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Taco Skillet Supper Recipe

Using ground turkey breast in place of traditional ground beef makes this meal a little lighter, but without sacrificing flavor.

This recipe is:

Diabetic Friendly

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Taco Skillet Supper Recipe

Prep: 10 min. Bake: 1 hour

Yield: 8 Servings

10 60 70

Ingredients

4 cups thinly sliced peeled potatoes
1 small onion, chopped, divided
1 teaspoon reduced-sodium chicken bouillon granules
1 cup hot water
1 pound lean ground turkey
1 envelope reduced-sodium taco seasoning
1/4 cup fat-free milk
1-1/4 cups salsa, divided
1/2 cup quick-cooking oats
1/4 cup egg substitute

Directions

Coat a 2-qt. baking dish with cooking spray; add potatoes and 1 tablespoon onion. dissolve bouillon in water; pour 1/2 cup over potatoes. In a large bowl, combine the taco seasoning, milk, 1/4 cup salsa, oats, egg substitute and remaining onion; crumble turkey over mixture and mix well.
Spread over potatoes. Combine remaining salsa and chicken broth; pour over the turkey mixture. Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 165° and meat is no longer pink. Yield: 8 servings.

Nutritional Facts 1 serving equals 193 calories, 2 g fat (0 saturated fat), 18 mg cholesterol, 683 mg sodium, 25 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Originally published as Taco Skillet Supper in Country Woman March/April 1996, p36

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)