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Mexican Potato Salad Recipe


1 pound ground turkey

1/2 cup olive oil

2 1/2 cups diced pepper jack cheese

1 cup spun light corn

1 1/2 cups vegetable oil

1 (16 ounce) container sour cream

3 cups shredded cabbage

1 pound bell pepper

1/2 pound cheese, cubed

1/4 cup chopped tomato

1/4 cup chopped onion

1 (16 ounce) can diced green chiles, drained

1 (6 ounce) can whole cilantro, drained

1 (5 ounce) can sliced mushrooms, drained

1 (3 ounce) can sliced mushrooms, with liquid

2 liters lemon-lime flavored carbonated beverage


In a large saucepan, heat 8 to 10 quarts olive oil in a small nonstick skillet over medium heat. Add turkey and fry for 2 to 4 minutes. Remove turkey and transfer to oven. Remove turkey from skillet and sprinkle lightly with pepper jack cheese. Drizzle with remaining oil. Return turkey to skillet and cook only for 5 minutes. Remove turkey from skillet and set aside to cool.

Blend together mixed vegetable oil with sour cream and corn; whisk into fresh salsa. Stir in dish cool with shredded cabbage. Sprinkle with mushrooms and salsa.

Return turkey, chicken and diced bell pepper to pan and add brown sugar, lime juice, tomatoes and onions. Bring to a simmer. Cover, reduce heat to low and simmer for 20 minutes. Coat with shredded cabbage, place both halves of peppers, cheese and meat in sweet spot between the blade and spoon to seal.

Sprinkle with crushed cabbage and mushrooms and pour into pie crust. Sprinkle with cilantro and crumbled tomatoes. Top with broccoli and bell pepper and honey. Cover and chill overnight.