Tex-Mex Turkey

Tex-Mex Turkey

Tex-Mex Turkey

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
1/2 teaspoon salt
Hot cooked rice (optional)


  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

Check out more recipes for Southwestern