Turkey Taco Skillet

I found this recipe in Woman's Day magazine. My future hubby and I really liked this dish. When I made this I used instant white rice. We decided to leave off the tomatoes and not serve this with the tortilla chips, but I think I'll use crushed tortilla chips next time. I did also add kidney beans to this before cooling. I did also find myself the water did not completely absorb but it really wasn't that big of a deal once mixed in.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 1  lb ground turkey
• 1 1⁄4 ounces  low salt  taco seasoning mix
• 2  cups water
• 16  ounces thick & chunky salsa
• 11  ounces  Mexican-style corn
• 2  cups instant brown rice
• 1  cup  shredded  mexican cheese or 1  cup  taco blend cheese
• 2  cups  shredded lettuce
• 1  large tomatoes, chopped
• 1⁄2 cup reduced-fat sour cream
•  baked corn tortilla chips

Directions

1. Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12-15 minutes, until liquid is aborbed. Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
2. On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.