Turkey tenderloins baked with Mexican-seasoned onion, bell pepper, beans and mushrooms.

Mexican Turkey

2 tablespoons all-purpose flour
1 (1.25-ounce) package taco seasoning mix
2 pounds turkey boneless tenderloins
3 tablespoons vegetable oil - divided use
1 cup chopped onion
3/4 cup chopped green bell pepper
1 (16-ounce) can whole tomatoes
1 (16-ounce) can kidney beans, drained and rinsed
1/4 pound mushroom, sliced
1 cup red wine
1 teaspoon granulated sugar

1. Combine flour and half of taco seasoning mix. Dredge turkey until evenly coated.
2. In a large skillet over medium-heat, saute the turkey until lightly browned on all sides in 2 tablespoons oil. Transfer to a baking dish.
3. Add 1 tablespoon oil to the skillet and saute chopped onions and chopped green bell pepper for about 5 minutes. Add any remaining flour mixture and the remaining taco seasoning mix.
4. Fold in whole tomatoes, kidney beans (drained), sliced mushrooms, red wine, and sugar. Bring to boil then pour the mixture over the turkey.
5. Cover and bake at 350°F (175°C) for 40 to 45 minutes, or until meat thermometer registers 170°F / 80°C). Serve with the sauce.

Makes 8 servings.