Turkey Taco Skillet Bake

SERVES 4

GLUTEN-FREE · DAIRY-FREE IF MODIFIED · PALEO IF MODIFIED · GRAIN-FREE

Total time: 30 minutes

The flavors of Tex-Mex come alive in this super-easy skillet supper featuring ground turkey, lots of chopped veggies, a delicious combination of spices, and a little cheese, all baked until warm and bubbly. I like to just plop the skillet down right on the table so that we can all dig in and have fun with this easy and festive weeknight meal.

• 2 tablespoons extra virgin olive oil
• 1 small zucchini, finely diced (1½ cups)
• 1 small red bell pepper, seeded and finely diced (1 cup)
• ¾ cup finely diced yellow onion (¼ medium)
• ½ cup seeded and finely diced poblano pepper (1 small)
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 pound ground turkey (preferably dark meat)
• 1 teaspoon paprika
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• ¼ teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional)
• 3 tablespoons tomato paste
• ¾ cup low-sodium chicken broth
• 1 cup shredded cheddar cheese (omit for dairy-free or paleo)
• for serving
• 1 avocado, diced
• 2 tablespoons fresh cilantro leaves
• 2 radishes, sliced and cut into matchsticks
• ½ jalapeño, thinly sliced (optional)
• 1 large bag grain-free tortilla chips (I use Siete brand) or plantain chips

Preheat the oven to 375°F.

Heat the olive oil in a large cast-iron skillet over medium heat. Add the zucchini, bell pepper, onion, poblano pepper, and garlic. Season with the salt and pepper and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the ground turkey, paprika, chili powder, oregano, cumin, and cayenne pepper (if using). Cook the turkey, breaking it up with the back of a wooden spoon, until it is cooked through and no longer pink, about 5 minutes.

Reduce the heat to medium and stir in the tomato paste until it is incorporated with the meat mixture. Add ½ cup of the broth and continue cooking while stirring until the broth has reduced, about 2 minutes.

Remove the skillet from the heat and add the remaining ¼ cup broth and stir to combine. Evenly spread the meat mixture across the skillet and sprinkle the top with the cheese, if using. Transfer the pan to the oven and bake until the cheese is hot and bubbly, about 8 minutes.

To serve, top with the diced avocado, cilantro, radishes, and sliced jalapeño, if using, and dig in with chips.