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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.


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.)


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About Bob Lucas-Clark

Bob Lucas-Clark

I have transitioned from a successful corporate marketing career to starting a successful online business. My focus is helping people start their own online businesses. At the same time I am thrilled to have my own blog about one of my true passions: Cooking, Food & Wine. Enjoy my blog and thank you for stopping by.

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But these posts! Forget the blogs, forget the cookbooks — just kidding, please do not do either — this is how people really eat, or aspire to at the ambitious start of their week, and I can’t help but take mental notes. One of the things that comes up frequently is something called a “sweet potato taco,” and it got stuck in my head because we like sweet potatoes, we like tacos… Maybe I should try my hand at them! I envisioned cubes of sweet potatoes roasted with so much spice, it almost forms a crust, and then something with black beans, and a bright, acidic finish to cut through the carb-starch-carbiness of it. The first time I made it, I threw them together and, because this is the year 2018, tossed a picture of our dinner onto Instagram Stories* and it turns out, a lot of people wanted the recipe. I promised to write it up good and proper one day, “one day” in Deb-ese is 5 weeks minimum, and that brings us up to today.

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