Spicy, What's in the Pantry? Dinner

A versatile and easy dish for those days when the pantry is low and the fridge is a little barren. Try to use several of the optional veggies, but if you've got a little less of one thing add a little more of another. I didn't put any beans in because we're not fond of them but if you like beans add a can or two of kidney beans, pinto beans, or pink beans. I get rolls of frozen ground turkey at Aldi for a very low price so this is budget-friendly as well.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 2  lbs ground turkey
• 1  large onion, chopped
• 2 (14 1/2ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 2 (1 1/4ounce) envelopes  taco seasoning
• 1  cup water
• 1⁄2 cup frozen corn (optional)
• 1  zucchini (optional) or 1  yellow squash, chopped (optional)
• 1  bell peppers (green, yellow, or red) (optional) or 2  cubanelle peppers, chopped (optional)
• 1  jalapeno pepper, chopped (optional)
•  shredded cheddar cheese (optional) or   shredded mozzarella cheese (optional) or   shredded monterey jack cheese (optional)

Directions

1. Brown turkey and onions in a dutch oven. Discard any excess fat.
2. Stir in all other ingredients. Bring to a boil.
3. Reduce heat and simmer 8-10 minutes or until veggies are tender and flavors have blended.
4. Serve over rice or cornbread (I suggest Recipe #277295 ) and top with shredded cheese if desired.
5. A salad makes a nice accompaniment, but if you've got enough vegetables in the mix its not really necessary.