From oven to stovetop, this BHG’s Skillet Taco Pie takes only 25 total minutes to make for any day during the week. Well especially on Taco Tuesday! Serves 6
1 pound ground turkey breast or extra-lean ground beef
1 fresh poblano chile pepper, seeded and chopped (Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.)
1 15 ounce can no-salt-added black beans, rinsed and drained
1 8 ounce can tomato sauce
½ cup salsa
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 taco shells, broken
1/4 cup sliced green onions
1 cup shredded reduced-fat cheddar cheese or Mexican-style four cheese blend
Chopped fresh tomatoes
Sour cream (optional)
In a large skillet cook turkey or ground beef and poblano pepper over medium-high heat until meat is browned. Stir in beans, tomato sauce, salsa, chili powder, and cumin. Bring to boiling; reduce heat to medium. Simmer, covered, about 5 minutes or until slightly thickened. Stir in half of the broken taco shells and the green onions.
Top meat mixture with remaining broken taco shells, the cheese, lettuce, and tomatoes. If desired, serve with additional salsa or sour cream, if using. Yum Yum!