Turkey and Black Bean Taco Skillet
Description
Ingredients
- 2 tsp canola oil
- 1lb extra lean ground turkey
- 1 onion, chopped
- 2 red bell peppers, chopped
- 1 tbsp chili powder
- 1 tsp cumin
- ¼ tsp garlic powder
- ¼ tsp oregano
- ¼ tsp salt
- 1 cup of rice
- 1 x 19 oz can black beans, drained and rinsed
- 1 x 19 oz can diced tomatoes
- ½ cup of frozen corn kernels
- 1 cup grated cheddar or Monterey Jack cheese
- Optional toppings: sour cream, salsa, avocado, guacamole, jalapenos
Instructions
In a large, oven-safe skillet, heat oil over medium heat. Add turkey and break it up into small pieces using a wooden spoon. Add onion and peppers and cook until the are softened and the turkey is no longer pink. Add the chili powder, cumin, garlic powder, oregano and salt. Mix well. Add the rice and stir for one minute. Add the black beans, tomatoes and ½ cup of water. Cover and bring to a boil. Reduce heat to medium low. Add the corn kernels and cook the mixture until all the liquid has absorbed and the rice is cooked, about 15-20 minutes. When the rice is almost done cooking, heat broiler to high. Top the skillet with grated cheese and place under the broiler for just 2-3 minutes, until the cheese has melted. Serve topped with your favourite toppings.
