Tex-Mex Turkey Stew
1 pound 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 teaspoon minced garlic
1 teaspoon cumin, divided
1/4 teaspoon salt
Nonstick cooking spray
1 17-ounce can whole kernel corn, drained
14 1/2 ounces nonfat chicken broth
15 ounces black beans, rinsed and drained
4 ounces chopped green chilies, drained
1/4 teaspoon chili powder
1/4 teaspoon oregano
Corn chips, optional
Preheat oven to 400į 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.
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.
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.
Add meatballs and remaining cilantro.
Simmer 5 to 10 minutes.
Ladle into bowls and serve with corn chips
Posted by LuAnn
Not tried and true, but sounds like it might be a tasty way to use turkey.
Source: Sample recipe from SendMeRecipes.com. Download the complimentary recipe management software and each day you'll receive recipes for a low fat main course & side dishes.