If you love tacos, you’re going to love this recipe from What’s Gaby Cooking Everyday California Food. This Taco Skillet Bake is easy to put together and fantastic as a hearty main dish or appetizer with tortilla chips and maybe a big, cold beverage.
The best thing I ate all week was a fried egg sandwich with bread and butter pickles on a warm squishy roll with mayo and french mustard.
It was superior.
If you’ve never had one, please hurry and do so immediately 🙂
The eggs were local— which is always better if you can get them— so was the olive oil they were fried in.
I adore the bread and butter pickles that come fresh in a plastic tub from Sonoma Brinery.
Another stellar egg sandwich idea is to sprinkle grated Parmesan cheese on the uncooked side of a fried egg, then flip it over so the cheese gets crispy as it continues to cook.
Toast a slice of good country bread with a little butter in the same pan as the fried egg.
Then smear a spoonful of apricot jam on the bread, top it with the Parmesan fried egg and proceed to eat the heck out of it.
Please send me a thank you note later 🙂
Hey, have you seen Gaby Dalkin’s cookbook?
I’m sharing her Taco Skillet Bake today, because it’s fabulous, versatile, and easy.
You can serve this cheesy taco casserole with tortilla chips to help scoop the delicious mixture, or warm tortillas if you want.
Don’t be alarmed at the number of ingredients – it’s mostly spices.
I made an amazing lunch bowl with the leftovers—a scoop of reheated Taco Skillet Bake with buttered brown rice, chunks of avocado, chopped tomato, sour cream and a few tortilla chips.
You’re going to love this one!
Taco Skillet Bake
- 1 tablespoon Olive Oil
- 1 Onion, yellow, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 Poblano Pepper, seeded and chopped
- 1 1/2 pounds Ground Turkey
- 2 tablespoons Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Cumin, ground
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper, ground
- 1 can Fire-roasted tomatoes, canned approx. 14 oz can
- 1 cup Corn kernels, frozen
- 1/2 cup Black beans, canned approx. 14 oz can
- 1 1/2 cups Mexican-blend shredded cheese
- For Garnish: Optional
- 1 Avocado, pitted, peeled, cut in chunks
- 5 Green Onions, white part only, sliced thin
- 4 tablespoons Cilantro, fresh, chopped
- Tortilla Chips
- Heat the oil over medium-high heat in a cast iron or oven proof skillet.
- Add the chopped onion, red pepper and poblano pepper and cook for 5-7 minutes, or until softened.
- Add the ground turkey and cook until no longer pink, breaking it apart with the back of a wooden spoon, about 10 minutes.
- Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir together with the turkey/onion/pepper mixture to combine.
- Add the fire-roasted tomatoes, corn, and black beans. Stir to combine.
- Bring to a simmer, then reduce the heat to low and continue on a low simmer for 10-12 minutes until the liquid has slightly reduced. See Recipe Note.
- Sprinkle the cheese over the top of the skillet, cover, then turn the heat off. Let it sit for a few minutes to melt the cheese from the residual heat of the skillet.
- Serve right from the skillet with a garnish of avocado, scallions and cilantro and tortilla chips alongside.
- This recipe was barely adapted from What's Gaby Cooking Everyday California Food
- You can use ground chicken or beef instead of turkey if you like.
- I use Diamond Crystal Kosher Salt.
- If you hate Cilantro, use Italian (flat leaf) parsley instead.
- Note: If your turkey mixture is not of a very saucy consistency when you start the simmer, go ahead and add a 1/4 cup of water to get it going, then proceed through the cooking process as noted.
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Originally posted May 2018