Tex-Mex Rice and Bean Snack Recipe

2 1 2
Tex-Mex Rice and Bean Snack Recipe
Tex-Mex Rice and Bean Snack Recipe photo by Taste of Home
Publisher Photo

Tex-Mex Rice and Bean Snack Recipe

Read Reviews
2 1 2
Publisher Photo
"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."
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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.
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.
Originally published as Tex-Mex Rice and Bean Snack in Light & Tasty February/March 2005, p63

Nutritional Facts

1/2 cup: 202 calories, 4g fat (1g saturated fat), 20mg cholesterol, 331mg sodium, 31g carbohydrate (0 sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 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
  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.
Originally published as Tex-Mex Rice and Bean Snack in Light & Tasty February/March 2005, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forTex-Mex Rice and Bean Snack

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mjlouk User ID: 1712085 129886
Reviewed Jan. 24, 2010

"This was kind of bland. Not spicy at all - no kick to it. Maybe use salsa instead of the diced tomatoes."

Loading Image