Turkey taco skillet
Lean ground turkey simmered with a mild homemade taco seasoning, black beans, corn and salsa, then blanketed in melted cheese. Serve over rice or in tortillas.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 630 kcal
Ingredients
Method
Mix the chili powder, cumin, garlic powder, paprika, oregano and salt in a small bowl. Heat the oil in a large skillet over medium-high heat, add the onion and cook, stirring, until softened.
Add the turkey and cook, breaking it into small crumbles with a wooden spoon, until no pink remains anywhere and it's starting to brown.
Sprinkle over the spice mix and stir for 30 seconds until fragrant. Add the beans, corn, salsa and water and bring to a bubble.
Simmer, stirring now and then, until the corn is hot and the sauce has thickened around the meat. Meanwhile, heat the rice in the microwave according to the package (or warm the tortillas).
Turn off the heat, scatter the cheese over the top, cover with a lid and leave until melted. Serve spooned over the rice or into the tortillas.
Tips
- Ground turkey is done when there's no pink left and it reaches 165°F on an instant-read thermometer.
- For grown-ups, add a pinch of cayenne or sliced jalapeño to their portion, or top with hot sauce at the table.
- If using store-bought taco seasoning instead of the homemade mix, use 2 tbsp, skip the salt, and check the label for gluten.
