Tex-Mex Turkey
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Tex-Mex Turkey
YIELD Makes 4 servings
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INGREDIENTS
| 1 | can (10-3/4 ounces) reduced-fat condensed tomato soup |
| 1/2 | cup fat-free sour cream |
| Nonstick cooking spray | |
| 1 | cup sliced green onions |
| 1/2 | cup diced green chilies |
| 1/2 | cup frozen corn |
| 1/2 | cup chopped red bell pepper |
| 1/4 | cup sliced ripe olives (optional) |
| 2 | cloves garlic, minced |
| 1 | teaspoon chili powder |
| 1 | pound turkey tenderloins, cut into thin strips |
| 1/2 | teaspoon salt |
| Hot cooked rice (optional) | |
PREPARATION:
- Combine soup and sour cream in small bowl; mix well. Set aside. Spray large nonstick skillet with cooking spray. Add onions, chilies, corn, bell pepper, olives, if desired, garlic and chili powder; cook and stir over medium-high heat until onions and pepper are tender.
- Add turkey to skillet; brown evenly. Add soup mixture and salt; bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Serve with rice, if desired.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe (without rice) |
| Calories from Fat | 14 % |
| Protein | 24 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories | 229 |
| Sodium | 301 mg |
DIETARY EXCHANGE:
| Meat | 3 |
| Starch | 1 |
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