1 pound ground turkey
2 cups fresh spinach
1 pint grape tomatoes
½ cup onions, finely chopped
1 clove garlic
1 tablespoon PICS cumin
1 ½ teaspoon PICS chili powder
1 teaspoon PICS onion powder
¾ teaspoon sea salt
1/2 teaspoon garlic powder
½ teaspoon white pepper
Mini Phyllo shells
PICS Shredded Mexican Cheese
Cook the ground turkey over medium heat. Using a heat resistant silicone spatula, stir the meat breaking it apart as it cooks. Note: Use stove top safety when cooking on a stove top; keep a safe distance from the stove top and pan when cooking and stirring.
Chop the spinach, tomatoes, garlic and onion in a food processor in a pulsating fashion until they are fully chopped. Add the vegetables and garlic mixture to the cooked meat and continue to cook over low heat until the vegetables are soft.
Over low heat, add in the cumin, chili powder, sea salt, garlic powder and white pepper.
Preheat the oven to 375 degrees F.
Place the mini Phyllo shells on a non-stick baking sheet. Fill each one with the warm taco meat mixture. Top them with cheese and bake for 8-10 minutes; until the cheese is melted and the edge of the cups are slightly toasted. Note: When removing the baked taco bites, take safety precautions and use oven mitts.
Serve with fun sides for topping: sour cream, guacamole, olives, diced tomatoes, shredded lettuce, taco sauce and/or salsa.