taco skillet bake

I like to think that I do a pretty good job managing my spending habits. I rarely impulse shop, I plan out big purchases, and have a monthly budget that I typically stick to. However, for some reason I lose all self control when I get near a cookbook. Somehow the rational side of my brain gets taken over and I end up buying cookbook after cookbook. Don’t get my wrong I use all of the cookbooks that I own but did I really need to add 8 cookbooks to my collection this year? Absolutely not.

One of my favorite recent cookbook purchases is Gaby Dalkin’s What’s Gaby Cooking cookbook. I’ve been a fan of her blog for a few years so I eagerly awaited the release of her first cookbook. It did not disappoint. Since buying the cookbook, many of her recipes have been added to my weekly rotation including this taco skillet bake.

Don’t be scared of the long list of ingredients below. Most of the ingredients are spices that you already have in your pantry. This dish is made in one pot (you’ll be happy when it’s time to do the dishes) which I typically serve it in.

This recipe has been adapted slightly based on Gregg and I’s preferences.

Ingredients
1 tablespoon olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 pound ground turkey
2 tablespoons chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon ground cayenne
Few dashes of your favorite hot sauce (optional)
2 10 ounce cans Rotel fire-roasted tomatoes with chilies
1 cup frozen corn kernels
1 can black beans
1 1/2 cups Mexican-blend shredded cheese

Garnishes:
1 ripe avocado, pitted, peeled and sliced
5 scallions, white and light green parts, sliced on the diaganal
3-4 tablespoons chopped fresh cilantro
Tortilla chips

Instructions

1. In a large cast iron skillet, heat the oil over medium heat.
2. Add the chopped onion and pepper and cook for about 5 minutes, or until softened.
3. Add the ground turkey and cook, breaking it apart with the back of a wooden spoon, until no pink remains, about 10 minutes.
4. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine.
5. Add the fire-roasted tomatoes, corn, and black beans.
6. Bring to a simmer, then reduce the heat to low and simmer for 10 minutes until the liquid has slightly reduced.
7. Sprinkle the cheese over the top of the skillet, cover, then turn the heat off and leave for a few minutes for the cheese to melt from the residual heat.
8. Serve right from the skillet with a garnish of avocado, scallions and cilantro and tortilla chips alongside.