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Homemade Ground Turkey Enchilada Skillet photo

Ground Turkey Enchilada Skillet

A quick, flavorful one-skillet meal with ground turkey, beans, cauliflower rice, and enchilada sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Equipment

  • large nonstick skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 pound lean ground turkey
  • 3 cloves garlic minced
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 10 ounces frozen cauliflower rice
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (15 ounces) enchilada sauce
  • 1/2 cup corn kernels fresh or frozen
  • 1 1/4 cups salsa
  • 5 small corn tortillas cut into strips
  • 3/4 cup shredded cheese Mexican blend or cheddar
  • fresh cilantro chopped, for garnish
  • avocado diced or sliced, for garnish (optional)
  • jalapeños sliced, for garnish (optional)

Instructions
 

  • Heat the olive oil in a large nonstick skillet over medium-high heat.
  • Add the diced onion and red bell pepper and sauté until softened, about 4 minutes.
  • Add the ground turkey and minced garlic to the skillet; season with cumin, chili powder, salt, black pepper, onion powder, and dried oregano.
  • Cook, breaking the turkey into crumbles, until browned and cooked through, about 5–7 minutes.
  • Stir in the cauliflower rice, drained black beans, enchilada sauce, corn, and salsa. Bring to a gentle simmer and cook for 5 minutes to blend flavors.
  • Gently fold in the tortilla strips, then sprinkle the shredded cheese evenly over the top.
  • Cover the skillet and cook off heat for 2–3 minutes until the cheese is melted, or cover over low heat briefly until melted.
  • Remove from heat, garnish with chopped cilantro and optional avocado and sliced jalapeños, and serve warm.

Notes

  • Use frozen cauliflower rice straight from the bag—no need to thaw.
  • Adjust salt and chili powder to taste.
  • For extra crisp tortilla strips, toast them separately before adding.
  • Substitute shredded chicken for turkey if desired.