Make-Your-Own-Taco bar

Chipotle Turkey Filling

1 teaspoon EVOO (extra virgin olive oil)
1 1/2 pounds ground turkey breast, the average weight of 1 package
1 small onion, chopped
2 cloves garlic, chopped
2 chipotles in adobe sauce, chopped
1 round tablespoon chili powder
1 cup tomato sauce
1/2 cup water
salt (to taste)

Pork & Bell Pepper Filling

1 tablespoon EVOO
1 1/3 pounds ground pork
1/2 red  bell pepper, chopped
1/2 yellow bell pepper, chopped
1 small green bell pepper, chopped
1 tablespoon ground cumin
several drops of cayenne pepper sauce
1/2 teaspoon allspice
salt and pepper to taste
1/2 cup water
10 jumbo taco shells, warmed to package direction

Toppings

1 1/2 cups shredded Cheddar or smoked Cheddar, about 1 pound
1 1/3 cups shredded Monterey pepper Jack, about 1 pound
Shredded romaine lettuce, 2 hearts
6 scallions, chopped
Diced red plum tomatoes
Yellow Pico De Gallo (recipe below)
Taco Sauce of any kind

Yellow Pico De Gallo

3 yellow wine ripe tomatoes, seeded and diced
2 small jalapeno peppers, seeded and chopped
3 tablespoons chopped fresh cilantro
Coarse salt to taste

To make Chipotle Turkey filling:

In a medium skillet preheat over medium high heat, add the oil and turkey meat. Brown the meat for 2 to 3 minutes, breaking up any lumps, then add the onions and garlic. Cook for another 3 to 5 minutes, Stir in the chipotles in adobo chili powder, and tomato sauce. Add water and season the filing with salt to taste. Reduce the heat to medium low and simmer 10 to 15 minutes or until ready to serve.

To make the Pork and Bell Pepper Filling:

In a medium skillet preheat over medium high heat add the oil and pork. Brown the meat for 2 to 3 minutes, breaking up any lumps. Strain off any excess oil. Add the peppers, cumin, cayenne sauce to taste, allspice, and salt and pepper to taste and cook for another 5 minutes.  Add water and reduce the heat to medium low and keep the filling warm.

To assemble the bar, arrange the taco shells next to the stove top. Serve the fillings from the skillets that they are cooked in. Place toppings in small dishes on the opposite side of the stove top. Serve with a side of Red beans and rice or store bought refried beans.