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Turkey Tortilla Stew

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Submitted by marflores

YIELD

2 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 2.5
TEASPOON ML OLIVE OIL
1 ½ 680.4
POUNDS G TURKEY
skinless, ground, cooked
½ 118
CUP ML ONIONS
½ 118
CUP ML SWEET BELL PEPPERS
chopped *
2 2
CLOVES CLOVES GARLIC
minced
2 ½ 591
CUPS ML WATER
14 ½ 419.1
OUNCES ML/G TOMATOES
crushed
16 462.4
OUNCES ML/G PINTO BEANS
canned, drained
15 ½ 448
OUNCES ML/G RED KIDNEY BEANS
drained
10 ¾ 310.7
OUNCES ML/G TOMATO SOUP
condensed
1 237
CUP ML CORN
frozen, thawed
¼ 1.3
TEASPOON ML BLACK PEPPER
1 237
CUP ML TORTILLA CHIPS
low-fat, crumbs *

Directions

In a skilllet heat oil over medium heat.

Add turkey, onions, bell peppers, and garlic.

Cook until turkey is no longer pink and vegetables are tender.

Stir in water, crushed tomatoes, pinto beans, kidney beans, tomato soup, corn kernels, and black pepper.

Heat until mixture is bubbly.

Reduce heat to low and simmer 30 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 789g (27.8 oz)
Amount per Serving
Calories 646 22% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 1359mg 57%
Total Carbohydrate 21g 21%
Dietary Fiber 17g 68%
Sugars g
Protein 130g
Vitamin A 21% Vitamin C 48%
Calcium 15% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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