Ingredients
-
1
-
1
-
1
-
1
-
2
-
1/4
-
1
-
1/4
-
0.5
-
1
-
3
-
1
-
1
-
3
-
1
Directions
Four Continents Chili,I came up with this one day when I just didn’t want the tacos that I had prepared to make for dinner. I grabbed things around the house, including seasonings from Central America and Asia creating a North American favourite with a European twist. After eating it, DH asked me to open a restaurant with him.,I came up with this one day when I just didn’t want the tacos that I had prepared to make for dinner. I grabbed things around the house, including seasonings from Central America and Asia creating a North American favourite with a European twist. After eating it, DH asked me to open a restaurant with him.
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Steps
|
1
Done
|
Brown Ground Turkey in a Large Skillet Over Med High Heat and Drain. |
|
2
Done
|
Add Tomato Sauce and Drained Mushrooms. Cook at Medium. |
|
3
Done
|
Stir in Taco Seasoning, Water and Chili Paste (or Peppers). |
|
4
Done
|
Simmer For 10 Minutes. |
|
5
Done
|
Prepare Vermacelli According to the Package. |
|
6
Done
|
Stir in Vermacelli, Cilantro and Sesame Oil to Sauce. |
|
7
Done
|
Keep Over Low Heat For 5-8 Minutes, Stirring Regularly, Until Noodles Are Soft. |
|
8
Done
|
in a Food Processor, Grind Jalapano Pepper (take Out the Seeds) and Garlic. |
|
9
Done
|
Add Avacado and Grind Until Smooth. |
|
10
Done
|
Add Greek Yoghurt and Mix Until Consistent Texture. |
|
11
Done
|
Place Sauce and Noodles in a Bowl. |
|
12
Done
|
Top With Avacado Dip. |
|
13
Done
|
Sprinkle With Chopped Green Onions, Chopped Tomatoes and Shredded Cheese. |
