Turkey Taco Skillet

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  1 tbsp Chili powder
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  1 tsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  0.3 tsp Cayenne Pepper, Ground
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 tsp salt ($0.01)
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  0.3 tsp 1/4 tsp freshly cracked black pepper ($0.02)
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  1 tbsp Vegetable oil
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  1 lbs Ground Turkey, 99% Lean
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  1 Yellow Onion(110g)
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  10 oz Rotel, Diced Tomatoes & Green Chilies, Original
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  15 oz Beans, Black, Canned, Drained
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  1 cup Corn, Sweet, Frozen
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  1 Green Onion (Scallion)(50g)

Instructions

1. 1Combine the chili powder, smoked paprika, ground cumin, cayenne pepper, dried oregano, salt, and black pepper 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.
6. 6Slice the green onions and stir them into the skillet just before portioning.
7. 7Divide the turkey taco skillet evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.