1 lb. 93% lean ground turkey
1 (10.75 oz.) can low-sodium tomato soup
1 C. thick n' chunky salsa
1/2 C. skim milk
6 whole-wheat flour tortillas, cut into 1" pieces
1 C. shredded low-fat 2% Cheddar cheese
Preheat oven to 400º. In a large skillet over medium-high heat, cook the turkey until browned, stirring to separate the meat. Stir soup, salsa, milk, tortilla pieces, and 1/2 cup cheese into skillet. Spoon mixture into a 2-quart baking dish; cover with aluminum foil.
Bake casserole for 30 minutes, or until hot. Remove from casserole oven, remove foil, and sprinkle with remaining cheese. Serve immediately.
This is a classic Campbell's recipe that we love to throw together on busy nights—it's so easy and we usually have the ingredients on hand. By using a few ingredient swaps, I've made the original version much more healthful, so there's no guilt. Compared to the original (which uses ground beef, condensed tomato soup, 2% milk, flour tortillas, and full-fat Cheddar cheese) mine is a whopping 341 calories, 28 grams of fat, and 618 grams of sodium LESS per serving, plus the whole-wheat tortillas provide much-needed fiber.