Southwestern Casera
Courtesy of epicurious 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 1 1/4 lb. ground turkey |
| 4 large tomatoes, quartered |
| 1 (14-oz.) can fire-roasted |
| diced tomatoes |
| 1 onion, peeled and coarsely |
| chopped |
| 1 jalapeño pepper, quartered |
| and seeded |
| 2 yellow bell peppers, quartered |
| and seeded |
| 1 scallion, trimmed and sliced |
| 2 garlic cloves, peeled |
| 1 1/2 tsp. salt |
| 1 tsp. Mexican oregano |
| 1 tsp. ground chipotle pepper or chili powder |
| 1/2 c. fresh cilantro sprigs |
| 1 lime, cut into wedges |
| Garnish: Corn tortillas, low-fat sour cream, brown rice, fruits and veggies |
Directions:
1. In a large sauté pan, warm the oil over moderate heat. Add the turkey and cook for about 10 minutes or until cooked through. Drain any liquid from the pan.
2. Meanwhile, in a food processor or blender, place 3/4 of the tomatoes, the canned tomatoes, 1/2 the onion, jalapeño, peppers, scallion, garlic, salt, oregano, and chili powder, and blend until ingredients are evenly mixed. Add the rest of the tomato and onion and all the cilantro. Pulse the food processor 5 or 6 times to reach a chunky consistency.
3. Add the salsa to the turkey and cook on moderate heat for about 5 minutes. Serve with lime wedges and garnishes.
From The 2014 Healthy Lunchtime Challenge Cookbook
Recipe Provided by Max Johnson-Jimenez, Age 11
All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious
For more information, please visit epicurious.com
Nutrition:
Calories: 429; Total Fat: 23g; Total Carbs: 27g; Protein: 19g;