Tex-Mex Rice and Bean Snack |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This zesty Southwestern-style dip, served with tortilla wedges, is perfect for tailgating and after-game parties...or for any fun occasion, says Pat Habiger of Spearville, Kansas. If you're adventurous, you might want to add green chiles or hot peppers. Ingredients:
10 corn tortillas (6 inches) |
1/2 pound lean ground turkey |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, drained |
3 tablespoons tomato paste |
1 tablespoon chili powder |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
2 cups hot cooked rice |
1/2 cup shredded reduced-fat mexican cheese blend |
1/4 cup sliced green onion |
Directions:
1. Cut each tortilla into six wedges; arrange in a single layer on a baking sheet coated with cooking spray. Spray tortillas with cooking spray. Bake at 400° for 8-10 minutes or until crisp; remove to a wire rack to cool.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey over medium heat until no longer pink. Add the beans, tomatoes, tomato paste, chili powder, cumin and salt; bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through.
3. Spoon over rice onto a serving platter. Top with turkey mixture, cheese and green onions. Arrange tortilla wedges around edge of platter. Yield: 10 servings.
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