Tex Mex Turkey Hash with Avocado Ranch Sauce and a Virgin Margarita!
This easy-to-make all-in-one Tex-Mex dinner has tons of flavor and is deliciously healthy! I also included a Virgin Margarita Recipe that pairs beautifully!
This delicious Tex-Mex Turkey Hash is perfect for pairing with rice, stuffing into burritos or tacos, or piling on a Salad. It’s high in protein and fiber and one of our favorites!
Long, busy days call for a meal prep recipe you can make at the beginning of the week and enjoy for several days! This recipe is that and more. It’s high in protein, fiber, and flavor! I love it when Steve comes home from work and asks, “You got any of that turkey hash left?” This is that! It's one of those crave-able but ridiculously simple recipes!
This will also be a hit if you have a family of gluten-free and non-gf eaters, as all the ingredients are naturally gluten-free except for the tortillas. You can make some rice and lay out a platter of avocado, chopped tomatoes, shredded cheese, sour cream, and tortillas, and everyone can serve themselves. We LOVE leftover hash for Taco Tuesdays!
The bottom of the post also includes a delicious Virgin Margarita recipe, which uses fresh lime and orange juice, agave nectar, and sparkling water. It's very refreshing with the Tex-Mex Hash! It’s a yummy Mocktail the whole family can enjoy, especially with our 105-degree weather in Sonoma! Yikes!
Healthy Tex Mex Turkey Hash
by Sherie Friedlander and Steve Clark
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Delicious: a million minutes
Serves 6
Ingredients
2 lbs lean ground turkey (such as 90% lean)
1 large carrot, small dice
2 stalks celery, medium dice
1 onion chopped
1 red bell pepper diced
2-3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon oregano
½ teaspoon sea salt
¼ teaspoon ground black pepper
1 (15 oz.) can white beans, drained
1 (14 oz) can of crushed tomatoes
1 (14 oz) can plain tomato sauce
1 10 oz package of frozen corn
Directions
1. If you serve this with rice, Cook the rice according to the package directions. Double the recipe if you want extra.
2. Heat a large skillet over medium heat. Add the 2 pounds of ground turkey and cook, breaking it up with a spatula, until all pink is gone. Remove the turkey from the pan and set aside.
3. In the same large skillet, sauté 2-3 minced garlic cloves over medium heat in 1 tablespoon olive oil.
4. Add 1 cup of diced carrot, 1 cup of diced celery, 1 chopped onion, and 1 chopped red bell pepper to the Dutch oven. Sauté until vegetables are fork tender.
5. Add the 2 lbs of cooked turkey to the vegetables with one (14 oz.) can of crushed tomatoes and 1 (14 oz.) can of tomato sauce
6. Add 2 tablespoons chili powder, 1 tablespoon cumin, 1 tablespoon dried oregano, ½ teaspoon black pepper and ¼ teaspoon of salt. Combine well. Simmer over low heat for 10 – 20 minutes.
7. Add one can of white (or black) beans and 10 oz. of frozen corn.
8. Combine over low simmer until corn is done, about 2-3 minutes. Time to eat!
Serve over rice or burrito wrap, or taco with Avocado Ranch Sauce and your favorite toppings!
Avocado Ranch Sauce
Ingredients
One Large Avocado
Greek yogurt or light sour cream – 1 cup
Fresh Parsley – 1 cup
Garlic Clove – 1 peeled
Fresh Lime Juice – 1 tablespoon (You can also use lemon juice or white wine vinegar)
Sea Salt – ¼ teaspoon
Directions
Place all ingredients in a high-speed blender and blend until smooth and creamy.
Optional: Top hash with the delicious sauce.
Virgin Margarita Recipe
Makes two delicious nonalcoholic margaritas.
Ingredients:
1 and 1/2 oz. orange juice
3 oz. fresh lime juice
2 oz. agave nectar
8 oz. sparkling water
lime wedges for garnish
Directions
Rim a glass with salt.
Measure agave nectar, orange, and lime juice into the glass and stir.
Add ice and lime wedges for garnish.
Add sparkling water. Enjoy!
Alternate - Mix ingredients in a separate pitcher and pour the margaritas into the salted glasses.
Substitutions
Brown Rice - Make white rice, microwave frozen rice, or frozen cauliflower rice to save time.
Not Gluten-Free - use any brand of tortilla
Fresh Garlic - replace with one teaspoon of dried garlic
Red Peppers- use any color of pepper
Yellow Onion – You can also use white onions or chopped leeks
Spices – You can also use an excellent gluten-free chili powder blend instead of individual spices
Vegetarian/Vegan - Make this with cubed butternut squash or firm tofu instead of turkey. Sauté the squash or tofu in a large skillet with 1-2 tablespoons of olive oil and then add it to the chili.
Gluten-Free Tips
Ensure the cheese is indeed gluten-free. Packaged shredded cheese can sometimes be mixed with non-GF flour to prevent it from sticking. When in doubt, shred your cheese.
Prep Ahead
You can chop all the veggies ahead of time and assemble the Tex-Mex Hash when ready! Place all the chopped prepped veggies except the garlic in a plastic baggie or covered glass bowl and refrigerate until ready to use.
How to Cut a Red Pepper According to Steve
Wash your pepper and cut off the top head and the bottom. Pull out the middle and shake out the seeds. Slice and open the red pepper. Then, you can slice the pepper into matchsticks. Easy peasy! My husband grabbed a red pepper from my hand last week and showed me this trick. How did I not know this?
Storage
Store hash in an airtight container in the refrigerator for up to 4 days.
This looks like the perfect cozy meal for fall!