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Tex-Mex Rice and Bean Snack

 Tex-Mex Rice and Bean Snack
"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."
10 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Tex-Mex Rice and Bean Snack (continued)

Directions (continued)

  • platter. Yield: 10 servings.
Nutritional Facts: 1/2 cup dip with 6 tortilla wedges equals 202 calories, 4 g fat (1 g saturated fat), 20 mg cholesterol, 331 mg sodium, 31 g carbohydrate, 5 g fiber, 11 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.