I have a tasty recipe for you today! When I see any recipe with “taco” I’m almost guaranteed that it will be a hit with the kids (wait, who am I kidding?!! I mean my son, the picky eater! My daughter eats almost everything). This dish is basically a taco without the shell. I served the mixture over rice but it would be a great taco or burrito filling. Next time I make this, and there will definitely be a next time, I’m also going to add a can of black beans and possibly add another tablespoon of taco seasoning. This was a quick, easy and delicious recipe that we all loved!
Cheesy Taco Skillet
Recipe adapted from Sweet C’s Designs
1 lb. ground turkey
1 onion, diced
Kernels from 3 ears of fresh corn
1 (14.5) ounce can diced tomatoes with jalapenos
2 Tbsp. taco seasoning (I used Penzeys)
1/2 cup water
2 cups shredded Colby jack cheese
3 cups mustard greens, chopped (any greens will do – kale, spinach, etc.)
2 cups cooked rice
1. In a large skillet, brown the turkey, breaking up into crumbles as it cooks and draining any excess fat.
2. Add the onions and corn kernels cooking for approximately 5 minutes until onions start softening.
3. Add the diced tomatoes, taco seasoning and water, stirring to evenly coat the meat mixture. Once combined add the greens mixing until wilted.
4. Cover the mixture with the shredded cheese. Once melted serve over the cooked rice.