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Mexican Turkey Skillet Recipe

100% would make again

This family-friendly main dish with turkey, black beans and vegetables has a rich Mexican flavor that may seem indulgent, but it’s delightfully light. Created by our Test Kitchen, it cooks in one skillet, so it’s a snap to clean up for a weeknight supper.

This recipe is:

Healthy

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8 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

1 pound lean ground turkey
1 cup chopped zucchini
1/2 cup chopped sweet red pepper
2 teaspoons canola oil
2 cups cooked rice
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican stewed tomatoes
1 can (8 ounces) tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Chopped avocado, optional

Directions

In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil for 2 minutes or until crisp-tender.
Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired. Yield: 8 servings.

Nutrition Facts: 1 cup (calculated without avocado) equals 254 calories, 9 g fat (3 g saturated fat), 55 mg cholesterol, 616 mg sodium, 25 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Mexican Turkey Skillet published in Light & Tasty October/November 2006, p26