Use turkey or chicken in this unique spin on tacos

By Suzi Hogan

Mansfield Record

I loved going to see Aunt Becky in New Mexico – for a million reasons. One, she had a different spin on food (because back in the day when we walked 100 miles barefoot to school in the snow and up the mountain without a cell phone) we seldom ate anything that Mother didn’t cook.

We loved the tacos so much the first time she made them; they were added to our list of requests each time we returned as well as “sofa pillows” (sopapillas).  This is a great, easy way to use any left-over turkey or chicken. Enjoy!

Aunt Becky’s Turkey Tacos

2 cups cooked turkey or chicken

1 dozen tortillas

1 or 2 cans chopped green chilies

1 onion, chopped

1 can cream of chicken or cream of mushroom soup

1 large can Pet milk

1 stick margarine

2 cups grated cheddar cheese

Melt margarine. Briefly, dip tortillas in melted margarine, fold in half and stand them in pan. Fill each tortilla with turkey, onion (or onion powder if making this for my husband), chilies, cheese and 1 tablespoon of condensed soup. Pour Pet milk over the filled tortillas. Bake at 300 degrees covered for 50 minutes. Uncover and cook for another 10 minutes.  

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at suzi.recipes@yahoo.com.

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