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Mexican Turkey Skillet

Our Mexican Turkey Skillet is a flavor-packed, one-pan meal featuring savory ground turkey, black beans, cherry tomatoes, and spinach simmered in enchilada sauce and topped with melty cheddar cheese. Served over fluffy white rice and finished with a creamy guacamole-sour cream topping, this dish is a satisfying and easy-to-make dinner bursting with bold Mexican flavors.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 1 tbs All Purpose Spice Blend

  • 1 Onion

  • 1 cup White Rice

  • 1 pint Cherry Tomatoes

  • 1 can Enchilada Sauce

  • 1 15-oz can Black Beans

Fridge and Freezer

  • 1 cup Sour Cream

  • 1 cup Cheddar Cheese

  • 1 lb Ground Turkey, thawed

  • 1 10-oz bag Spinach

  • 4 servings Guacamole

Directions

  1. Wash hands with soap and water. Peel and chop the onion. Cut the tomatoes in half. Open the can of beans, drain and rinse. In a small bowl, combine the sour cream and guacamole.

  2. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 13 to 15 minutes, or until the water has been absorbed and the rice is tender.

  3. In a large pan, heat a drizzle of oil on medium-high until hot. Add the turkey, diced onion, halved tomatoes, and spice blend; season with salt and pepper if desired. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned.

  4. Add the enchilada sauce, drained beans, and spinach. Cook, stirring occasionally, 3 to 4 minutes. Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat.

  5. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole. Makes 4 servings. Refrigerate leftovers within 2 hours.

<ul><li>See how to chop onion here: https://www.youtube.com/watch?v=Z2D7Gif_4tU&amp;feature=youtu.be</li></ul>

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