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Turkey Tortilla Stew

1 1/2 pounds ground turkey
1 medium onion, peeled and finely chopped
2 cloves garlic, minced
2 teaspoons vegetable oil
2 1/2 cups water
1 can (16 ounces) no-salt-added tomatoes, crushed
1 can (15 ounces) pinto beans in chili sauce, undrained
1 can (10 ounces) low-sodium tomato soup
1 cup frozen whole kernel corn
1 can (4 ounces) green chilies, chopped
1/4 teaspoon pepper
12 corn (6 inch) tortillas, cut into 1/4 inch strips
2 tablespoons vegetable oil


In a large Dutch oven, over MEDIUM-HIGH heat, saute turkey, onion and garlic in oil 5 minutes or until turkey is no longer pink. Add water, tomatoes, beans, soup, corn, chilies and pepper. Heat until mixture is bubbly; reduce heat to LOW and SIMMER mixture 30 minutes. In skillet, over MEDIUM-HIGH heat, saute tortilla strips in oil 30 seconds or until lightly browned and crips. Drain on paper towels and set aside. To serve, add tortilla strips to turkey stew to let them soften. Makes 6 servings.


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