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1
First you will want to take the Can of Mexican Seasoned Tomatoes and blend them in a food processor or blender until it resembles thick salsa consistence. Just a couple of pulses will do.
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2
Next Brown your Turkey Meat chopping it up as you brown it into to small pieces in an Electric Fry pan at 350 or on the stove top. Season the Turkey with the Pepper, Mrs. Dash & Onion Flakes.
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3
Once Turkey meat is browned sprinkle the two packages of taco seasoning evenly over the Turkey meat, add 1 cup of HOT water (adding more if necessary) just until the seasoning is well combined with the Turkey meat you don't want to water this down use just enough water to blend the seasoning with the Turkey meat.
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4
Next add the Mexican Tomatoes combining well and add 1 and 1/4 cups of HOT water, stir to combine. Reduce the heat to low and simmer for 30 to 45 minutes stiring several times until the water has absorbed with the Turkey.
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5
To serve: Heat about 1/2 cup of Vegetable Oil in a small Omelet size pan to medium heat, (the corn tortilla should sizzle a bit once you slide it into the pan). Fry each corn shell one side about 30 to 50 seconds being careful not to brown it, flip it over and do the same on the other side until its firm but not browned. Drain on lightly dusted sea salted Paper Towels. Continue this process until all the shells are cook (keep warm in 300 degree oven until you have cooked them all).
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6
Serve immediately, with your favorite toppings (Shredded Lettuce, Shredded Cheese, Tomatoes, green onions, black sliced olives, sour cream, ect.)
