Ingredients
1
lb lean ground turkey
2
teaspoons chili powder
1
teaspoon ground cumin
2
cups frozen cut green beans (from 1-lb bag)
1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1
can (14.5 oz) diced tomatoes, drained
1
can (11 oz) whole kernel corn with red and green peppers
3
cups frozen potato nuggets (from 32-oz bag)
Preparation
Heat oven to 350°F. In 12-inch skillet, cook ground turkey over medium heat, stirring frequently, until no longer pink; drain. Stir in chili powder and cumin. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
Gently stir in green beans, soup, tomatoes and corn. Top with potato nuggets in single layer.
Bake uncovered 45 to 50 minutes or until bubbly around edges and potatoes are golden brown.
