This is like chips and dip on steroids. It is also incredibly versatile. I often use ground beef instead of turkey, or you can make it vegetarian with soy chorizo and black beans. Confession: we usually eat this directly out of the skillet, parked in front of the TV. We classy.
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, cilantro, and more cheese to garnish
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.
Add garlic, jalapenos, and corn and cook for an additional minute.
Add ground turkey, salt, and pepper. Break up the turkey and sauté until turkey is fully cooked through and no pink remains.
Sprinkle in chili powder, cumin, coriander, garlic powder, and cayenne pepper.
Stir to combine and cook for 2 minutes.
Stir in tomatoes.
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.
Turn off heat, sprinkle shredded cheese over the top and cover for 2 minutes or until cheese is melted.
Top with any garnishes you’d like and serve with chips!
*Sometimes instead of chips I’ll scoop this up with carrot chips and sliced cucumber for a healthier option.
Keywords: One pot meal, ground turkey recipe, easy weeknight dinner