Mexican Turkey Skillet Recipe

Nutrition Facts

  • One serving:
  • 1 cup (calculated without avocado)
  • Calories:
  • 254
  • Fat:
  • 9 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 616 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 4 g
  • Protein:
  • 19 g
  • Diabetic Exchange:
  • 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.


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Mexican Turkey Skillet

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

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.

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Baked

TIME: 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.


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