| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Mexican |
Main dish, Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground raw turkey breast (no skin) |
| 1/2 |
c |
Medium taco sauce (or hot for more spice) |
| 2 |
|
Tomatoes, diced |
| 2 |
|
Zucchini, diced and unpeeled |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Diced green bell pepper |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
md |
Flour tortillas (made with vegetable oil) |
| 1/2 |
c |
Shredded reduced-fat or non-fat Cheddar cheese |
|
|
Cooking spray |
INSTRUCTIONS
Coat a skillet with cooking spray and place over medium heat until
hot. Add turkey and cook until browned, stirring constantly. Drain.
Add taco sauce to turkey and stir. Remove turkey and place in serving
dish or casserole. Add tomatoes, zucchini, onion and bell pepper to
skillet and saute for 5 minutes until crisp-tender. Stir in salt and
pepper and add to turkey. Mix. Heat tortillas in microwave for 1
minute. Spoon turkey mixture on center of heated tortillas. Top with
cheese and roll up.
Per burrito: 210 calories, 5 grams fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”