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Mexican Turkey Stew

Mexican Turkey Stew

with Tortilla Chips

Custom recipe
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Packed with hearty and delicious turkey and veggies, this Mexican stew is the perfect remedy to a long work week. Crushed tortilla chips and a dollop of lime crema offer a pop of flavour, perfect for finishing off this bowl of goodness.

Tags:Family FriendlyQuick Prep
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

341 mL

Corn Kernels

2 tbsp

Mexican Seasoning

200 g

Green Bell Pepper

85 g

Tortilla Chips

370 mL

Crushed Tomatoes with Garlic and Onion

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lime

6 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Garlic Puree

56 g

Onion, chopped

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1100 kcal
Fat62 g
Saturated Fat24 g
Carbohydrate95 g
Sugar26 g
Dietary Fiber12 g
Protein46 g
Cholesterol110 mg
Sodium2100 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Zester
Large Pot
Slotted Spoon
Measuring Spoons
Measuring Cups
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Drain, then pat corn dry.

2

Heat a large pot (or a very large pan) over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. Using a slotted spoon, transfer turkey to a plate. Set aside.

3

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pot, then peppers, onions and corn. Cook, stirring often, scraping up any browned bits on the bottom of the pot, until peppers soften, 2-3 min. Add Mexican Seasoning and garlic puree. Season with salt and pepper. Stir to coat.

4

Add crushed tomatoes, turkey (including any juices from the plate), 1/4 tsp salt and 1/4 cup water (dbl both for 4 ppl) to the same pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-high. Season with salt and pepper. Simmer, stirring occasionally, until slightly thickened, 5-6 min.

5

While stew cooks, mix together sour cream, 1/2 tbsp lime juice and 1/4 tsp lime zest (dbl both for 4 ppl) in a small bowl. Season with salt and pepper, then stir to combine.

6

Divide stew between bowls and sprinkle with cheese. Dollop lime crema over top. Serve with tortilla chips and squeeze over a lime wedge, if desired.