Tex-Mex Turkey
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Tex-Mex Turkey

Tex-Mex Turkey
Yield: Makes 4 servings
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:
1.
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.
2.
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.
Nutritional Information:
| Serving Size: 1/4 of total recipe (without rice) | |
| Sodium | 301 mg |
| Protein | 24 g |
| Fiber | 2 g |
| Carbohydrate | 26 g |
| Cholesterol | 45 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 14 % |
| Calories | 229 |
Dietary Exchange:
| Meat | 3 |
| Starch | 1 |
This recipe appears in: Southwestern
