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Get ready for a satisfying weeknight meal that you can feel good about getting second helpings of. Plus, we swapped the traditional beef for turkey, making this ready-in-30 skillet dinner as good for you as it is flavorsome. MORE+LESS-
teaspoons vegetable oil or olive oil
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
tablespoon chili powder
can (19 oz) Progresso™ red kidney beans, drained, rinsed
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
cups fresh zucchini spirals
cup frozen whole kernel sweet corn
cup shredded Cheddar cheese (4 oz)
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.
- Want more toppings? Try sour cream, fresh cilantro, hot sauce, diced tomatoes, chopped green onions.
- Spiralizing your zucchini typically results in a drier spiral as compared to purchased ones.
- Zucchini spirals are also called zucchini noodles or zoodles.
Serving Size: 1 Cup
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.