One-Pan Ground Turkey Fajita Bake
An easy one-pan fajita dish loaded with rice and veggies - perfect for a weeknight dinner!
Ingredients
- 16 oz Lean Ground Turkey
- 1 cup White Jasmin Rice (uncooked)
- 8 oz Whole Kernel Canned Corn
- 8 oz Canned Black Beans
- ½ Jalapeno (minced)
- 1 Red Bell Pepper (sliced)
- 1 Green Bell Pepper (sliced)
- 1 Lime (sliced & juiced)
- 28 oz Canned Diced Tomatoes
- ½ White Onion (sliced)
- 1 tbsp Salt & Pepper
- 1 tbsp Chipotle Powder, Paprika, Cayenne (each)
- 1 tsp Cumin & Oregano (each)
- 1 tbsp EVOO
- 1 large Avocado (sliced)
- ½ cup Jack Cheese (shredded)
- ¼ cup Chopped Cilantro (optional garnish)
- ½ cup Sour Cream
Instructions
- Preheat the oven to 400°. Add onion to a medium-large skillet with evoo and sautee for 2 minutes until it starts to soften. Add bell peppers and jalapeno and sautee for an additional 2 minutes.
- Move the peppers and onions to one side of the pan, add ground turkey to the other half. Season with chiptole powder, paprika, cayenne, cumin and oregano. Cook for 3-4 minutes or until the ground turkey is mostly cooked through.
- Add uncooked rice to the pan followed immediately by the canned tomatoes (including all the juice). Add corn and black beans. Stir everything together and cook until it starts to boil (should only take a couple minutes). Reduce heat to a simmer and cover for 10-12 minutes or until the rice has absorbed the tomato juice and cooked through. Squeeze juice from 1/2 lime in and mix.
- Cover with jack cheese and book for 8-10 minutes. Top with avocado and squeeze remaining lime juice over everything. Serve immediately with sour cream.
Notes
Optional: Serve with tortilla chips or warm tortillas