| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tex-Mex | Poultry, Main dish, Low-cal, Tex-mex | 4 | Servings |
INGREDIENTS
| LIZ JONES VXRF36B—– | ||
| 3/4 | lb | Ground raw turkey |
| 1 | Onion — chopped | |
| 1 | Bell pepper — chopped | |
| 2 | c | Red beans; can — undrained |
| 6 | oz | Tomato paste |
| 1/4 | c | Water |
| Pepper & salt or garlic | ||
| Salt | ||
| 2 | ts | Or 3 t chili powder |
| 1 | Garlic clove; minced — opt | |
| Dried oregano — opt | ||
| Cumin seed — opt |
INSTRUCTIONS
Defrost ground turkey, if frozen. Spray a large non-stick skillet with cooking spray for no-fat frying. Spread th turkey meat in a shallow layer. Brown the meat over moderate heat; break into chunks and turn to brown evenly. Stir in remaining ingredients. Cover and simmer 45 minutes. Uncover and continue to simmer until thick. The Tampa Tribune, Feb. 1993. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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