Serves 6

Prep time 10 minutes

Ingredients

1 lb. lean ground turkey or beef

3 cups diced bell pepper (1 cup EACH red, yellow and green or any combination)

1 carton (24 oz.) College Inn® Mexican-Style Simple Starter® Sauce

1 can (15.25 oz.) whole kernel corn, well drained

3/4 cup uncooked quinoa

1/3 cup tomato paste

1/2 cup sliced green onion

Toasted burger buns

Toppings: Cheddar cheese, tomato, avocado, sour cream, jalapeño, cilantro, lettuce.

Directions

Stove Top

  1. Cook turkey with peppers in a large, deep skillet or Dutch oven over medium-high heat until no longer pink.
  2. Stir in sauce, corn and quinoa. Bring just to a boil; cover and reduce heat to medium-low. Simmer 20 minutes.
  3. Stir in tomato paste and green onions. Simmer uncovered 3 to 5 minutes, until thickened, stirring frequently. Cover and let stand 5 minutes. Serve on buns with toppings, as desired.

 

Electric Pressure Cooker

  1. Set a 6-qt. electric pressure cooker to Sauté; add turkey and peppers and cook about 5 minutes or until no longer pink. Press Cancel.
  2. Stir in sauce, corn and quinoa. Set to Pressure Cook 9 minutes on high. Quick release steam. Press Cancel.
  3. Stir in tomato paste and green onions; cover and let stand 5 minutes. Serve on buns with toppings, as desired.

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