Tex Mex Turkey Sausage Stew Recipes

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TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Provided by SSTRAWDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  • Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
  • Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

TEX-MEX BEEF STEW



Tex-Mex Beef Stew image

This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges.

Provided by JackieOhNo

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground dried ancho chile powder
1 1/2 lbs beef stew meat, cut into 2-inch cubes
1 onion, chopped
1 green pepper, seeded and diced
1 (12 ounce) bottle beer
1 (14 1/2 ounce) can diced tomatoes
1 (11 ounce) can mexicorn
2 tablespoons chopped cilantro
1 tablespoon lime juice

Steps:

  • Mix flour, 1/4 t. cumin, 1/4 t. salt and chile powder; toss with beef.
  • Coat large pot with cooking spray. Heat over medium-high heat. Add beef; cook, turning until browned. Remove meat from pot.
  • To same pot, add onion and green pepper. Cook, stirring, 2 minutes. Stir in beer, scraping up bits from pan bottom. Stir in tomatoes with juice and remaining cumin. Return meat to pot. Cover; cook over low heat, stirring occasionally, 1 hour, 30 minutes.
  • Add corn; cook, uncovered, until beef is tender and sauce has thickened, 30-45 minutes. Remove from heat; stir in cilantro, lime juce and remaining 1/4 t. salt. Garnish with cilantro.

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