• Sheryl

Mexican Turkey Veggie Skillet

This could not be easier and very nutritious! Make it as spicy as you like.


1 package of ground turkey (either 93% or 97% fat free)...more fat does give a little more flavor, but you drain it either way

1 package shredded veggies (broccoli, cauliflower, red cabbage)

1 can diced tomatoes with green chiles, drained

I small can corn, drained (optional)

1/2 cup favorite pasta sauce

1/4 tsp cumin

Garlic powder, onion powder, chipotle pepper, red pepper flakes, salt and pepper to taste

Shredded Mexican cheese


Brown ground turkey in a non-stick skillet. Season with garlic powder, onion powder, salt and pepper. Sauté until meat is cooked (pink disappears). Drain in a colander and set aside.

Add a little olive oil to the skillet and sauté veggies for 3-4 minutes. Add garlic powder and cumin. When vegetables start softening, add drained tomatoes and cook through another few minutes. Add turkey back in and corn and mix thoroughly. Season with chipotle pepper (to taste), red pepper (if desired), salt and pepper. Let everything simmer together for another 3-4 minutes. Turn off heat and sprinkle shredded cheese all over. Dish out and enjoy! There is plenty here for company or leftovers.

Use leftovers and roll it in a tortilla with


Sheryl Stillman

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