Taco Skillet

One skillet. Big Flavor. ZERO fuss! This taco skillet is packed with veggies, high in protein, and loaded with fiber-- the kind of meal that checks all the boxes: Easy, Balanced, Meal Prep Friendly, and Family-Approved!

Servings: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 16 oz Ground Turkey, 93% lean

• 1 medium Red Bell Pepper

• 1 medium Orange Bell Pepper

• 1 Yellow Onion

• 2 cups Salsa (I used Mateo’s)

• 15 oz Black Beans, canned

• 4 Flour Tortillas ( I used taco-size)

• 1 cup Mexican Style Cheese, shredded

• 1 tsp Cumin

• 1 tsp Garlic Powder

• 1 tsp Smoked Paprika

• 1 tbsp Chili Powder

• ½ tsp Salt

• ¼ tsp Black Pepper

Directions:

1. Add the turkey and onions to a skillet over medium-high heat. Once you’ve broken the meat up a bit with your spoon, add in the spices and bell peppers. Cook, stirring occasionally, for about 8-10 minutes or until turkey is cooked through and the bell peppers are tender. Spoon out excess fat if there’s a lot of it.

2. Preheat your oven broiler (high heat setting) and move the rack to the top third of the oven.

3. Reduce the stove heat to medium and add in the black beans, salsa, and cut tortillas. Toss gently until the tortillas are folded in and ensure they are spread out evenly around the skillet so that everyone gets some when you serve it.

4. Let the skillet heat through for a few minutes.

5. Top the skillet with the cheese, and transfer to your oven. Leave it in there for a few minutes so the cheese gets nice and bubbly (watch carefully).

Nutrition:

Calories: 550

Protein: 41g

Carbohydrates: 58g

Fiber: 9g

Fat: 17g