I’ ve probably made hundreds of iterations of the bean-salsa-corn combo through the years, and yet I still keep producing more. Why? Because it never prevents being delicious, it’ s extremely versatile, and I love making new variations to fit new different lifestyles. This particular Turkey Taco Skillet version is definitely super fast (unlike the original Slow Cooker Taco Poultry Bowls ), it doesn’ t include rice (unlike the particular Southwest Poultry Skillet ), and is just as delicious. This version actually takes about 15-20 minutes, you are able to serve it several different ways, and it is a great make-ahead, stock-your-freezer type formula!
My favorite point about this recipe is that you can do a wide variety of things with it. The most obvious use with this delicious skillet mix is to use this as a taco filling. Simply toasted bread some tortillas, add a scoop of the turkey taco filling, and best with whatever you fancy (cheese, bitter cream, pickled red onions , cilantro, jalapeñ os, etc . )
Another option is to use it to get taco salads. Just fill the bowl with your favorite greens, best with the ground turkey taco combination, and add any extra toppings you might like.
But my favorite? I love to just details it up with some tortilla chips plus call that a meal. 😅
You can also make a dish meal with a bed of grain, stuff this into a burrito, or even put it inside a folded over tortilla with cheese and toast up in a skillet for some quesadillas. Plus I’ m sure there are other excellent ways to use this mix, as well.
Yep! This formula works just as well with ground meat or ground chicken.
Yes, you can substitute that will, too! (See? This recipe is really versatile. ) If you don’ big t have access to Rotel or canned diced tomatoes with green chiles, you are able to either use 1 . 5 mugs red salsa, or a can associated with plain diced tomatoes plus a 4oz. can of diced green chiles.
Relax your turkey taco skillet blend in the refrigerator overnight, then move to quart-sized freezer bags (I would do this in 1-2 offering sized portions), label and day the bag, then freeze for about 3 months. To reheat, either unfreeze in the refrigerator overnight, or reduce away the bag, place the freezing mixture in a skillet, add a few tablespoons of water, and high temperature over low with a lid, mixing occasionally as soon as it loosens upward enough to stir. Or just appear it in the microwave and make use of the defrost then heat functions.: )
. wprm-recipe-rating. wprm-rating-star. wprm-rating-star-full svg 2. fill: #343434;
Use to fill tacos, after that top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeñ os, etc . )
Serve it up taco salad style, over a bed associated with greens and with your favorite toppings.
Or just scoop it up with some tortilla chips!
First, make your own homemade taco seasoning (you may use store bought, if that works much better for you). In a small bowl, mix 1 Tbsp chili powder, one tsp smoked paprika, 1 teaspoon cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ teaspoon freshly cracked pepper. I missed the cayenne this day because I desired a less spicy turkey taco skillet.
Add one Tbsp cooking oil and one lb. ground turkey to a big skillet. Cook over medium warmth, breaking up the ground turkey as you mix. While the turkey is cooking, chop one yellow onion, then add this to the skillet and continue to prepare with the turkey until the onion can be soft.
Add the taco spices to the skillet with the ground chicken and onion. Continue to cook plus stir for 1-2 minutes a lot more.
Drain one 15oz. may of black beans, then add these to the skillet with one 10oz. can of diced tomatoes along with green chiles, and 1 cup iced corn (no need to thaw). Mix to combine, then heat through more than medium, stirring occasionally.
As the skillet is heating through, cut half a bunch of green onions (about 4 green onions). Add the particular green onions just before serving plus stir to combine.
Look how colorful plus delicious that is!!
Dinner is served!