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Mexican Turkey Skillet Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
Originally published as Mexican Turkey Skillet in Light & Tasty October/November 2006, p26

Nutritional 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.

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