Spicy Skillet Supper

This hearty skillet meal has full south-of-the-border flavor without all the fat and calories that usually go along with Mexican food. Ground turkey is so mild in flavor that the wonderful spices, chili beans and salsa are the ingredients that shine and the lack of fat is not noticed. The recipe can be made kid-friendly by using mild salsa and keeping the chili powder to a minimum, which is what I do for us because I don't care for strong spices at all. Blessings...

Recipe:

1 lb. ground turkey breast
1 can (15.5 oz.) chili beans in chili sauce, undrained
1-1/2 cups cooked brown rice
1 cup salsa
1 tbsp. lime juice
1 tsp. chili powder (the original recipe calls for 2 to 3 tsps.)
1 tsp. sugar
1 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. pepper
1/4 cup shredded light cheddar cheese, optional

1. In a skillet coated with nonstick cooking spray or a nonstick skillet, brown turkey over medium heat.
2. Add chili beans, rice, salsa, lime juice and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
3. Sprinkle with cheese if desired and serve.

Yield: 5 servings
248 calories per 1-cup serving prepared without cheese
6 gms. fiber
Note: I have also used very lean ground beef with 4% fat making the calorie count 263 calories per cup.
I use instant brown rice when I make this dish so I cook 1 cup rice in the microwave according to pkg. directions and add it to the skillet at the end of the cooking time. Makes prep even easier!