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Mexican turkey tortilla pan

Mexican turkey tortilla pan

5
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: In warmer weather, this spicy turkey is great served in iceberg lettuce cups for freshness.

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