Description
A flavorful one‑pan Mexican‑style skillet combining lean ground turkey, quinoa, beans, corn, tomatoes, and spices—finished with melted cheese—ready in just about 30–40 minutes.
Ingredients
½ lb (225 g) lean ground turkey (e.g. 99% lean)
½ cup yellow onion, diced
2 cloves garlic, minced
4 oz can diced green chiles
2 tsp chili powder
1 tsp ground cumin
¾ tsp kosher salt
Black pepper, to taste
1 (15 oz) can black beans, rinsed & drained
1 (14.5 oz) can fire-roasted diced tomatoes
½ cup frozen or fresh corn kernels
¼ cup salsa
½ cup quinoa, rinsed
½ cup water
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
Optional garnish: chopped cilantro, lime wedges
Instructions
Heat a large nonstick skillet over medium-high and optional spray or a drizzle of oil. Add onion and cook ~2 minutes until softened. Add ground turkey and garlic; cook until turkey is no longer pink. Stir in spices and diced green chiles; cook another minute.
Stir in black beans, corn, salsa, quinoa and tomatoes until well combined.
When mixture begins to bubble, add water. Cover and reduce heat to medium-low. Simmer 20–25 minutes, stirring occasionally, until quinoa is tender but still slightly al dente.
Uncover, sprinkle both cheeses on top, cover briefly until melted.
Serve hot straight from skillet, or spoon into tortillas, over salad greens, or with tortilla chips. Garnish with cilantro and lime wedges if desired. Optionally serve with sour cream or avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
