Turkey Taco Skillet

One pot, two seasonings, any veggies you have on hand?! This is the “Turkey Taco Skillet”!

The most tedious part of this recipe is chopping all the veggies. But if you already have veggies chopped, just toss in and go! It’s a great way to clean out your fridge/freezer/pantry!

Basic Ingredients:

• 1 lb 93% lean ground turkey
• 1 1/2 tsp cumin
• 1 1/2 tsp kosher salt

The rest of the ingredients are up to you! Here’s what I added:

• 1/4 cup onion
• 1 zucchini
• 1 red bell pepper
• black beans
• leftover pico de gallo
• 1 jalapeno
• 1- 14.5 can black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 can diced tomatoes
• 1 Tablespoon tomato paste
• 1/4 cup of water
• 1/4 cup chopped cilantro
• lime on the side

This is one of those recipes where you can basically use any veggies you have that need to be used up. However, if you want to keep the taco flavors I would NOT use…

• carrots
• celery

How to make…

1. Heat 1/2 tablespoon of olive oil in a large skillet
2. Brown turkey until cooked through, push to one side of the skillet
3. Cook onion on the cleared side of the skillet until soft and then mix with the turkey
4. Add chopped veggies, and let cook until heated through and soft
5. Add tomato paste and stir
6. Add beans and cook until heated through
7. Add cilantro and lime if using

This recipe is literally impossible to mess up. It’s basically just cook, stir, eat! Leave out anything you don’t like or add anything you do! To add some spice you could leave jalapeno seeds in or add red pepper flakes.

Ways to enjoy this meal

• Eat it sort of like a thick stew right out of bowl. Add a squeeze of lime and avocado on the side. Eat as is or with Donkey Chips (they won’t break when you dip them!)
• Make it into nachos. Add cheese, sour cream, black olives, lettuce, whatever you like on nachos! This makes a great base.
• Eat for leftovers all week!
• Make into tacos.
• Use for meal prep. This recipe makes enough for lunches all week!