Turkey Picadillo
Start to finish: 30 minutes

In a large nonstick skillet over medium-high heat, saute the turkey, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander set over a plate and set aside.

Return the skillet to the stove over medium heat and add the oil. Once the oil is hot, add the onion, garlic and bell pepper. Saute, stirring often, until the vegetables have softened, 2 to 3 minutes.

Add the chili powder, oregano, cumin and cinnamon. Continue cooking, stirring, until fragrant, about 1 minute. Add the corn, olives, capers, tomato paste, water and the browned meat. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Serve with warm corn tortillas if desired.

Makes six 1-cup servings.