Mexican Turkey Skillet

Author: 
Light & Tasty
  • 1 Pound  lean ground turkey
  • 1 Cup  chopped zucchini
  • 1/2 Cup  chopped sweet red pepper
  • 2 Teaspoons  canola oil
  • 2 Cups  cooked rice
  • can (15 ounces) black beans, rinsed and drained
  • can (14-1/2 ounces) Mexican stewed tomatoes
  • can (8 ounces) tomato sauce
  • 1/2 Teaspoon  ground cumin
  • 1/4 Teaspoon  salt
  • 1/4 Teaspoon  pepper
  • 1 Cup  (4 ounces) shredded reduced-fat Mexican cheese blend
  •   Chopped avocado, optional
Find recipes for Mexican Turkey Skillet and other Course recipes. Get all the best recipes at . Recipe directions: In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil for 2 minutes or until crisp-tender.

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
30 minutes
Total Time: 
50 minutes
Serves: 
8

Nutrition

Calories per serving:

547 calories

Dietary restrictions:

High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

27%

Servings:

8
  • Fat 189g 290%
  • Carbs 383g 128%
  • Saturated 69g 345%
  • Fiber 89g 356%
  • Trans 4g
  • Sugars 72g
  • Monounsaturated 62g
  • Polyunsaturated 37g
  • Protein 299g 599%
  • Cholesterol 903mg 301%
  • Sodium 14,631mg 610%
  • Calcium 2,493mg 249%
  • Magnesium 831mg 208%
  • Potassium 8,384mg 240%
  • Iron 43mg 241%
  • Zinc 46mg 310%
  • Phosphorus 4,141mg 592%
  • Vitamin A 1,508µg 168%
  • Vitamin C 372mg 620%
  • Thiamin (B1) 7mg 473%
  • Riboflavin (B2) 4mg 247%
  • Niacin (B3) 75mg 375%
  • Vitamin B6 7mg 334%
  • Folic Acid (B9) 1,285µg 321%
  • Vitamin B12 13µg 215%
  • Vitamin D 5µg 1%
  • Vitamin E 23mg 117%
  • Vitamin K 89µg 111%
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