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.
Total TimePrep: 20 min. Bake: 30 min.
- 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
- 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 until crisp-tender, about 2 minutes.
- 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 Facts1 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
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