Ingredients
The following ingredients have 4 Servings
- 2 teaspoons vegetable oil or olive oil
- 1 lb lean ground turkey
- 1 cup chopped onions
- 2 cloves garlic, chopped
- 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 can (19 oz) Progresso™ red kidney beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
- 4 cups fresh zucchini spirals
- 1 cup frozen whole kernel sweet corn
- 1 cup shredded Cheddar cheese (4 oz)
Instruction
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add turkey and onions; cook 5 to 7 minutes, stirring frequently, until no longer pink. Add garlic; cook about 1 minute or until fragrant.
- Stir in taco seasoning mix, chili powder, salt, beans and tomatoes; heat to simmering. Cook 3 to 4 minutes, stirring occasionally, until completely heated through and bubbling on edges.
- Stir in zucchini and frozen corn; cook 4 to 5 minutes, stirring occasionally, until corn is heated through and zucchini is tender. Top with cheese; serve immediately.
