This Ground Turkey Enchilada Skillet Dinner is packed with flavor and so many delicious ingredients. Ground turkey, black beans, corn, brown rice, red pepper, and more. Simple to make and done in about 30 minutes.
I have professed my love of skillet meals many, many times before. I love everything about them. . . the simplicity, the fact that most the time they dirty only one pan, the versatility, and the flavors, just to name a few things. This Ground Turkey Enchilada Skillet Dinner has very quickly risen to the top of my Favorite Skillet Meals Ever list.
My boys and my nephew will back me up when I say this skillet dinner is amazing! We have devoured it every single time I’ve made it and what little is ever left of it, has been gone by the next day because one of us has quickly staked claim on it and eaten it for lunch the next day.
This is so simple to make, doesn’t have any crazy ingredients and is done in under 30 minutes . . . best kind of dinner ever!
If you’re a fan of sour cream, I highly suggest topping yours with a big dollop of it. . .seriously makes it even more delicious. But even without the sour cream, or any other toppings, this stuff is fabulous simply on its own.
This is comfort food to me and I think we could all use some comfort food right now with the way the world is.
HOW TO MAKE THIS DELICIOUS SKILLET DINNER:
- Begin by browning the ground turkey with the spices in a large skillet. Remove turkey from the skillet and set aside.
- To the now empty skillet, add the red bell pepper and cook about 1 minute. Stir in the garlic and continue cooking for 1 minute.
- Add the enchilada sauce, salsa, green chiles, black beans, corn, rice and cook ground turkey to the skillet. Increase the heat and bring the mixture to a boil. Reduce heat and simmer until the sauce has thickened slightly, about 8 to 10 minutes. If it’s still “soupier” than you want, continue cooking it until more of the liquid is absorbed.
- Toss in the corn tortilla pieces and stir until well combined.
- Sprinkle the cheese over the mixture and cover the skillet for a minute to allow the cheese to melt.
CAN I USE RED ENCHILADA SAUCE INSTEAD?
I have only made this with green enchilada sauce and haven’t tried it with red yet because we love it so much with the green sauce. But you can absolutely use red if that is what you prefer.
COULD I USE FLOUR TORTILLA IN PLACE OF THE CORN TORTILLAS?
I have only made this with corn tortillas, but if you’re not a fan of corn tortillas, go ahead and use flour tortillas. Keep in mind, the flour tortillas may get a little soggier” quicker than the corn tortillas do.
SOME OTHER SKILLET MEALS YOU WILL LOVE:
- 1 pound extra lean ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 teaspoon onion powder
- 2 teaspoons olive oil
- 1 red bell pepper, diced
- 3 garlic cloves minced
- 2 1/2 cups green enchilada sauce (medium or mild)
- 1/2 cup salsa
- 1 can (4 oz) diced green chiles
- 1 can (14 oz) black beans drained & rinsed
- 3/4 cup fresh or frozen corn kernels
- 1 cup cooked brown rice
- 4 corn tortillas cut into 1 1/2-inch strips*
- 1/2 cup grated Pepper Jack cheese
- 1/2 cup grated cheddar cheese
- 3 tablespoons minced cilantro
Heat a large nonstick skillet over medium-high heat. Lightly spray with cooking spray. Add the ground turkey, cumin, oregano, salt and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl or plate and set aside.
Reduce the heat to medium and add olive oil to the skillet. Add red bell pepper and cook about 1 minute. Stir in the garlic and continue cooking for 1 minute.
Add the enchilada sauce, salsa, green chiles, black beans, corn, rice and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 8 to 10 minutes. (If it’s still “soupier” than you want, continue cooking it until more of the liquid is absorbed. I like mine less “soupy” so I cook it until most of the liquid is absorbed.)
Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
Garnish with cilantro. Serve.
If you use the “street size” corn tortillas, then cut up 6 or 7 of them.
Recipe Source: Adapted slightly from Cookincanuk.com