Description
This Ground Turkey Enchilada Skillet is a quick and flavorful one-pan meal featuring lean ground turkey simmered with black beans, corn, and red enchilada sauce. Topped with melted cheddar cheese and fresh cilantro, it offers a deliciously comforting dish perfect for a weeknight dinner served with tortilla chips, rice, or wrapped in warm tortillas.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 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)
Seasonings and Sauce
- 1 tablespoon olive oil
- 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
Cheese and Garnish
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tablespoons chopped fresh cilantro (optional)
Serving Suggestions
- Tortilla chips, rice, or tortillas (for serving)
Instructions
- Prepare the base: 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 their aroma.
- Cook the turkey: Add ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spatula or spoon as it cooks, approximately 5-6 minutes.
- Add beans, corn and spices: Stir in the drained black beans, corn kernels, red enchilada sauce, cumin, chili powder, salt, and black pepper. Mix everything well to evenly combine all ingredients.
- Simmer flavors: Reduce the heat to low, cover, and let the mixture simmer gently for 5-7 minutes. This allows the flavors to meld together and the sauce to thicken slightly.
- Add cheese and melt: Sprinkle shredded cheddar cheese evenly over the skillet. Cover with a lid and cook for 2-3 minutes more, or until the cheese has melted and is bubbly.
- Garnish and serve: Remove the skillet from heat and optionally garnish with chopped fresh cilantro. Serve the skillet hot alongside tortilla chips, over cooked rice, or wrapped within warm tortillas for a tasty meal.
Notes
- You can substitute the red enchilada sauce with your favorite homemade or store-bought enchilada sauce of mild, medium, or hot spice level.
- For a vegetarian version, replace ground turkey with plant-based crumbles and use a vegan cheese alternative.
- Adjust the chili powder and cumin to your heat preference.
- Leftovers store well in the refrigerator for up to 3 days and reheat in a skillet or microwave.
- Adding a squeeze of fresh lime juice before serving enhances the vibrancy of flavors.
