Turkey Taco Skillet

mongolian beef-2

Yield: 6 servings


• 1/2 pound lean ground turkey (I use 99% lean)

• 1/2 of a yellow onion, diced

• 2 cloves of garlic, minced

• 4 ounce can diced green chiles

• 2 teaspoons chili powder

• 1 teaspoon cumin

• 3/4 teaspoon kosher salt

• Black pepper to taste

• 15 ounce can black beans, rinsed and drained

• 14.5 ounce can diced fire roasted tomatoes

• 1/2 cup frozen corn

• 1/4 cup jarred salsa

• 1/2 cup rinsed quinoa

• 1/2 cup water

• 1/2 cup shredded Monterey Jack cheese

• 1/2 cup shredded cheddar cheese

• Cilantro for garnish (optional)


1. Spray a large skillet generously with cooking

spray and heat over medium-high heat.

2. When the skillet is hot add in the diced onion and

cook for about 2 minutes until it starts to soften.

3. Add in the ground turkey and minced garlic and

cook until the meat is almost cooked through,

breaking it up into crumbles with a spoon as it


4. Stir in all the spices and the diced green chiles,

cooking for another minute.

5. Add in the black beans, corn, fire roasted

tomatoes and quinoa, stirring until everything is


6. When the mixture starts to bubble add in the

water, cover the skillet with a lid and lower the

heat to medium-low.

7. Simmer for about 15-20 minutes or until the

quinoa is cooked, it should still have a slight bite

to it, but not be hard and crunchy.

8. Sprinkle the shredded cheese on top and cover

with the lid cooking until the cheese is melted.

9. Serve as is, in tortillas for tacos, or on top of your favorite greens.

Adapted from Spoonful of Flavor


2 thoughts on “Turkey Taco Skillet

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