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

Southwest-Style Turkey Skillet

with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole

20 MIN
4 Servings
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  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Ground Turkey

    From the Test Kitchen

    This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.

    Get Cooking
    • Nutrition
    • Calories
      790 Cals (est.)
    Southwest-Style Turkey Skillet with Tomatillo-Poblano Sauce, Black Beans & Creamy Guacamole
    • 18 oz Ground Turkey
    • 1 15.5-Oz Can Black Beans
    • 1 cup Long Grain White Rice
    • 4 oz Shredded Monterey Jack Cheese
    • 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)
    • 1 Yellow Onion

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any 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. Halve, peel, and 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 turkey, 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 sauce, drained beans, and spinach; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined and the turkey is cooked through.

    4 Finish the skillet & serve your dish

    Evenly top the skillet with the cheese. Loosely cover the pan 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. Top with the creamy guacamole and crispy onions. Enjoy!

    Finish the skillet & serve your dish
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