Turkey Taco Skillet by Ree
There’s nothing complicated about this super-quick, super-easy dinner! It’s for those days when you’ve been shuttling kids, washing mud off the dogs (what’s the point, anyway?), working on projects, and just trying to keep your head on straight. I’ve never, ever made this for dinner and not watched it completely disappear. It’s just a big, yummy taco explosion without the need for assembly!
Here’s how to make it.
First, char some corn tortillas! I use the stovetop burner over medium heat…
Then, when the edges are just starting to barely blacken (alliteration alert!)…
Flip it over to do the other side.
Keep going until they’re all done, then set them aside while you get going on everything else.
In a skillet over medium high heat, add the ground turkey along with the chili powder, cumin, salt, and pepper.
Stir it around, breaking up the meat, until it’s all browned. You’d never know this wasn’t ground beef at this point!
Please don’t tell my husband, his brother, their father, or any cattle rancher alive that I said that.
Add a can of drained, rinsed black beans…
A cup of salsa (not pictured because I’m an airhead and forgot it) and a chopped chipotle pepper (along with a little extra adobo sauce from the can) and stir it all together.
And this is where the fun happens! Tear up the charred tortillas and throw them into the skillet.
Yum!
Stir them in and watch them become a lovely, corny (flavor-wise, not bad joke wise) part of this one-skillet equation.
When they’re all stirred in, turn off the heat and start adding the fixins: Chopped tomato (or pico de gallo if you have it)…
Chopped avocado, sliced radishes (love this addition!) and crumbed queso fresco or cotija cheese.
And why not? More salsa…
And OF COURSE, a pile of cilantro leaves.
Oh! And sour cream. Ya gotta have it.
To serve, just spoon it onto plates and dig right in!
Hope you love this. It’s really tasty and oh, so good.
(Nice to be back! Love ya lots.)
P-Dub
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