Taste of Home
Mexican Turkey Skillet
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 8 servings.
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
-
1.
Preheat oven to 350°. In a large cast-iron or other 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.
-
2.
Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. If desired, top with avocado.
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.
© 2024 RDA Enthusiast Brands, LLC