Turkey Mexican
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey breast
barbecued |
|
| 1 | x |
salsa
|
*
|
| ½ | cup |
cheddar cheese
shredded |
|
| ¼ | cup |
olives
ripe, sliced |
*
|
| ½ | cup |
sour cream
|
|
| 1 | x |
parsley leaves
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey breast
barbecued |
|
| 1 | x |
salsa
|
*
|
| 118 | ml |
cheddar cheese
shredded |
|
| 59 | ml |
olives
ripe, sliced |
*
|
| 118 | ml |
sour cream
|
|
| 1 | x |
parsley leaves
fresh |
*
|
Directions
Cut turkey into eight ¾ inch slices.
Place turkey in large skillet, overlapping slices.
Add salsa. Bring to a boil, turn down heat.
Cover.
Simmer 10 minutes.
Add cheese and olives. Cover. Heat one minute more until cheese melts.
Place turkey on serving platter. Garnish with sour cream and parsley.
