1/4 cup Olive oil
1 Onion, finely sliced
2 Garlic cloves, minced or crushed
2 tbsp Chili powder
2 tsp Ground cumin powder
1/2 tsp Ground cinnamon
2 tbsp Cider vinegar
28 oz Plum tomatoes, drained and chopped
16 oz Kidney beans, drained and rinsed (up to 19)
1 lb Boneless skinless turkey breast, cut into 3/4-inch cubes --garnish---
Sour cream
Seeded red bell pepper, cut into 1/2 inch dice
Cilantro leaves, coarsely chopped
12 Corn tortillas, about
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Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
Add beans and turkey and cook for 3 to 4 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.
Yield: 4 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6634 Posted to MC-Recipe Digest V1 #748 by 4paws@netrax.net (Shermeyer-Gail) on Aug 19, 1997
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