Ground Turkey Enchilada Skillet
Servings: 6
Ingredients
- 1 lb extra lean ground turkey
- 1 tsp ground cumin divided
- 1 tsp dried oregano divided
- 1/2 tsp kosher salt divided
- 1/4 tsp fresh ground pepper
- 3 tsp olive oil divided
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 2 1/2 cups green enchilada sauce
- 3/4 cup salsa
- 4 oz diced green chiles
- 14 oz black beans drained and rinsed
- 3/4 cup frozen corn kernels
- 3/4 cup brown rice cooked
- 4 corn tortillas cut into 1 1/2-inch strips
- 3/4 cup pepper jack cheese grated/shredded
Instructions
- Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon salt and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
- Reduce the heat to medium and add 2 teaspoons olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
- Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining 1/2 teaspoon cumin, remaining 1/2 teaspoon oregano, and 1/4 teaspoon salt. Cook for 1 minute.
- Add the enchilada sauce, salsa, green chiles, black beans, corn, rice, and cooked ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
- Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.