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.
342 Total Calories
8 g Total Fat
21 % Daily Total Fat
612 g Cholesterol
25 mg Sodium
2 g Total Carbohydrates
40 g Protein