Description
A quick and delicious Ground Turkey Enchilada Skillet packed with savory spices, black beans, corn, and melted cheese. This one-pan meal combines the flavors of enchiladas without the fuss, making it perfect for a weeknight dinner served with tortilla chips, rice, or tortillas.
Ingredients
Scale
Main Ingredients
- 1 lb ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 oz) red enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tablespoons chopped fresh cilantro (optional)
Serving Suggestions
- Tortilla chips
- Rice
- Tortillas
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until softened. Add minced garlic and cook for another 30 seconds to release flavor.
- Cook Ground Turkey: Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until the meat is browned and no longer pink, about 5-6 minutes.
- Add Beans, Corn, and Sauce: Stir in the black beans, corn, red enchilada sauce, cumin, chili powder, salt, and black pepper. Mix everything together thoroughly.
- Simmer to Meld Flavors: Reduce heat to low and let the mixture simmer gently for 5-7 minutes. This allows the flavors to blend and the sauce to thicken slightly.
- Add Cheese: Sprinkle shredded cheese evenly over the skillet’s surface. Cover with a lid and cook for 2-3 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove from heat, garnish with chopped fresh cilantro if using. Serve hot with tortilla chips, over cooked rice, or wrapped inside warm tortillas.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños when cooking the turkey.
- To make this dish vegetarian, substitute ground turkey with firm tofu or extra beans and omit cheese or use plant-based cheese.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Fresh corn can be substituted with frozen or canned corn; just ensure it is drained.
- For a lower-fat option, use reduced-fat cheese or less cheese.
