Ingredients
The following ingredients have 6 Servings
- 1 tablespoon extra virgin olive oil
- 1 onion ((finely diced))
- 6 cloves garlic ((minced))
- 1.5 pounds ground turkey ((or beef, chicken or pork))
- salt ((to taste - I use 1/2 teaspoon))
- pepper ((to taste - I use 1/4 teaspoon))
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 15 ounce jar salsa ((I use this one))
- 1 4 ounce can diced green chiles ((drained))
- 1 15 ounce can black beans ((drained))
- 1 cup frozen corn
- 2 cups cooked rice
- 4 ounces Monterey Jack cheese ((about 1 cup))
- 4 ounces cheddar cheese ((about 1 cup))
- fresh cilantro ((optional, garnish))
Instruction
- Heat the olive in in a large, deep skillet.
- Once the oil is hot, add the onion and cook, stirring often, until softened and translucent, about 3-4 minutes.
- Add the ground turkey, salt, pepper, chili powder, cumin, and smoked paprika. Cook, breaking up into smaller crumbles, until no longer pink, about 5-7 minutes.
- Stir in the salsa, green chiles, black beans, and corn. Cook another 1-2 minutes until warmed through.
- Stir in the cooked rice and mix well.
- Top evenly with the two cheeses.
- You can allow the cheese to melt on its own, or if using an oven-proof skillet, you can place it under the broiler, watching closely, for 1-2 minutes to melt and brown some.
- Garnish with minced fresh cilantro, if desired.