Southwestern Taco Skillet
The delicious Southwestern flavors of a taco are made quick and easy in this one-skillet recipe! Super quick weeknight meal!
Servings: 6 servings
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion , diced
- 1- pound 99% fat free ground turkey (I used turkey, but if you like, you can use ground chicken, beef, pork, etc...)
- salt and fresh ground pepper , to taste
- 1 can (15-ounces) whole kernel sweet corn
- 1 can (14-ounces) diced tomatoes, undrained
- 1 cup instant brown rice
- 1/2 cup low sodium vegetable broth
- 1 to 2 teaspoons chili powder , or to taste
- 1/2 teaspoon ground cumin
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup shredded Taco-Blend Cheese
Instructions
- Heat olive oil in a large skillet.
- Add onions and ground meat and cook over medium heat for 10 to 12 minutes, or until meat is browned.
- Remove from heat, drain and transfer meat to a bowl.
- Return skillet to heat; add corn, tomatoes, brown rice, vegetable broth, chili powder, and cumin.
- Bring to a boil and reduce heat.
- Cover and continue to cook for 5 minutes, or until liquid is absorbed and rice is tender.
- Remove cover, stir in beans and cooked meat and continue to cook for 2 more minutes or until heated through.
- Remove from heat; sprinkle with cheese, cover and let stand for 2 to 3 minutes until cheese is melted.
- Serve.
Nutrition
Calories: 249kcal | Carbohydrates: 14g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 263mg | Potassium: 203mg | Fiber: 0g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1.3mg | Calcium: 146mg | Iron: 2.1mg
