• 3/4 cup Hidden Valley Spicy Chipotle Pepper Sandwich Spread & Dip
  • 1 (15.25 ounce) can kidney, pinto or black beans, rinsed and drained
  • 1 cup shredded cheese, divided
  • 1 (14.5 ounce) can petite-cut diced tomatoes
  • 1 medium yellow onion, diced
  • 1 (20 ounce) package lean, ground turkey
  • 18 taco shells, crunchy or soft
  • 3 cups shredded lettuce, divided


In large skillet, cook turkey with onions until all juices are evaporated, about 15 minutes.

Stir in beans, tomatoes and sandwich spread; heat through.

Fill each taco shell with about 1/3 cup meat mixture, lettuce and cheese.

Recipe reprinted by permission of Clorox. All rights reserved.

RecID 12167