Ingredients
1-1/2 pounds lean ground turkey2 medium onions, finely chopped4 garlic cloves, minced1 jar (12 ounces) chili sauce1 jalapeno pepper, seeded and chopped1 tablespoon Worcestershire sauce2 teaspoons dried oregano1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon salt1/2 teaspoon pepper2 cups shredded Monterey Jack cheese8 onion rolls, split2 medium ripe avocados, peeled and mashed
Preparation
In a large skillet coated with cooking spray, cook the turkey, onions and garlic over medium heat until meat is no longer pink, breaking the meat into crumbles; drain.
Transfer to a 1-1/2-qt. slow cooker. Stir in the chili sauce, jalapeno, Worcestershire sauce, oregano, cumin, paprika, salt and pepper. Cover and cook on low for 4-5 hours or until heated through. Just before serving, stir in cheese. Serve on rolls topped with avocado.
