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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 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 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 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 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.

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Reviews

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Average Rating:
  • dusk5633
    Sep 29, 2019

    I'm going to substitute corn for zucchini when I try this.

  • syellico
    Apr 30, 2008

    No comment left