Nacho Rice Skillet

• 2 teaspoons olive oil
• 1 lb ground turkey
• 1 large onion, diced
• 2 (15 1/2 ounce) cans kidney beans, drained and rinsed
• 2 (10 3/4 ounce) cans cheddar cheese soup
• 1 (15 ounce) can mexicorn, drained
• 34 cup tomato sauce
• 2 teaspoons chili powder
• 1 12 teaspoons garlic powder
• 1 teaspoon salt
• 14 teaspoon pepper
• 6 cups cooked brown rice

1. Heat olive oil in a large skillet.
2. Brown turkey and onions in skillet until turkey is no longer pink in the center.
3. Drain any excess fat.
4. Mix kidney beans, cheddar cheese soup, Mexicorn, tomato sauce, chili powder, garlic powder, salt, and pepper into skillet.
5. Simmer mixture together, stirring occasionally, until warmed through.
6. Serve over warm rice.

olive oil, ground turkey, onion, kidney beans, cheddar cheese soup, mexicorn, tomato sauce, chili powder, garlic, salt, pepper, brown rice

Taken from www.food.com/recipe/nacho-rice-skillet-327844 (may not work)