Ingredients
Equipment
Method
Instructions
- Heat a large pot or Dutch oven over medium-high heat and add 1 tablespoon olive oil.
- Add 1-1/2 cups finely diced red onion (about 1 large onion) and 1 red pepper, diced. Sauté, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
- Push the vegetables to the sides of the pot and add 1 pound ground turkey to the center. Season with salt and pepper to taste. Crumble the turkey with a spoon and cook until mostly cooked through, about 5–7 minutes.
- If there is excess liquid in the pot, drain it off.
- Add 1 tablespoon ground chili powder, 1 tablespoon ground cumin, 3/4 teaspoon paprika, 3/4 teaspoon dried oregano, and 1 tablespoon minced garlic. Stir and cook, scraping the bottom of the pot, until the spices are fragrant, about 2–3 minutes.
- Stir in 1 (4-ounce) can mild diced green chiles, drained, and 3/4 cup mild green enchilada sauce (or 3/4 cup mild salsa verde). Bring the mixture to a simmer, then reduce the heat to low.
- Add 1 (15-ounce) can black beans, drained and rinsed, and 1-1/2 cups frozen corn, if using. Stir and cook until warmed through, about 3–4 minutes.
- Remove the pot from the heat. Stir in the juice from 1 lime, if using, and 1/4 cup finely chopped cilantro.
- Sprinkle 1-1/2 cups freshly shredded pepper Jack cheese evenly over the top. Cover the pot with a lid or foil and let stand 5–7 minutes, or until the cheese is melted.
- Uncover and serve. Add any desired toppings as preferred.
Notes
Recipe Notes
Note 1:
Choose turkey sold in a carton, rather than in a chub. Chub-style ground turkey comes in the plastic tube and tends to be less flavorful and more watered down, so you’ll likely need to drain off the meat after browning.
Note 2:
I like
Old El Paso® mild sauce
best. Use a hotter sauce if you’d like some heat. If you’re feeling ambitious, try making your own
green enchilada sauce
! I have also tested this recipe (and loved it) using
Herdez’s mild salsa verde
in place of the enchilada sauce.
Note 3:
I love pepper Jack here, but Monterey Jack, sharp white Cheddar, or sharp Cheddar would be delicious! Even better? A combo of 2–3 types of cheeses.
Note 4:
Optional toppings
: extra cilantro and/or lime wedges, thinly sliced avocado, fat-free or lite sour cream, and crispy tortilla strips.
Storage
: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through or in the microwave, stirring occasionally.
Note 1:
Choose turkey sold in a carton, rather than in a chub. Chub-style ground turkey comes in the plastic tube and tends to be less flavorful and more watered down, so you’ll likely need to drain off the meat after browning.
Note 2:
I like
Old El Paso® mild sauce
best. Use a hotter sauce if you’d like some heat. If you’re feeling ambitious, try making your own
green enchilada sauce
! I have also tested this recipe (and loved it) using
Herdez’s mild salsa verde
in place of the enchilada sauce.
Note 3:
I love pepper Jack here, but Monterey Jack, sharp white Cheddar, or sharp Cheddar would be delicious! Even better? A combo of 2–3 types of cheeses.
Note 4:
Optional toppings
: extra cilantro and/or lime wedges, thinly sliced avocado, fat-free or lite sour cream, and crispy tortilla strips.
Storage
: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through or in the microwave, stirring occasionally.