Turkey Taco Skillet Recipes

SKILLET TACO BAKE

Skillet Taco Bake image

Provided by Gaby Dalkin

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 22

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
1 1/2 pounds ground turkey or chicken
2 tablespoons chili powder
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon ground cayenne
One 14.5-ounce can fire-roasted tomatoes
1 cup frozen corn kernels
1/2 cup cooked black beans, drained and rinsed
1 1/2 cups Mexican-blend shredded cheese
1 ripe avocado, pitted, peeled and sliced
5 scallions, white and light green parts only, sliced on the diagonal
3 to 4 tablespoons chopped fresh cilantro
Tortilla chips, for serving

Steps:

Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.
Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.

TURKEY TACO SKILLET

Turkey Taco Skillet image

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.

Provided by internetnut

Categories < 30 Mins

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

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.
On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.

Nutrition Facts : Calories 409, Fat 16.1, SaturatedFat 7.5, Cholesterol 90.7, Sodium 971.8, Carbohydrate 43.6, Fiber 2.3, Sugar 4.3, Protein 23.8

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