Turkey Tortilla Skillet Recipe - The Washington Post

This one-skillet turkey and tortilla skillet tastes like an enchilada mashup. If you have some Monterey Jack cheese on hand, scatter some over the surface just before serving straight from the skillet.

Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipesBy Bonnie S. Benwick

This one-skillet turkey and tortilla skillet tastes like an enchilada mashup. If you have some Monterey Jack cheese on hand, scatter some over the surface just before serving straight from the skillet.

Storage: Refrigerate for up to 4 days. Reheat in a 350-degree oven until warmed through.

From deputy Food editor/recipe editor Bonnie S. Benwick.

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Ingredients

measuring cup

Servings: 3-4

  • Six (6-inch) corn tortillas, cut into 1-inch strips
  • Nonstick cooking spray
  • 2 tablespoons neutral oil, such a vegetable or canola
  • 1 medium (8 ounces) white onion, diced small
  • 3 garlic cloves, minced or finely grated
  • 3 tablespoons tomato paste
  • 2 tablespoons sriracha or other hot sauce, plus more for serving
  • 1 pound ground turkey, preferably dark meat
  • 1/2 cup low-sodium chicken or vegetable broth
  • One (15-ounce) can red kidney beans, rinsed and drained
  • 2 scallions, white and light green parts, thinly sliced
  • Sour cream, for serving

Directions

  • Step 1

    Position a rack in the middle of the oven and preheat to 400 degrees.

  • Step 2

    Arrange the tortilla strips in a single layer on a large sheet pan. Lightly coat with cooking spray and toast for about 8 minutes, or until lightly browned and crisp.

  • Step 3

    In medium (9-inch) cast-iron skillet over medium heat, heat the oil until shimmering. Add the onion and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Clear a space at the center of the pan; add the tomato paste and cook for 2 minutes, then stir in the sriracha or hot sauce, followed by the ground turkey. Cook, stirring to combine the ingredients, until there’s no trace of pink left, 5 to 7 minutes. Add the broth and stir to combine.

  • Step 4

    Bring the mixture to a simmer, then add the beans. Cook just until warmed through, mashing half the beans with a potato masher, if you like, 3 to 5 minutes. Turn off the heat.

  • Step 5

    Stir in the crisped tortilla strips, then scatter the scallions on top. Add small dollops of sour cream, drizzle with sriracha or hot sauce and serve warm.

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    Nutritional Facts

    Per serving (based on 4)

    • Calories

      500

    • Fat

      23 g

    • Saturated Fat

      5 g

    • Carbohydrates

      45 g

    • Sodium

      350 mg

    • Cholesterol

      90 mg

    • Protein

      32 g

    • Fiber

      12 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From deputy Food editor/recipe editor Bonnie S. Benwick.

    Tested by Bonnie S. Benwick.

    Published December 10, 2018

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