Tex-Mex Turkey

by the Editors of Publications International, Ltd.

Browse the article Tex-Mex Turkey

Tex-Mex Turkey Photo
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:
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