Chuckwagon Turkey and Bean Skillet
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 20
Servings: 6
Difficulty: easy
2 cups dry multigrain elbow macaroni, uncooked
1 pound lean ground turkey
1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
1 can (15 oz each) Van Camp's® Pork and Beans
1-1/2 cups Birds Eye® Sweet Kernel Corn
1 can (4 oz each) diced green chilies, undrained
1 cup shredded reduced fat Colby Jack cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 329 mg | 33% |
Carbohydrate | 53 g | 18% |
Cholesterol | 56 mg | 19% |
Total Fat | 10 g | 15% |
Iron | 3 mg | 19% |
Calories | 417 kcal | 21% |
Sodium | 953 mg | 40% |
Protein | 29 g | 57% |
Saturated Fat | 4 g | 18% |
Sugars | 12 g | 1% |
Vitamin C | 7 mg | 12% |
Cook macaroni according to package directions, omitting salt.
Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally.
When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.
Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.
Chuckwagon Turkey and Bean Skillet