Turkey Mole Tacos

• 1-1/4 pounds lean ground turkey
• 1 celery rib, chopped
• 4 green onions, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 2 ounces 53% cacao dark baking chocolate, chopped
• 4 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 cup lightly salted mixed nuts, coarsely chopped
• 12 corn tortillas (6 inches), warmed

1. In a
2. coated with cooking spray, cook the turkey, celery, green onions and garlic over medium heat until meat is no longer pink and vegetables are tender; drain.
3. Stir in the tomatoes, red peppers, chocolate, chili powder, cumin, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
4. Remove from the heat; stir in nuts. Place about 1/3 cup filling on each tortilla. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

lean ground turkey, celery, green onions, garlic, tomatoes, sweet red peppers, baking chocolate, chili powder, ground cumin, salt, ground cinnamon, mixed nuts, corn tortillas

Taken from www.tasteofhome.com/recipes/turkey-mole-tacos/ (may not work)