recipes
Turkey Filets with Tex-Mex Salsa
Turkey filets served with homemade black bean and corn salsa.
- Servings
- cook method
- prep
- cook
- ready
- 7
- Saute
- 20 minutes
- 10 minutes or less
- Less than 15 minutes
Ingredients
- 1 can (15 ounce) black beans, rinsed, drained
- 1 can (11 ounce) Mexican-style corn, drained
- 1 cup salsa
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon Mexican seasoning blend
- 1/4 teaspoon salt
- 1 1/2 pounds Butterball® Fresh Turkey Breast Filets
- 1 tablespoon vegetable oil
- 1 lime, quartered
- Directions
- Serving Suggestions
-
Combine black beans, corn, salsa and cilantro. Set aside.
Combine seasoning blend and salt. Cut turkey breast into 1/2-inch thick slices. Sprinkle seasoning evenly over both sides of the slices.
Heat oil in large skillet on medium heat until hot. Cook filets 2 to 2-1/2 minutes per side or until lightly browned and no longer pink in the center.
Place bean salsa on serving platter; arrange filets on top of salsa. Garnish with lime wedges.
