Mexican Turkey Skillet

Name: Mexican Turkey Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 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 shredded reduced-fat Mexican cheese blend; Chopped avocado, optional

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.

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 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.

Nutrition Facts

1 cup: 254 calories, 9g fat (3g saturated fat), 55mg cholesterol, 616mg sodium, 25g carbohydrate (4g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Mexican Pork Skillet in Light & Tasty October/November 2006