- (1 cup) Cooked brown or white rice
- (1 pound) Ground Turkey or Ground Beef
- (1 teaspoon) Oregano (dried)
- (1 teaspoon) Cumin (dried)
- (1.5 teaspoons) Olive Oil
- (1 small-medium) Yellow Onion (diced)
- (1 small-medium or half a large) Bell Pepper (diced)
- (2 cloves) Garlic (pressed)
- (1 jar - use about 12 oz) Salsa (medium - high heat)
- (1 packet or ready made jar) Taco Seasoning Packet OR Enchilada Sauce
- (1 can, drained and rinsed) Black or Pinto Beans (optional)
- (3/4 cup) Frozen Corn Kernels (or fresh)
- (3/4 cup, or to taste) Shredded Cheese (cheddar, pepper jack, taco, etc.)
- (as needed) Corn Tortillas or Chips
- (To taste) Sour Cream (optional)
- (To taste) Cilantro (optional)
Adapted from the Cookin Canuk. Original recipe linked here.
**Before frying anything, cook up the rice, so it is fluffy and ready to be added to the skillet.
1.Fry up 1 pound of ground turkey* (or ground beef) and season with half of the cumin and half of the oregano.
2. Remove from pan and set in another container to the side.
3. Add olive oil to pan, then add onions, peppers, and garlic.
4. Sautee until just translucent.
5. Season with remaining cumin and oregano.
6. Add salsa to skillet and stir to combine.
7. On the side, mix taco seasoning packet with water or if using ready made enchilada sauce, simply add to pan and stir.
8. Add beans to skillet, then add rice, then corn, and stir more!
9. Reduce to simmer.
10. Shred cheese and top skillet. Cover for a few minutes to allow cheese to melt.
Serve with sour cream and tortilla chips and enjoy! Can chop up some cilantro and garnish, as well.
Optional - slice up corn tortillas into small rectangle strips and stir into skillet before topping with cheese.
*Can substitute with ground beef, as well.