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.