Southwest Tortilla-Turkey Skillet Recipe

5 1 2
Southwest Tortilla-Turkey Skillet Recipe
Southwest Tortilla-Turkey Skillet Recipe photo by Taste of Home
Publisher Photo

Southwest Tortilla-Turkey Skillet Recipe

Read Reviews
5 1 2
Publisher Photo
"I wanted to cut back on red meat, but my husband thinks ground turkey can be dry,” says Lindsay Ludden of Omaha, Nebraska. “I think the taco seasoning and jalapeno juice in this recipe give the turkey added flavor and moistness…and he agrees!”
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 pound ground turkey
  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup water
  • 1/3 cup sliced ripe olives
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 tablespoon juice from pickled jalapeno slices
  • 1 flour tortilla (10 inches), cut into 1-inch pieces
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 2 tablespoons pickled jalapeno slices
  • 2 tablespoons reduced-fat sour cream

Directions

In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, water, olives, taco seasoning and juice from jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until thickened.
Stir in tortilla. Sprinkle with cheese and jalapeno. Remove from the heat and cover for 1-2 minutes or until cheese is melted. Serve with sour cream. Yield: 2 servings.
Originally published as Southwest Tortilla-Turkey Skillet in Cooking for 2 Fall 2008, p54

Nutritional Facts

1-1/2 cups: 565 calories, 28g fat (10g saturated fat), 102mg cholesterol, 1693mg sodium, 42g carbohydrate (5g sugars, 8g fiber), 35g protein.

  • 1/2 pound ground turkey
  • 3/4 cup black beans, rinsed and drained
  • 1/2 cup water
  • 1/3 cup sliced ripe olives
  • 2 tablespoons reduced-sodium taco seasoning
  • 1 tablespoon juice from pickled jalapeno slices
  • 1 flour tortilla (10 inches), cut into 1-inch pieces
  • 1/2 cup shredded reduced-fat Mexican cheese blend
  • 2 tablespoons pickled jalapeno slices
  • 2 tablespoons reduced-fat sour cream
  1. In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, water, olives, taco seasoning and juice from jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until thickened.
  2. Stir in tortilla. Sprinkle with cheese and jalapeno. Remove from the heat and cover for 1-2 minutes or until cheese is melted. Serve with sour cream. Yield: 2 servings.
Originally published as Southwest Tortilla-Turkey Skillet in Cooking for 2 Fall 2008, p54

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwest Tortilla-Turkey Skillet

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
stephanieann1983 User ID: 6213014 158252
Reviewed Sep. 20, 2011

"This was amazing. Instead of cooking the tortilla bits in we just wrapped it up in them and it was incredible!"

Loading Image