Ingredients
Scale
- 1 lb lean ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup chunky salsa (mild or medium)
- 2 tablespoons taco seasoning
- 1/4 cup water or chicken broth
- 1 cup shredded Mexican blend cheese
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté the Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper to the pan. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Brown the Turkey and Simmer: Add the ground turkey to the skillet. Use a wooden spoon or spatula to break the meat into small crumbles. Cook until the turkey is no longer pink, which usually takes 5 to 7 minutes. Stir in the taco seasoning, black beans, corn, salsa, and water. Lower the heat to medium-low and let the mixture simmer for about 10 minutes. This allows the flavors to meld and the liquid to reduce slightly, creating a thick, savory sauce.
- Melt and Serve: Once the mixture is heated through and the flavors are well combined, sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid for 1 to 2 minutes until the cheese is bubbly and completely melted. Remove from heat and garnish generously with fresh cilantro. Serve directly from the skillet with lime wedges on the side for a bright, acidic finish.
- Cook Time: 30 minutes