I was eating tacos at a local joint and there was an item on the menu with quinoa. My dining partner didn’t think he’d tried it before until I reminded him of this quinoa enchilada skillet, some of which he definitely ate a few months back. In his defense, the quinoa in that is fairly hidden as a backdrop for all the enchilada sauce, corn, beans, cheese, and other deliciousness.
My goal with this turkey taco skillet was to keep it as healthy as possible, low carb, pile in as many veggies as I could (since they’ll be smooshed in alongside cheese and spices!), and make it take just one skillet.
I used ground 93% lean ground turkey to keep the calories on the lower side, but feel free to substitute any kind of meat or meat-alternative you like. I’ve had great luck with Trader Joe’s Beef-less ground crumbles, which turn out quite beef-like, in my opinion. Or fry up some real beef, spicy sausage… whatever you like.
My secret favorite part of this taco skillet is the hidden greens. Like with a green smoothie, you can use a TON of high nutrition value greens and they wilt down to almost nothing in no time. It’s perfect for people like yours truly who sometimes want to hide greens in my food. Or for kids. 😉 I used three cups of spinach, but any greens mixture works: kale, arugula, spinach, romaine, etc.
Want more recipes in your life?
- 1 lb lean ground turkey (or meat/meat-alternative of your choice, I used 93% lean ground turkey)
- 1 large yellow onion, diced
- 1 (14.5 oz) can diced tomatoes with green chiles
- 2 Tbsp taco seasoning
- 3 cups greens of your choice (I used spinach, but any spinach/kale/etc. mix will work)
- 1½ cups shredded Mexican cheese blend
- 1 Tbsp high heat oil like avocado or canola oil
- 1 tsp lime juice
- 2 Tbsp green onions, chopped for garnish
- In a large pan with a small amount of oil, lightly brown ground turkey on medium heat, mixing often and breaking into small crumbles.
- Drain excess fat from the pan.
- Turn heat down to medium-low and add diced onions, and cook until onions start to get translucent, stirring often.
- Add tomatoes and taco seasoning and mix well.
- Add greens and let wilt as you stir them into the mixture.
- Cover mixture with shredded cheese until mostly melted.
- Garnish with chopped green onions and drizzle with lime juice.
- Serve hot on its own or with flat bread, in a burrito, or in flour or corn tortillas.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!