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Mexican Turkey Skillet

Mexican Turkey Skillet
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.
8 ServingsPrep: 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 California 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.
© Taste of Home 2013

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Mexican Turkey Skillet (continued)

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.
© Taste of Home 2013