| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Mexican, Leftover tu |
10 |
Servings |
INGREDIENTS
| 10 |
|
Pcs taco shells |
| 1/2 |
ts |
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 |
ts |
Chili powder |
| 1/8 |
ts |
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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