Southwest Turkey Taco Skillet
2 tablespoons avocado oil
- ½ cup finely diced yellow onion
- 2 pounds ground turkey
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 medium zucchini, quartered lengthwise and sliced thin
- 1 red bell pepper, diced
- One 15-ounce can black beans, drained and rinsed
- 1 cup frozen fire-roasted corn kernels
- 1 bottle SideDish Southwest
- 1 cup shredded Monterey Jack Cheese
- 1 avocado, diced small
- ¼ cup fresh cilantro leaves
Grain-Free tortilla chips or flour tortillas, for serving
- Preheat the oven at 375℉.
- In a large cast iron skillet or oven safe skillet over medium-high heat, heat the oil. Add the onion, turkey, salt, pepper, and cumin and cook, breaking up the meat into smaller pieces, until cooked through or no longer pink, 5 to 7 minutes.
Remove from the heat and add the zucchini, bell pepper, drained black beans, and corn and stir to combine. Pour in SideDish Southwest and stir until well combined and spread into an even layer in the skillet. Top with the cheese and transfer to the oven to bake, uncovered, until the veggies are tender and the cheese is melted and golden brown, about 15 minutes.
- Remove from the oven and top with avocado and cilantro.
- Serve with chips for dipping and scooping, or scoop and put into a warm flour tortilla, taco style!
Serving Note: This is also great scooped over rice for an easy grain-bowl!