Mexican Turkey



2 tbsp flour

1 Package (1-1/2 oz) taco seasoning mix, divided

1-3/4 lbs TURKEY BREAST, boned and skinned

2 to 3 tbsp corn oil

1 Large onion, chopped

1 Large green pepper, diced

1 Can (16 oz) tomatoes

1 Can (15-1/2 oz) dark red kidney beans, drained

1/4 lb fresh mushrooms, sliced

1 c red wine

1 tsp sugar



In a large freezer storage bag, combine flour and half of taco seasoning. Add turkey breast, shaking to completely cover.

In a large skillet, over medium-high heat, quickly brown both sides of turkey breast in two tablespoons of oil. Remove turkey to 2-quart baking dish. Add onion and green pepper to skillet and saute 5 minutes or until vegetables are crisp-tender. Stir in any remaining flour mixture and remaining taco seasoning.

Add tomatoes, stirring to break up, beans, mushrooms, wine and sugar. Bring to boil; pour mixture over turkey breast. Cover and cook at 350 degrees F for 40 to 45 minutes or until a food thermometer placed in thickest portion of breast registers 170 degrees F.

To serve, slice turkey and serve with a generous portion of sauce.

NOTE: If preparing to freeze for later use, remove from oven, divide into meal-size portions or leave whole; place in airtight freezer bags or containers. Allow to defrost and reheat on top of range or in microwave just until hot.

Nutrition Facts

342 Total Calories

8 g Total Fat

21 % Daily Total Fat

612 g Cholesterol

25 mg Sodium

2 g Total Carbohydrates

40 g Protein