Taco Skillet with Turkey, Cauliflower Rice & Cheddar

prep time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

servings: 6

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Ingredients

2 teaspoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 pound 93% lean ground turkey
Salt and pepper
¼ cup tomato paste
1 can (14.5 ounces) diced fire roasted tomatoes
½ cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 package (10 ounces) frozen riced cauliflower
1 cup frozen corn
1 can (15.5 ounces) black beans, drained and rinsed
4 ounces Cabot Vermont Sharp Cheddar, grated (1 cup)
Optional toppings: sliced avocado, cilantro, Cabot Sour Cream or Cabot Plain Greek Yogurt

HEAT the oil in a large skillet over medium high heat.
ADD the onions and sauté a few minutes until they start to soften.
ADD the garlic and cook another minute until fragrant.
ADD the ground turkey and season it with a pinch of salt and pepper. Cook the turkey until browned, breaking it up with a spatula as it cooks.
ADD the tomato paste and mix it into the turkey.
COOK 1-2 minutes and then add the fire roasted tomatoes, water, chili powder, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
STIR in the frozen riced cauliflower and corn (no need to defrost them). Cook 6-7 minutes until the vegetables are cooked.
STIR in the black beans and about half of the grated Cabot cheese. Simmer another minute until cheese is melted.
SPRINKLE the remaining half of the Cabot cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with avocado slices and cilantro.
SERVE with Cabot Sour Cream or Greek Yogurt, if desired.

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HEAT the oil in a large skillet over medium high heat.
ADD the onions and sauté a few minutes until they start to soften.
ADD the garlic and cook another minute until fragrant.
ADD the ground turkey and season it with a pinch of salt and pepper. Cook the turkey until browned, breaking it up with a spatula as it cooks.
ADD the tomato paste and mix it into the turkey.
COOK 1-2 minutes and then add the fire roasted tomatoes, water, chili powder, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
STIR in the frozen riced cauliflower and corn (no need to defrost them). Cook 6-7 minutes until the vegetables are cooked.
STIR in the black beans and about half of the grated Cabot cheese. Simmer another minute until cheese is melted.
SPRINKLE the remaining half of the Cabot cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with avocado slices and cilantro.
SERVE with Cabot Sour Cream or Greek Yogurt, if desired.