| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 1/2 pounds ground turkey or chicken
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne
- One 14.5-ounce can fire-roasted tomatoes
- 1 cup frozen corn kernels
- 1/2 cup cooked black beans, drained and rinsed
- 1 1/2 cups Mexican-blend shredded cheese
- 1 ripe avocado, pitted, peeled and sliced
- 5 scallions, white and light green parts only, sliced on the diagonal
- 3 to 4 tablespoons chopped fresh cilantro
- Tortilla chips, for serving
Instructions
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.
- Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
- Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 499 |
| Total Fat | 29 g |
| Saturated Fat | 9 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 107 mg |
| Sodium | 756 mg |
Reviews
I switched to ground beef & BTB chipotle seasoning for most of the spices since I had that on hand. It worked out great. If you haven’t used the BTB chipotle seasoning before, be careful. It’s hotter than you might think.
Loved this! Used ground beef and fried my own corn tortilla chips. I’ll put this in the rotation for sure !
I make this one often and switch up the proteins too. Ground Chicken and ground Turkey worked great as did ground beef! We love the crunch of the chips!
I make this one often and switch up the proteins too. Ground Chicken and ground Turkey worked great as did ground beef! We love the crunch of the chips!
A delicious, easy to prepare, meal. It has been a big hit with my family.
We loved it even with vegan cheese. I used a can of beans and cut the hot spices in 1/2 and used hot sauce to spice mine up. Offered vegan sour cream.
Will make again for sure. Thank you
Will make again for sure. Thank you
Fantastic recipe! I have made this numerous times, using different proteins including turkey, beef, lamb and venison. Great for tacos, nachos, and burritos.
I made this for my son & daughter in law after they had their baby.. just one skillet
it was a huge hit !!
Easy, flavorful & i topped w/fresh avocado
a winner!!
it was a huge hit !!
Easy, flavorful & i topped w/fresh avocado
a winner!!
Really good! Has a nice flavor and kick to it!
After reading all the great reviews, my expectations were high. It just didn’t do much for me. However, I folded some of the leftovers into an omelette, topped it with some scallions, avocado, sour cream, and a little more cheese, and liked the results.
Very tasty, I added chipotle paste for a little more heat and depth but very good served with tortilla chips, avocado, and sour cream.
Easy and delicious!