Turkey Taco Skillet

This is a one-skillet taco filling you can portion into tortillas or over rice. Brown the turkey until no pink remains, then let the tomatoes reduce so the filling is not watery.

Ingredients

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• 1 tbsp olive oil
• 1 lb ground turkey
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 can (15 oz) diced tomatoes
• 1/2 tsp salt
• 8 small tortillas
• Shredded lettuce, cheese, and lime, to serve

How to make it

1. Heat the oil in a large skillet over medium heat. Cook the onion and pepper for 4 minutes.
2. Add the turkey and break it up. Cook until no longer pink and the thickest part of the crumbles reaches 165°F (74°C), about 6 minutes.
3. Stir in the garlic, chili powder, cumin, paprika, and salt for 30 seconds.
4. Add the tomatoes and simmer for 8 minutes, until the sauce thickens.
5. Warm the tortillas and serve the skillet with lettuce, cheese, and lime.

Substitutions

• Ground chicken works the same way and also needs to reach 165°F (74°C).
• A 4-ounce can of diced green chiles can replace the bell pepper.
• Serve it over rice instead of tortillas.

Storage

Refrigerate the filling for up to 4 days. Reheat to 165°F (74°C). Warm tortillas separately so they do not get soggy.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.