Turkey Mexicali (Recipe)

This colorful melange is great to roll up in warm flour tortillas along with  shredded cheese and sour cream.  Chicken strips can be used instead of turkey, if you prefer.  The mixture also makes a tasty base for tostada salads.

Ingredients

1 pound skinless, boneless turkey breast strips or skinless, boneless chicken breasts, cut into thin strips

1 (15 1/4 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, rinsed and well drained

1 tablespoon ground cumin

1 teaspoon chili powder

1 onion, halved and cut into thin wedges

1 green bell pepper, cut into thin strips 1 1/2 inches long

1 (14 1/2 ounce) can diced peeled tomatoes, undrained

1 (6 ounce) can tomato paste

Steps

1.  In a 3 1/2 quart electric slow cooker, combine all the ingredients; mix well.

2.  Cover and cook on the low heat setting 4 1/2 to 5 hours, or until the turkey is cooked through.