TURKEY TACO SKILLET BAKE

• servings: → DAIRY-FREE IF MODIFIED
• active time: Total time: 30 MINUTES

Ingredients

1 small zucchini, finely diced (1/2 cups)

1 small red bell pepper, seeded and finely diced (1 cup)

¾ cup finely diced yellow onion

(¼ medium)

/ cup seeded and finely diced poblano pepper (1 small)

2 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

1 pound ground turkey (preferably dark meat)

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon dried oregano

¼ teaspoon ground cumin

½ teaspoon cayenne pepper

(optional)

3 tablespoons tomato paste

¾ cup low-sodium chicken broth

1 cup shredded cheddar cheese (omit for dairy-free or paleo)

COP SERVING

Directions

Preheat the oven to 375°F.

Heat the olive oil in a large cast-iron skillet over medium heat.

Add the zucchini, bell pepper, onion, poblano pepper, and garlic.

Season with the salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the ground turkey, paprika, chili powder, oregano, cumin, and cayenne pepper (if using). Cook the turkey, breaking it up with the back of a wooden spoon, until it is cooked through and no longer pink, about 5 minutes.

Reduce the heat to medium and stir in the tomato paste until it is incorporated with the meat mixture. Add ½ cup of the broth and continue cooking while stirring until the broth has reduced, about 2 minutes.

Remove the skillet from the heat and add the remaining

¼ cup broth and stir to combine. Evenly spread the meat mixture across the skillet and sprinkle the top with the cheese, if using.

Transfer the pan to the oven and bake until the cheese is hot and bubbly, about 8 minutes.

To serve, top with the diced avocado, cilantro, radishes, and sliced jalapeño, if using, and dig in with chips.