Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 1/2 pounds ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cayenne
  • One 14.5-ounce can fire-roasted tomatoes
  • 14.5 ounce can black beans, drained and rinsed
  • 1 1/2 cups Mexican-blend shredded cheese

Instruction

  • Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Then add the ground turkey. Cook until no pink remains while breaking the turkey apart as it cooks, about 10 minutes.
  • To the turkey, add the chili powder, salt, garlic powder, oregano, cumin, red pepper flakes, paprika and cayenne; stir to combine. Add the fire-roasted tomatoes and black beans; bring to a simmer, then reduce the heat to low and cook until the liquid has reduced slightly, about 10 minutes.
  • Sprinkle the cheese over the top of the turkey skillet. Remove from the heat, cover, and let sit for a couple of minutes until the cheese begins to melt. Garnish with scallions, fresh herbs like cillantro or parsley, and sour cream if desired.
  • cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.