Crockpot Mexican Summer Stew

6 oz ground turkey
1/2 tbsp olive oil
1 can pinto beans drained and rinsed
1 zucchini cubed
1/2 cup frozen corn
2 tbsp finely chopped red onion
2 tbsp chopped green onion
1/2 bag sliced baby bella mushrooms
2 cups Pace Picante salsa
1/2 cup shredded cheddar cheese
4 tbsp Daisy Light sour cream
2 tsp cumin powder
1 tsp cayenne pepper
12 jalepeno stuffed olives (optional)

Saute red onion in olive oil and add ground turkey with the cumin and cayenne pepper until lightly browned. Spray slow cooker with olive oil or cooking spray and add Pace, beans, zucchini, corn, mushrooms and your cooked meat/onions. Place on low 4 hours. Spoon into 4 individual bowls and sprinkle with cheddar cheese, dollop of sour cream, green onion and 3 jalepeno olives. Less than 500 calories per serving!