Southwest-Style Turkey Skillet with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
Easy Prep & Cleanup

Southwest-Style Turkey Skillet

with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole

25 MIN
+$1.45/serving 4 Servings
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Available Options

  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
    • with Ground Pork Chorizo

    From the Test Kitchen

    Chefs! We're bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you've come to expect from a classic Blue Apron meal. This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Southwest-Style Turkey Skillet with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
    Title
    • 18 oz Pork Chorizo
    • 1 15.5-Oz Can Black Beans
    • 1 cup Long Grain White Rice
    • 4 oz Shredded Monterey Jack Cheese
    • 1 Red Onion
    • 5 oz Baby Spinach
    • ½ lb Grape Tomatoes
    • ½ cup Guacamole
    • ¾ cup Tomatillo-Poblano Sauce
    • ½ cup Sour Cream
    • ⅓ cup Crispy Onions
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients & make the creamy guacamole
    2 Prepare the ingredients & make the creamy guacamole

    Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.

    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the chorizo is cooked through.

    Finish the skillet & serve your dish
    4 Finish the skillet & serve your dish

    Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!

    Tips from Home Chefs

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    Southwest-Style Turkey Skillet

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the creamy guacamole

    Meanwhile, wash and dry the fresh produce. Medium dice the onion. Halve the tomatoes. Drain and rinse the beans. In a bowl, combine the sour cream and guacamole. Season with salt and pepper.

    Prepare the ingredients & make the creamy guacamole
    Start the skillet
    3 Start the skillet

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo, diced onion, halved tomatoes, and spice blend; season with salt and pepper. Cook, stirring occasionally and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the tomatillo-poblano sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the chorizo is cooked through.

    4 Finish the skillet & serve your dish

    Top the skillet with the cheese. Loosely cover with foil and cook 2 to 3 minutes, or until melted. Turn off the heat. Let stand at least 2 minutes before serving. Serve the finished skillet with the cooked rice. Garnish with the creamy guacamole and crispy onions. Enjoy!

    Finish the skillet & serve your dish
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