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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."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings


  • 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 platter.
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Average Rating:
  • paris16
    Mar 17, 2010

    No comment left

  • mjlouk
    Jan 24, 2010

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