Low Fat Mexican Stroganoff

Dive into a flavorful fusion with this Low Fat Mexican Stroganoff, a light yet indulgent twist on the classic creamy pasta dish. Packed with lean ground turkey, whole wheat egg noodles, and a vibrant medley of black beans, corn, and red bell pepper, this recipe delivers big on Tex-Mex-inspired taste without the guilt. A luscious sauce made from fat-free Greek yogurt, reduced-fat cream cheese, and low-sodium chicken broth perfectly coats every bite, while taco seasoning infuses the dish with a zesty kick. Ready in just 40 minutes, this healthy weeknight dinner option not only satisfies cravings but also supports a balanced diet. Top it off with fresh cilantro and a dash of paprika for a burst of color and flavor!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound lean ground turkey
• 8 ounces whole wheat egg noodles
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 2 cloves garlic, minced
• 1 packet low-sodium taco seasoning
• 1 cup low-sodium chicken broth
• 1 cup fat-free plain Greek yogurt
• 4 ounces reduced-fat cream cheese
• 2 tablespoons fresh cilantro, chopped
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 0.5 teaspoons paprika (optional, for garnish)
• 0 to taste salt and pepper

Directions

Step 1

Bring a large pot of water to boil and cook the whole wheat egg noodles according to package instructions. Drain and set aside.

Step 2

In a large non-stick skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.

Step 3

Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 4

Push the vegetables to the side of the skillet and add the lean ground turkey. Cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and fully cooked.

Step 5

Sprinkle the taco seasoning over the turkey and vegetables. Stir well to coat, then pour in the chicken broth and stir again.

Step 6

Reduce the heat to low and mix in the fat-free Greek yogurt and reduced-fat cream cheese. Stir until the mixture is creamy and smooth.

Step 7

Add the black beans and corn kernels to the skillet, stirring to combine. Allow everything to simmer for 3-4 minutes to ensure the ingredients are heated through.

Step 8

Fold the cooked noodles into the turkey mixture until everything is evenly combined. Adjust the seasoning with salt and pepper as needed.

Step 9

Garnish with chopped fresh cilantro and a sprinkle of paprika, if desired.

Step 10

Serve hot and enjoy your Low Fat Mexican Stroganoff!

Nutrition Facts

Serving size	(1977.7g)

Amount per serving	% Daily Value*
Calories	1959.6

Total Fat 73.0g	0%
Saturated Fat 22.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 460.2mg	0%
Sodium 1069.7mg	0%
Total Carbohydrate 187.7g	0%
Dietary Fiber 35.7g	0%
Total Sugars 41.0g
Protein 164.5g	0%

Vitamin D 13.6IU	0%
Calcium 726.5mg	0%
Iron 16.7mg	0%
Potassium 3482.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.8%

Protein: 31.9%

Carbs: 36.3%