Turkey And Bean Tacos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Mexican | Leftover tu, Mexican | 10 | Servings |
INGREDIENTS
| 10 | Pcs taco shells | |
| 1/2 | t | Olive oil |
| 2 | c | Turkey light meat, skinless |
| cooked and cubed | ||
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 8 | oz | Fat-free refried beans |
| 1/4 | c | Fat-free sour cream |
| 1 | t | Chili powder |
| 1/8 | t | Garlic powder |
| 1 | c | Fat-free cheddar cheese |
| shredded |
INSTRUCTIONS
Warm taco shells according to package directions. In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is no longer pink and vegetables are tender. Stir in refried beans, sour cream, chili powder, and garlic powder. Cook over low heat, stirring constantly until heated through. Spoon mixture into warm shells. Sprinkle with cheese. Per serving: 121 Calories; 3g Fat (24% calories from fat); 11g Protein; 13g Carbohydrate; 20mg Cholesterol; 175mg Sodium Recipe by: Old El Paso, Sun Country Mexican Cookbook Posted to MC-Recipe Digest V1 #581 by matejka@bga.com (Anita A. Matejka) on Apr 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 15.2mg
Sodium: 190mg
Potassium: 123mg
Carbohydrates: 5g
Fiber: 1.5g
Sugar: <1g
Protein: 4.5g