• Coach Kate

Chipotle Turkey Taco Skillet

Here’s your meals on a budget meal for the week!

Ain’t no bowl like a taco bowl in our house. This was a hit tonight. Easy to throw together & very filling. I adapted this turkey taco skillet from Skinny Taste with some of my fav change ups. I doubled this recipe and we have plenty of leftovers.


Ingredients

1 large zucchini, quartered and sliced (about 3/4 inch)

1 pound ground turkey

1/4 cup chopped onion

2 tablespoons tomato paste

3/4 cups canned black beans, rinsed and drained

3/4 cups corn kernels, fresh or frozen

1 can fire roasted diced tomato

1 jalapeño, diced

1 clove garlic, minced

1/2 a bunch chopped cilantro, plus more for garnish

1 1/4 teaspoon cumin

1 1/4 teaspoon kosher salt

1/4 cup water

Juice of 1/2 lime

1 chipotle pepper chopped, with seeds for spicy


Directions

1. Spray a large skillet over high heat with oil and brown the turkey, season with 1 teaspoon salt and 1 teaspoon cumin. About 5 minutes.

2. Push the meat to the side, add the onion and tomato paste and cook 1 minute.

3. Add the black beans, corn, tomato, jalapeño & chipotle pepper, garlic, cilantro and stir with 1/4 cup water.

4. Add the zucchini, lime juice and remaining 1/4 teaspoon salt and cumin.

5. Mix and cover, simmer low 4 to 5 minutes or until the zucchini is tender but crisp.

6. Garnish with lime wedges and more cilantro if desired.


Can be served alone or over rice, with fixings. I had mine over spring greens with a few crushed tortilla chips, dab of sour cream & sprinkle of cheese.



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