Healthy Tex Mex Turkey Tacos

1 tablespoon extra virgin olive oil
1 onion; diced
4  garlic cloves; minced
1 lb. ground lean turkey
1 package taco seasoning (I used a Hot & Spicy flavor) 
1 red bell pepper; seeded & chopped
1 jalapeno pepper; seeded & chopped
1 cup frozen whole-kernel corn 
1/3 cup light Mexican beer (or water)
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can Ro*tel; drained (or Mexican-style tomatoes)
1-1/2 cups of salsa
1/2 small can chipotle chiles; drained & chopped 
Corn Tortilla shells
Avocado, tomato, reduced fat Mexican-blend cheese


Heat a large skillet over medium heat. Coat pan with olive oil.
Add the onion and cook 3 minutes.  Add garlic to skillet and cook 2 minutes more or until slightly soft.
Turn heat up to medium-high and add turkey; stir to crumble the turkey. Add taco seasoning and combine. 
Add red pepper and jalapeno pepper to the pan and cook for 3 minutes.
Stir in corn and next 8 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 7 minutes.
Warm shells according to package directions and fill. 
Serve with avocado, cheese and tomatoes. 


Chad's rating: 9/10
Amy's rating: 10/10


Recipe was adapted from here.