flavor

jbrink1
3

jbrink1

7/27/2009

This was really good! I used only 1lb. of turkey meat and just cut back a little on all the ingredients. I added a little salt in the end, served them on hamburger buns with American cheese. This recipe is a keeper.

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