Turkey Taco Skillet

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  Chili powder(15g)
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  Paprika, Smoked(5g)
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  Cumin, Ground(5g)
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  Cayenne Pepper, Ground(1g)
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  Oregano, Dried(3g)
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  1/2 tsp salt ($0.01)
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  1/4 tsp freshly cracked black pepper ($0.02)
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  Vegetable oil(15g)
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  Ground Turkey, 99% Lean(454g)
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  Yellow Onion
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  Rotel, Diced Tomatoes & Green Chilies, Original(284g)
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  Beans, Black, Canned, Drained(425g)
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  Corn, Sweet, Frozen(240g)
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  Green Onion (Scallion)

Instructions

1. 1Combine the chili powder, smoked paprika, ground cumin, cayenne pepper, and dried oregano in a small bowl and set aside.
2. 2Heat the vegetable oil in a large skillet over medium-high heat for 1 minute, then add the ground turkey and cook for 5–7 minutes, breaking it into small pieces with a spoon, until no longer pink and lightly browned.
3. 3Dice the onion and add it to the skillet with the turkey, stirring frequently and cooking for 3–4 minutes over medium heat until the onion is softened and translucent.
4. 4Add the reserved spice mixture to the skillet and stir constantly for 1–2 minutes over medium heat until fragrant.
5. 5Drain the black beans, then add them to the skillet along with the Rotel tomatoes (with juices) and frozen corn, stirring to combine. Cook for 3–4 minutes over medium heat, stirring occasionally, until heated through and the flavors have melded.
6. 6While the mixture heats, slice the green onions. Stir the green onions into the skillet just before dividing.
7. 7Divide the turkey taco skillet evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.