MEXICAN TURKEY SKILLET
This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it's delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it's a snap to clean up for a weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes. , Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.
Nutrition Facts : Calories 254 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 616mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
MEXICAN-STYLE TURKEY CHORIZO
This super-flavorful lighter version of Mexican chorizo is made with lean ground turkey instead of pork. Form into burger patties, stuff inside sausage casings, use as taco meat, or fry some up with eggs! This is what I use to make my Chorizo-Stuffed Spaghetti Squash recipe, also found on this site. The possibilities are endless!
Provided by France C
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 13
Steps:
- Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, Mexican oregano, dried chipotle pepper, cinnamon, and cloves in a mixing bowl. Mix well.
- Refrigerate at least 1 hour for flavors to blend. Store in the refrigerator or freeze until ready to use.
Nutrition Facts : Calories 180.1 calories, Carbohydrate 2.3 g, Cholesterol 83.6 mg, Fat 9 g, Fiber 1.2 g, Protein 23 g, SaturatedFat 2.3 g, Sodium 511.6 mg, Sugar 0.4 g
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
MEXICAN-STYLE TURKEY
Turkey breasts, caster sugar, chilli powder, chocolate and coriander: just some of the ingredients that are brought together in this recipe. Perhaps not surprisingly, I couldn't find another quite like it on Zaar! This is another recipe from the International Masters '1001 recipes for pan or wok' recipe cards, posted for the 2005 Zaar World Tour. The word chocolate comes from the Aztec word 'xocolati'. The Aztecs often used cocoa beans to make unsweetened drinks. See notes below about the sort of chocolate most suitable for this recipe. 15g = 1/2 ounce. The preparation and cooking times do not include the 2 hours chilling and marinating time.
Provided by bluemoon downunder
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Peel the garlic and crush 1 clove; place the turkey breasts in a dish and sprinkle with vinegar, sugar and crushed garlic, season to taste, cover and chill for at least 2 hours.
- Heat the oil in a deep, preferably non-stick, pan; remove the turkey from the marinade and fry for 10-12 minutes, turning once, until cooked and golden; remove from the pan and keep warm. Reserve the pan juices.
- Meanwhile, peel and chop the onions, and put them in a food processor with the remaining 3 cloves of garlic, the chilli powder and cinnamon, season to taste and blend into a smooth paste.
- Reheat the juices in the pan until simmering, stir in the onion paste and simmer for 5 minutes; then stir in 300ml/1/2 pint of water.
- Grate in the chocolate, crumble in the stock cube and stir in the tomato purée; add the turkey and simmer for 2-3 minutes, or until the turkey is hot and the sauce is thick; garnish with sesame seeds and coriander, and serve with sour cream and Fried Mexican Potatoes and Capsicum Recipe # -- warm tortillas.
- Chef's Tip: It is important to use only plain chocolate with a high percentage of cocoa solids, as ordinary plain chocolate will make the sauce too sweet.
Nutrition Facts : Calories 1904, Fat 88.9, SaturatedFat 24, Cholesterol 736, Sodium 975.9, Carbohydrate 11.2, Fiber 2.4, Sugar 4.2, Protein 249.6
MEXICAN TURKEY ROLL-UPS
This is the perfect recipe when you're hungry for a dish with Mexican flavor and want to use turkey. These roll-ups are fun and so tasty, even kids like them. It's a different use for leftover turkey. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.
Nutrition Facts : Calories 639 calories, Fat 35g fat (18g saturated fat), Cholesterol 140mg cholesterol, Sodium 1501mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
CROCK POT MEXICAN TURKEY
This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day.
Provided by Geema
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place turkey thighs in crock pot.
- Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
- Cover and cook on low for 10-12 hours.
- Remove turkey from crock pot, shred meat and discard the bones.
- Return the meat to the pot and stir to mix sauce and meat thoroughly.
- Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
Nutrition Facts : Calories 1299, Fat 52, SaturatedFat 20.1, Cholesterol 209.2, Sodium 2388.6, Carbohydrate 133.6, Fiber 10.2, Sugar 12.6, Protein 72.3
GROUND TURKEY MEXICAN VEGETABLE SKILLET RECIPE
Mexican style skillet made with ground turkey and loaded with vegetables
Provided by Camille Beckstrand
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- In a large skillet, brown ground turkey over medium heat until no longer pink.
- Add onion, red bell pepper, green bell pepper, garlic, salt and pepper and sauté until vegetables are tender. Add salsa and remaining spices, cover, and simmer over low heat for 10 minutes.
- Add zucchini, then cover and cook for 10 more minutes over low heat or until the zucchini is tender.
- Remove lid and sprinkle cheese on top and serve.
Nutrition Facts : Calories 204 kcal, Carbohydrate 11 g, Protein 32 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 68 mg, Sodium 618 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
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