Mexican turkey tortilla pan
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Loaded with veggies, this fast and tasty one-pan dish is a cosy bowl of food the whole family will love. Enjoy it spooned straight from the pan as a simple midweek dinner.
Ingredients
Turkey breast mince
500 g
Onion
1 medium, chopped
Red capsicum
1 medium, chopped
Taco seasoning
30 g
Canned diced tomatoes
1 400g can, (1 x 400g can)
Baby spinach
120 g
Whole grain wrap
96 g, (2 x 48g wraps), cut into bite sized pieces
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
Green shallot(s)
2 individual, thinly sliced
Jalapenos
2 tbs, sliced
Lime(s)
1 medium, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook mince, breaking up lumps with a wooden spoon, for about 5 minutes or until browned. Add onion and capsicum and cook, stirring, for 5 minutes or until softened slightly.
2
Stir in seasoning, tomatoes and 1/2 cup (125ml) water. Bring to the boil, then reduce heat and simmer, stirring occasionally, for about 3 minutes or until thick. Stir in spinach and tortillas, cook for 1-2 minutes, until spinach is wilted. Sprinkle with cheese, cook for a further 2 minutes, until the cheese is almost melted.
3
Scatter over shallots and jalapeño. Serve with lime wedges on the side.
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