Ingredients

The following ingredients have 6 Servings
  • 1 pound extra lean ground turkey
  • 1 teaspoon ground cumin (divided)
  • 1 teaspoon dried oregano (divided)
  • 1/2 teaspoon kosher salt (divided)
  • 1/4 teaspoon ground pepper
  • 3 teaspoons olive oil (divided)
  • 1/2 yellow onion (chopped)
  • 1 red bell pepper (diced)
  • 3 garlic cloves (minced)
  • 2 1/2 cups green enchilada sauce ((I used medium spice))
  • 3/4 cup salsa
  • 1 (4 oz.) can diced green chiles
  • 1 (14 oz.) can black beans (drained & rinsed)
  • 3/4 cup fresh or frozen corn kernels
  • 3/4 cup cooked brown rice
  • 4 corn tortillas (cut into 1 1/2-inch strips)
  • 3/4 cup grated Pepper Jack cheese
  • 3 tablespoons minced cilantro

Instruction

  • Heat a large nonstick skillet over medium-high heat. Lightly coat with cooking spray. Add the ground turkey, ½ teaspoon cumin, ½ teaspoon oregano, ¼ teaspoon salt and pepper and cook, breaking up with a wooden spoon, until browned. Transfer to a bowl.
  • Reduce the heat to medium and add 2 teaspoons olive oil to the skillet. Add the onion and cook, stirring occasionally, until the onion is tender and starting to brown, 3 to 4 minutes.
  • Add the remaining 1 teaspoon olive oil and stir in the red bell pepper. Cook for 1 minute. Stir in the garlic, remaining ½ teaspoon cumin, remaining ½ teaspoon oregano and ¼ teaspoon salt. Cook for 1 minute.
  • Add the enchilada sauce, salsa, green chiles, black beans, corn, rice and cook ground turkey to the skillet. Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
  • Stir in the corn tortillas, then sprinkle the cheese over the mixture. Cover the skillet for a minute to allow the cheese to melt.
  • Garnish with cilantro. Serve.