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Location: Texas, United States

Sunday, February 25, 2007

Turkey Mexicali

1 lb skinless, boneless turkey breast strips or chicken breasts, cut into thin strips
1 15.25-oz can corn, drained
1 15-oz can black beans, rinsed and drained
1 Tbsp ground cumin
1 tsp chili powder
1 onion, halved and cut into thin wedges
1 green bell pepper, cut into thin strips
1 14.5-oz can diced peeled tomatoes, undrained
1 6-oz can tomato paste
shredded cheese for garnish
sour cream for garnish

In a 3.5-quart electric slow cooker, combine all ingredients; mix well. Cover on cook on the low setting 4 ½ to 5 hours, or until turkey is cooked through. We served it on tortillas with cheese and sour cream.



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