Sometimes we eat in front of the TV. It’s not an everyday occurrence of course. More often than not we have a proper meal at the table, perhaps even with a little candlelight. But occasionally you just need to zone out the world and shovel an indecent amount of turkey taco skillet into your face with all the chips.
This one pot wonder is packed full of veggies and lean ground turkey. Yes there is cheese, and yes there are chips, but balance people! Also, I have been known to substitute said chips for sliced carrots and cucumbers. It’s not how I’d want to live my life forever, but it’s a welcome change every now and then. The only problem here is one of portion control. My preferred method of serving is straight out of the dish. We typically plop it right on the coffee table, tear open a bag of chips, and go to town. But somewhere near the predictable plot twist during the second episode of SVU we look down and realize that we’ve almost cleared out the entire skillet! You have been warned.
Turkey Taco Skillet
- August 28, 2018
- 4 Servings Servings
- 30 min
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Ingredients
- 2 T vegetable oil (or any neutral oil)
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 jalapeno, minced with seeds and ribs removed
- 1 C frozen corn kernels
- 1 lb ground turkey
- 2 tsp kosher salt
- ½ tsp ground black pepper
- 2 T chili powder
- 1 T ground cumin
- 2 tsp ground coriander
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 2 small or one large tomato, diced
- 2 tsp cornstarch
- ½ C water
- 6-7 dashes hot sauce
- 1 C shredded cheddar cheese
- Avocado, jalapenos, diced onion, lime, cilantro, and more cheese to garnish
- Tortilla chips
Directions
- Step 1
- Heat oil in a large skillet over medium-high heat. Add onions and bell peppers. Sauté for 5-7 minutes, or until they begin to soften and take on a little color at the edges.
- Step 2
- Add garlic, jalapenos, and corn and cook for an additional minute.
- Step 3
- Add ground turkey, salt, and pepper. Break up the turkey and sauté until turkey is fully cooked through and no pink remains.
- Step 4
- Sprinkle in chili powder, cumin, coriander, garlic powder, and cayenne pepper.
- Step 5
- Stir to combine and cook for 2 minutes. Stir in tomatoes.
- Step 6
- In a small bowl, whisk together cornstarch and water until thoroughly mixed. Add this mixture to the skillet and stir to combine. Simmer for 5 minutes. Add hot sauce and taste for seasoning and adjust as necessary.
- Step 7
- Turn off heat, sprinkle shredded cheese over the top and cover for 2 minutes or until cheese is melted.
- Step 8
- Top with any garnishes you’d like and serve with chips!
- Step 9
- *Sometimes instead of chips I’ll scoop this up with carrot chips and sliced cucumber.
Haha – that would totally be me – put anything on tortilla chips and I’ll go to town!
I often wonder what I would eat if it came on a chip!