Ground Turkey Enchilada Skillet Recipe
This easy, healthy meal is ready in 40 minutes or less and is simple to customize. Toss in your favorite fresh vegetables, or use green enchilada sauce to change up the flavors. Feel free to add some spice, too!
Servings: 5 Servings
Calories: 479kcal
Ingredients
- 2 Tbsp avocado oil
- 1 cup yellow onion chopped
- 4 cloves fresh garlic minced
- 1 large red or green bell pepper cored and chopped
- 1 pound lean ground turkey
- 1 2 to 3 cups cooked rice *
- 1 (15-oz) can black beans drained and rinsed
- 1 (15-oz) can can tomato sauce
- 2 Tbsp tomato paste
- 3/4 cup low-sodium chicken broth
- 2 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp sea salt to taste
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
For Serving:
- 1 bunch green onion chopped
- 1 avocado peeled and sliced
- 1/2 cup fresh cilantro chopped
Instructions
- Heat the olive oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the onion, minced garlic, and chopped bell peppers and sauté, stirring occasionally, until softened, about 5 to 8 minutes.
- Transfer the ground turkey meat to the skillet and use a spatula to break it into smaller chunks. Brown the meat for 4-5 minutes, or until it is mostly cooked through.
- Add the cooked rice (or vegetable rice/grated veggies) and black beans and stir well. I recommend starting with 2 cups of cooked rice, then adding more after adding the sauce if it appears as though you would like more rice. Tailor the amount to your personal taste.
- Pour in the tomato sauce, tomato paste, broth, chili powder, ground cumin and sea salt. Stir well until everything is combined. Bring to a gentle boil, then reduce the heat, cover, and simmer 15 minutes.
- Preheat the oven to 375 degrees F.
- Uncover the skillet and sprinkle the grated cheese over the skillet and place on the center rack of the preheated oven. Bake for 10 minutes, or until cheese has melted and turkey reaches an internal temperature of 165º.
- Serve with or without warm corn tortillas with fresh cilantro, green onion, and avocado.
Notes
*You can use cooked brown rice or white rice. You can also use up to 4 cups of grated or riced sweet potato, cauliflower rice, or grated zucchini for a veggie-infused option.
Rather than transferring the skillet to the oven, you can also sprinkle the cheese over everything and cover with a lid for 5-8 minutes, or until the cheese has melted.
Nutrition
Serving: 1of 5 | Calories: 479kcal | Carbohydrates: 38g | Protein: 37g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Cholesterol: 47mg | Sugar: 8g