Turkey-Mole Tacos

Turkey-Mole Tacos

Enjoy these turkey-mole tacos made using Progresso® chicken broth and Old El Paso® shells – a wonderful Mexican dinner that’s ready in just 20 minutes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

6

servings

1/3
cup mole
1 1/2
cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
3
cups shredded leftover turkey or deli rotisserie chicken
1
box (7.4 oz) Old El Paso® hard and soft taco shells (6 hard taco shells and 6 tortillas)
2
tablespoons sesame seed
  1. In 10-inch skillet, heat mole and chicken broth over medium heat, breaking up mole paste with spoon. Stir in turkey. Simmer 5 minutes, stirring occasionally.
  2. Spoon filling in taco shells and tortillas. Top with sesame seed. Roll up tortillas.
Makes 6 servings (2 tacos each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
This recipe is the perfect solution for leftover Thanksgiving turkey.
Try storing sesame seeds in the freezer to extend their shelf life.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 65mg;
  • Sodium 570mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1 1/2 Very Lean Meat;
    • 1 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.