Turkey Taco Skillet

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 teaspoon olive oil

1 yellow onion (finely chopped)

1 jalapeno (seeds removed and diced)

1 lb 93% ground turkey

Salt and pepper

1 tbsp chili powder

1 tsp smoked paprika

1 tsp ground cumin

¼ tsp cayenne

3/4 cup canned pinto beans (drained)

3/4 cup corn kernels

12 oz jarred salsa (about 1 jar)

32 tortilla chips (about 4 oz)

1 cup shredded reduce fat Mexican cheese blend

2 tablespoons chopped cilantro (for topping)

Quick pickled onions (for topping)

1/4 cup chopped tomatoes (for topping)

Lime wedges

guacamole (sour cream, avocado, optional for topping)

Directions

In a large skillet over medium heat, warm the olive oil. When heated, add the onion and jalapeño and sauté for 2 to 3 minutes.

Add the ground turkey and season with salt and pepper. Cook the turkey until it is browned, crumbling the meat into small pieces as it cooks.

Add the chili powder, smoked paprika, cumin, cayenne, pinto beans, corn and salsa. Mix well. Let the mixture cook for 3 minutes.

Lightly crumble the chips over the top of the turkey, then sprinkle the cheese over the top of the chips.

Cover the turkey skillet with a lid and let it cook for 1 to 2 minutes, or until the cheese melts or place it under the broiler 2 to 3 minutes.

Remove the pan from the heat and top the turkey skillet with chopped cilantro, pickled red onions, chopped tomatoes, plus optional toppings like avocado, guacamole or sour cream, if desired and serve with lime wedges.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 503 kcal
• Total Fat: 23.5 g
• Saturated Fat: 6.5 g
• Cholesterol: 99 mg
• Sodium: 1081 mg
• Total Carbohydrate: 43.5 g
• Dietary Fiber: 5.5 g
• Total Sugars: 9 g
• Protein: 37 g