Taco Skillet Bake

I found this winning recipe in the “What’s Gaby Cooking – Everyday California Food” cookbook. If you haven’t heard of Gaby Dalkin check out her fantastic blog, it is full of fun, easy and (mostly) healthy recipes. Gaby describes this dish “as tacos meet casserole bake” and it’s gooey, cheesy and spicy. We serve it with all the usual toppings and just scoop it up with corn chips but you could serve it over rice or wrap it up in soft tortillas. I know it looks like a lot of ingredient but don’t let that put you off it’s mostly just the spices!

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 red capsicum, chopped
• 750gm turkey or chicken mince
• 3 – 4 tsp Mexican chilli powder or 1 tsp regular
• 1 tsp kosher salt, 1/2 tsp if using regular salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp red chilli flakes
• 1/2 tsp smoky paprika
• 1 can tomatoes
• 1 cup corn kernels (canned or frozen)
• 1/2 cup canned black beans (optional)
• 1 1/2 cups grated Mexican-blend cheese

Garnishes

• 1 ripe avocado, diced
• Sliced spring onions
• Coriander leaves
• Corn chips
• Hot sauce
• Pickled Jalapenos

Directions

In a large frypan (or shallow enamelled cast iron ie Le Creuset), heat the oil over medium to high heat. Add the onion and capsicum and cook for 5 minutes, or until softened, stirring occasionally.

Add the ground turkey and cook, breaking it apart with the back of a wooden spoon, until no pink remains, about 10 minutes.

Add the chilli powder, salt. garlic powder, onion powder, dried oregano, ground cumin, red chilli flakes and paprika, Stir to combine.

Add the tomatoes, corn and black beans (if using). Bring to a simmer, reduce the heat to medium and simmer for 10 minutes or until the liquid has reduced and the mix has thickened. Check seasoning and adjust as needed.

Sprinkle the cheese over the top of the mix, cover with a lid, turn off the heat and leave for the cheese to melt. You could also pop under a griller if you want the cheese to melt and brown slightly or if you don’t have a lid that fits!

Serve right from the frypan with garnishes of your choice.

This is the brand of Mexican chilli powder I use. Mexican or American chilli powder is not like ours. It is a mix of spices, not just ground up chilli, so it is a a lot milder. If you can only get the regular chilli powder maybe just start with 1 tsp.

Don’t forget to put the leftover 250gm of turkey into a zip lock bag, and pop it in the freezer and don’t forget to label! So that next time you make this recipe you only have to buy one pack of turkey mince. I hope you give this recipe a try and your family love it as much as we do. Enjoy. Sheryl x