Spicy Turkey, Corn and Zucchini Skillet

Turkey shouldn't be relegated strictly to the holidays. This lean and
luscious skillet takes ground turkey and gives it loads of flavor and
color with fresh zucchini, tomatoes and cilantro.

Spicy Turkey, Corn and Zucchini Skillet
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 20 min.

2 tsp. olive oil
2 cloves garlic, chopped
1 onion, finely chopped (about 1 cup)
2 medium zucchini, finely chopped (about 3 cups)
1 lb. lean ground turkey
2 medium tomatoes, chopped (about 2 cups)
1 carton (18.3 ounces) Campbell's(R) V8(R) Southwest Corn Soup
2 cups baked tortilla chips (fat free)
2 oz. fat free shredded Cheddar cheese (about 1/2 cup)
Chopped fresh cilantro leaves

Directions:
Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add
the garlic, onion and zucchini and cook for 5 minutes. Add the turkey
and cook until it's well browned, stirring often to break up the meat.
Stir the tomatoes in the skillet and cook for 2 minutes.
Stir the soup in the skillet and heat to a boil. Reduce the heat to low.
Cook for 5 minutes or until the turkey mixture is hot and bubbling. Top
with the tortilla chips and cheese. Garnish with the cilantro. Serves 4.

Kitchen Clip:
This skillet can easily adapt to your own tastes. Like a little kick to
your food? Add a minced jalapeno to the mix. Or for even more Southwest
flavor, add 1/2 cup drained and rinsed canned black beans.
Received on Wed Oct 28 13:20:05 2009