Taco Skillet Dinner

This has got to be one of the simplest things I've made in ages and it's got a nice, simple Mexican flavor. It's a little bit carb-ey with all the tortillas - I prefer more veggies to help fill me up. But, with the taste and simplicity, it's definitely worth a shot on a weeknight.

• 1 lb. ground turkey breast, 99% fat free
• 1 medium onion, chopped
• 1 can Campbell's Healthy Request tomato soup
• 1/2 c. salsa
• 4 medium La Fuerza or La Tortilla fat free tortillas, cut into 1 inch pieces
• 1 1/2 c. (1 can) black beans
• 1/2 c. Kraft fat free shredded cheddar cheese
• 1/2 c. water (or broth from beans)
• optional (Tostitos Scoops baked tortilla chips)

Brown turkey and chopped onion in a large skillet or pan. Add soup, tortilla pieces, salsa, beans, water, and half of the cheese. When liquid begins to bubble, lower heat slightly and cover for 5-10 minutes. Add remaining cheese on top. Serve with Scoops tortilla chips.

Special Notes
Thickens upon standing. Tortilla pieces have a doughy, flat dumpling taste when moist and cooked - this would probably work without them but you may need to cut back on liquid.

Yield - 4 servings, 6 points each