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Ingredients:
1 lb ground turkey
1 1/4 cup -- mild thick and - chunky salsa, - divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounces wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional
Instructions:
1. Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup salsa,
1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt. Form
mixture into 16 meatballs.
2. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick
cooking spray. Bake 25 to 30 minutes, or until meatballs are lightly
browned and no longer pink in center.
3. Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies,
remaining salsa and cumin, chili powder and oregano. Increase heat and
bring to boil. Reduce heat to medium and cook uncovered 5 to 10 minutes, or
until mixture is heated through.
4. Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle into
bowls and serve with corn chips.
Makes 4 servings. Preparation time: About 15 to 18 minutes. Cooking time:
About 35 to 55 minutes.
Per serving: About 509 cal, 41 g pro, 46 g car, 17 g fat, 30% cal from fat,
96 mg cholesterol, 1566 mg sod, 13 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 4
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Tex-Mex Turkey Stew Recipe brought to you by Mexican Recipes To-Go
