This one is fun for kids, like me. Serve as is, or accompany with black beans or refried beans and plain or flavored rice, prepared according to the package directions.

　　

Ingredients

4 servings, 2 tacos each

　　1 package super-size taco shells, such as Old El Paso or Ortega brands

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　1 package (1 1/3 pounds) ground turkey breast

　　Salt and freshly ground black pepper

　　2 teaspoons poultry seasoning (2/3 palmful)

　　3 garlic cloves, chopped

　　1 medium onion, chopped

　　1/4 cup golden raisins, chopped

　　2 tablespoons chili powder (a couple of palmfuls)

　　2 teaspoons cumin (2/3 palmful)

　　1/2 cup beer or chicken stock

　　1 cup tomato sauce

　　2 cups shredded Pepper Jack cheese (8- to 10-ounce brick)

　　1 romaine lettuce heart, shredded

　　2 firm plum tomatoes, diced

　　1/2 cup green olives with pimiento

　　1 cup salsa verde, green chili salsa, or your choice of salsa or taco sauce

　　

Step 1

Preheat the oven to 325°F. Place 8 large taco shells on a rimmed cookie sheet and bake for 6 to 7 minutes, until crisp but not brown. Remove.

　　

Step 2

Meanwhile, heat a large nonstick skillet over medium-high heat. Add the EVOO. Add the turkey and break up with a wooden spoon. Season the meat with salt and pepper and poultry seasoning. Add the garlic, onions, and raisins to the meat, then season with the chili powder and cumin. Cook for 5 minutes, then stir in the beer or stock and deglaze the pan. Stir in the tomato sauce and simmer over low heat for 5 minutes.

　　

Step 3

Fill the shells with a couple of spoonfuls each of meat sauce. Top with the cheese and return to the oven to melt, 3 minutes. Top with the lettuce, tomatoes, olives, and salsa verde, green chili salsa, or your pick of salsa or taco sauce. Serve.

　　

Tidbit

Step 4

The golden raisins keep the meat moist and balance the spice. You don’t even notice them once they are plumped and cooked.

　　Rachael Ray 365: No Repeats