Hey y’all! Try my new Southwest Turkey Skillet 🤠 It’s as if my Turkey Sweet Potato Skillet and White Chicken Chili had a beautiful, one skillet baby. In reality, like most of my recipes, this is a fridge clean out recipe that I created when I was feeling real lazy but still wanted something lean and healthy after eating out for 4 days straight. Feel free to omit the dairy products if that’s not you’re thing, it’s still delish!
Southwest Turkey Skillet
- 2 tbsp avocado oil
- 1 lb ground turkey 93% lean
- 1 1/2 tbsp taco seasoning
- 1/2 yellow onion diced
- 1/2 jalapeño diced
- 1 red bell pepper cored & diced
- 1 Roma tomato diced
- 1/2 cup fire roasted frozen corn
- 1 15 oz can black beans drained
- 1 cup cooked rice
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/3 cup Greek yogurt or sour cream
- 1 avocado sliced
- Salt & pepper to taste
Add avocado oil to a large, deep skillet over medium heat. Add the onion, jalapeño, and bell pepper and stir occasionally for about 5 minutes.
Add the ground turkey and mash it up with a meat masher or wooden spoon. Add the taco seasoning and stir occasionally until almost cooked through.
Add the tomato, corn, black beans and rice and stir to combine. Continue to stir occasionally for about 5 minutes.
Stir in the cheese and Greek yogurt until cheese is melted.
Top with avocado and season to taste.