| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey — ground/cooked |
| 8 |
|
Corn tortillas |
| 1/2 |
c |
Onion — chopped |
| 1 |
|
Clove garlic — chopped |
| 4 |
ts |
Flour |
| 1 |
c |
Green pepper — chopped |
| 1 |
c |
Corn — frozen |
| 1 1/2 |
c |
Mushrooms — sliced |
| 1 |
cn |
Tomato sauce — (8 oz) |
| 1 |
cn |
Tomatoes — (7 1/2 oz) |
|
|
Chopped |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Italian seasoning |
| 1 |
c |
Cheddar cheese — shredded |
INSTRUCTIONS
Preheat oven at 375. For filling, in a skillet cook turkey, onion, and
garlic until meat is brown. Drain off fat. Stir in flour, green pepper,
corn, mushrooms, tomato sauce, tomatoes, chili powder, and Italian
seasoning. Cook and stir until thickened, bubbly, and vegetables are
tender. Spoon about 1/3 cup of the filling into each tortilla and top
each with 2 tablespoons cheese. Bake, uncovered, for 15 to 25 minutes.
Recipe By : Anita A. Matejka
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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