Tex-Mex Turkey the Editors of Publications International, Ltd.
Making cookies this holiday season? Check out these tips for making Christmas cookies.
Makes 4 servings
|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|
|Hot cooked rice (optional)|
- 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.
|Serving Size:||1/4 of total recipe (without rice)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||14 %|
Check out more recipes for Southwestern