High Protein Turkey Taco Skillet
A one-pan turkey taco skillet with black beans, corn and a creamy cottage cheese sauce under melted cheddar. About 44g of protein per serving.
Ingredients
- 1 tbsp olive oil
- 1.5 lbs lean halal ground turkey 93% lean
- 1 medium yellow onion finely diced
- 1 medium red bell pepper diced
- 4 cloves garlic minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 2 tbsp tomato paste
- 1/2 cup low-sodium halal chicken broth
- 14.5 oz can fire-roasted diced tomatoes undrained
- 15 oz can black beans drained and rinsed
- 1 cup frozen sweet corn
- 3/4 cup full-fat cottage cheese blended smooth
- 1 tbsp fresh lime juice
- 1 cup shredded sharp cheddar or Monterey Jack microbial rennet
- 1/4 cup fresh cilantro chopped
- 1/4 cup green onions sliced
Instructions
- Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the turkey, sear for 2 minutes without stirring, then break into crumbles and cook 3 to 4 minutes more.
- Reduce the heat to medium. Add the onion and bell pepper and cook for 5 minutes, until soft and the turkey reaches 165°F (74°C). Add the garlic and stir for 45 seconds.
- Add all the spices, salt, pepper and tomato paste. Stir for 60 seconds until deep brick-red.
- Pour in the broth and scrape up the browned bits. Add the tomatoes, black beans and corn. Simmer uncovered on medium-low for 5 to 6 minutes until thick.
- Turn off the heat and wait 60 seconds. Fold in the blended cottage cheese and lime juice until creamy. Top with the cheddar, cover and let melt for 2 minutes.
- Sprinkle with cilantro and green onions and serve warm.
Notes
Wait for the bubbling to stop before adding the cottage cheese so it stays creamy. Store in the fridge for up to 4 days or freeze for up to 3 months. Use halal ground turkey, halal broth and cheese made with microbial or vegetable rennet.