cathy1128
Turkey Taco Bake
Mar 26, 2009
YUMMERS
1 + lbs ground turkey (the package I had was 1.39lbs and was perfect)
1/2 cup chopped onion
1 can pinto beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can (4oz) chopped green chilies
1 pkg reduced sodium taco seasoning
1 can diced tomatoes
Shredded cheddar or mexican blend cheese
Preheat oven to 350. Coat a 9x9 in baking dish with cooking spray (I used the pampered chef 9x13 rec baker & it was perfect)
Saute onions in a large skillet, add turkey and brown. Cook until no longer pink; drain any grease. Stir in beans, green chilies, tomatoes and 1/2 cup water. Add the taco seasoning and mix well. When all blended together and heated, pour into the baking dish. top with cheese. Bake until heated thoroughly (the book says 45 minutes but I only baked for about 15 because I cooked it longer on the stovetop) and the cheese is melted.
Can be served w/ sour cream, salsa, extra cheese (always a plus) chopped lettuce or tortilla chips. BUT DOESN"T NEED ANYTHING!!!
2 comments
1 + lbs ground turkey (the package I had was 1.39lbs and was perfect)
1/2 cup chopped onion
1 can pinto beans (rinsed & drained)
1 can black beans (rinsed & drained)
1 can (4oz) chopped green chilies
1 pkg reduced sodium taco seasoning
1 can diced tomatoes
Shredded cheddar or mexican blend cheese
Preheat oven to 350. Coat a 9x9 in baking dish with cooking spray (I used the pampered chef 9x13 rec baker & it was perfect)
Saute onions in a large skillet, add turkey and brown. Cook until no longer pink; drain any grease. Stir in beans, green chilies, tomatoes and 1/2 cup water. Add the taco seasoning and mix well. When all blended together and heated, pour into the baking dish. top with cheese. Bake until heated thoroughly (the book says 45 minutes but I only baked for about 15 because I cooked it longer on the stovetop) and the cheese is melted.
Can be served w/ sour cream, salsa, extra cheese (always a plus) chopped lettuce or tortilla chips. BUT DOESN"T NEED ANYTHING!!!
Texas Caviar
Mar 11, 2009
OMG this stuff is incredible!!!
1 small can Shopeg Corn (drained)
1 can Black Beans (rinsed & drained)
1 can Black Eyed Peas (rinsed & drained)
1 small jar Pimentos (diced up small)
1 jar green Chilis (diced) - (I used Mild Banana Peppers instead because I love them)
3 - 4 stalks celery (diced real small)
Red onion (diced real small)
Combine all in a bowl.
1 cup Apple Cider Vinegar
1 cup Oil
2/3 cups Splenda Blend
Heat liquids in a small saucepan to melt the sugar. Cool and pour over the other ingredients. Let sit in the fridge overnight (if you can wait that long - I didn't)
I substituted the 1 cup of oil with 1 cup of Water; because I thought that was what the recipe said. There really was no taste differance for me, and it actually makes it MUCH Healthier!!! This stuff is incredible. I have been eating it with a spoon, or with Tostito scoops (not the best choice) But it is SUPER YUMMO as a salsa!!
0 comments
1 small can Shopeg Corn (drained)
1 can Black Beans (rinsed & drained)
1 can Black Eyed Peas (rinsed & drained)
1 small jar Pimentos (diced up small)
1 jar green Chilis (diced) - (I used Mild Banana Peppers instead because I love them)
3 - 4 stalks celery (diced real small)
Red onion (diced real small)
Combine all in a bowl.
1 cup Apple Cider Vinegar
1 cup Oil
2/3 cups Splenda Blend
Heat liquids in a small saucepan to melt the sugar. Cool and pour over the other ingredients. Let sit in the fridge overnight (if you can wait that long - I didn't)
I substituted the 1 cup of oil with 1 cup of Water; because I thought that was what the recipe said. There really was no taste differance for me, and it actually makes it MUCH Healthier!!! This stuff is incredible. I have been eating it with a spoon, or with Tostito scoops (not the best choice) But it is SUPER YUMMO as a salsa!!
