1 c. (4 oz.) shredded reduced-fat Mexican cheese blend, divided
4 green onions, thinly sliced
1 T. minced fresh cilantro
Instructions
In a lg. skillet, cook turkey & onion over med. heat until meat is no longer pink; drain. Add half of the tomatoes. Stir in the water, paprika, cumin, chili powder & salt. Add beans & corn; cook & stir for 2 min. or until heated through.
Place about 1/2 c. turkey mixture down the center of each tortilla; top with 1 T. cheese. Fold sides of tortilla over filling. Serve with green onions, cilantro and remaining tomatoes & cheese.
Originally Submitted
1/9/2008
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