Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Spicy Turkey, Corn and Zucchini Skillet

		0
		0
		0
		0
		0

READ REVIEWS ()

35 mins total
15 mins prep

Recipe Filed Under
Cheese, Turkey, Vegetable, Zucchini, Corn, American, Southwestern, Skillet, Easy, One-Dish, Quick, Kid-Friendly, Main Dish, Dinner

Provided By: Campbell's Kitchen

Would you say this recipe is...

+ VOTE NOW

A sizzling mix of turkey, Southwestern-flavored corn soup and garden vegetables takes this skillet dish to a new and delicious level.

Ingredients

Serves: servings

2 teaspoon olive oil

2 clove garlic , chopped

1 onion , finely chopped (about 1 cup)

2 medium zucchini , finely chopped (about 3 cups)

1 pound lean ground turkey

2 medium tomato , chopped (about 2 cups)

1 carton (18.3 ounces) Campbell's® V8® Southwest Corn Soup

2 cup baked tortilla chips (fat free)

2 ounce 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.