Turkey Taco Skillet with Black Beans and Cornbread Topping
Equipment
- Large oven-safe skillet
- Mixing bowl
- Measuring cups
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 packet taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 400°F. Heat the olive oil in a large oven-safe skillet over medium heat.
- Add the diced onion and cook for 3 minutes until it softens. Add the ground turkey and break it up with a spoon. Cook until no longer pink.
- Stir in the taco seasoning, black beans, and tomato sauce. Let the mixture simmer for 5 minutes so the flavors combine.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the milk, egg, and vegetable oil. Stir until the batter is just combined and smooth.
- Pour the cornbread batter evenly over the turkey mixture in the skillet. Use a spatula to spread it gently if needed.
- Transfer the skillet to the oven and bake for 20 minutes, or until the cornbread topping is golden and a toothpick inserted in the center comes out clean. Let it rest for a few minutes before serving.
Notes
Use a well-seasoned cast-iron skillet so the cornbread releases easily after baking. If the topping looks too pale near the end of baking, switch the oven to broil for one minute to encourage browning. Leftovers keep in the fridge for two days and reheat well in a 350°F oven to restore the crust texture.
Course: Main Course
Cuisine: Mexican
Equipment: Large oven-safe skillet, Mixing bowl, Measuring cups
Cuisine: Mexican
Equipment: Large oven-safe skillet, Mixing bowl, Measuring cups