Tex-Mex Turkey Stew
A Stew perfect for mind and body"This is a great recipe, I added a big of sour cream when serving and topped with crushed tortilla chips." - Sherry43
Yield: 4 Ready in 45 minutes
12 people trying soon
Verified by stevemur
|1 PoundGround turkey|
|1 cupsthick and chunky salsa; divided|
|1 Cup,packed cilantro leaves; chopped and divided|
|1 CupOnions; chopped|
|1 TeaspoonGarlic; minced|
|1 Teaspooncumin; divided|
|1 17-oz canwhole kernel corn; drained|
|1 14.5-oz canno-fat TURKEY or chicken broth|
|1 15-oz canblack beans; drained & well rinsed|
|1 4-oz cangreen chilies; chopped|
|1/4 Teaspoonchili powder; (or more)|
|1/4 Teaspoondried oregano leaves|
Tex-Mex Turkey Stew Preparation
1. In medium bowl combine turkey, 1/4 cup salsa, 1/2 cup cilantro, onion, garlic, 1/2 teaspoon cumin and salt. Form mixture into 16 meatballs.
2. Place meatballs on (10-X 15-X 1-inch) baking pan sprayed with vegetable oil. Bake at 400 degrees F for 25 to 30 mintues, or until meatballs are lightly browned and no longer pink in center.
3. Meanwhile, in a 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 for 5 to 10 minutes or until mixture is heated throughout.
4. Add meatballs and remaining cilantro. Simmer 5 to 10 minutes. Ladle into bowls and serve with corn chips.
Republished with permission, National Turkey Federation
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?