12/04/2024
It's Taco Tuesday!! 🌮🌮🌮
Busy weeknights just got easier with this one-pan Turkey Taco Skillet Bake! Packed with lean turkey, colorful veggies, and a cheesy, satisfying topping, this recipe is as simple to make as it is delicious. The best part? Cleanup is a breeze with just one pan to wash! Developed by The Culinary Institute of America Consulting*, this NEW recipe makes 4 complete Lean & Green meals (1 Leanest, 2 Healthy Fats, 3 Green, 3 Condiments per serving).
For this Lean & Green recipe and many more, download the OPTAVIA App today from the Apple App Store (for iPhone users) or Google Play (for Android devices).
*Developed by CIA Consulting, a business unit of The Culinary Institute of America.
Ingredients:
2 tsp extra virgin olive oil
1½ lbs. 99% lean ground turkey
½ cup finely chopped green onion
½ cup finely chopped red bell pepper
½ cup finely chopped zucchini
1, (14.5-oz.) can fire-roasted diced tomatoes
2¾ cups frozen cauliflower rice, thawed
2 tsp ground cumin
2 tsp chili powder
1 tsp kosher salt
1 cup Mexican-style shredded cheese blend
½ cup mashed avocado¼ cup fresh cilantro leaves
Directions
1. Heat the olive oil in a large nonstick oven-proof skillet over medium-high heat.
2. Add the ground turkey, green onion, peppers, zucchini, ground cumin, chili powder, and kosher salt.
3. Use a spatula to break up the turkey while cooking and cook until the vegetables have softened and the turkey is cooked and slightly browned, about 7 to 8 minutes.
4. Add the tomatoes and cauliflower, then simmer and cook until most of the liquid has evaporated, about 5 to 7 minutes.
5. Remove skillet from heat, top evenly with the cheese, then transfer to the oven set to broil.
6. Broil until the cheese has melted and lightly browned, about 1 to 2 minutes.
7. Remove skillet from oven and allow to rest for 3 to 5 minutes before serving.
8. To serve, divide the skillet bake even between dishes and top each portion with 2 tablespoons mashed avocado and 1 tablespoon fresh cilantro.
