Another from BHG – Better Homes & Gardens
1 ½ pounds uncooked ground chicken or turkey
1 ½ pounds ground pork (I use Roast meat, Shredded Chicken, whatever I have at the time)
2 cups chopped onions (2 large)
4 cups bottled salsa (medium hotness)
1 ½ cups chopped green sweet peppers (2 medium)
1 ½ cups fresh corn or frozen whole kernel corn
2 tablespoons chopped canned chipotle pepper in adobo sauce*
1 tablespoon chili powder
1 ½ teaspoons ground coriander
1 ½ teaspoons garlic salt
16 – 20 6-inch flour tortillas or hoagie rolls, split and toasted
Assorted toppers, such as chopped cilantro, diced avocado, chopped tomato, and/or crumbled Cotija cheese (optional)
In a very large skillet cook ground chicken, ground pork, and onions until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4- to 5-quart slow cooker combine meat mixture, salsa, sweet peppers, corn, chipotle pepper**, chili powder, coriander, and garlic salt.
** Can’t find this where you live – http://www.chipotlepeppers.net/info/homemade-chipotles-in-adobo-sauce
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Meanwhile, add tortillas, one at a time, to hot oil; cook for about 2 to 3 minutes or just until golden. Using tongs, remove tortillas from hot oil. Fold fried tortillas over a paper-towel-wrapped rolling pin or a wire tortilla rack placed over a paper-towel-lined pan. Let cool until firm.
To serve, use a slotted spoon to spoon meat mixture into fried tortilla shells. If desired, add toppers.
Nutrition facts (Tex-Mex Chipotle Sloppy Joes)
Servings Per Recipe 16, Calories 366, Protein (gm) 20, Carbohydrate (gm) 29, Fat, total (gm) 20, Cholesterol (mg) 67, Saturated fat (gm) 5, Monosaturated fat (gm) 8, Polyunsaturated fat (gm) 5, Dietary Fiber, total (gm) 2, Sugar, total (gm) 4.