In my opinion, it’s super easy to over eat skillet meals. My mom would cut the tortillas in strips and mix them in with the meat/kidney bean mixture – like shown in my pictures. If you make this and plan to have leftovers…the tortillas might get soggy. So instead of mixing the tortilla pieces in, leave them on the side. This is also a bonus because now you are in control of how much tortilla you are actually consuming. All about that mindful eating! With that said…I hope you and your family can enjoy this meal as much as my family does.

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Good morning and happy video Monday! 🙌🏼⭐️ Last week I mentioned posting 2 videos a week and I may have been a bit too eager with that goal…so for now, you can bet on recipe video Monday's for sure! 🤗 I hope you enjoy this easy weeknight recipe! #Taco #krollskorner #easy #dinner #foodie •• https://krollskorner.com/recipes/moms-taco-skillet/ •• 👍🏼

A post shared by Tawnie Kroll, RDN (@krolls_korner) on Jul 17, 2017 at 6:30am PDT

Mom's Taco Skillet

2015-08-21 20:36:51

Serves 8

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Ingredients

1. 1 pound lean ground turkey meat
2. 2 Tbsp. olive oil
3. 1 1/2 cups southwest salsa, hot - or salsa of choice
4. 1/2 white onion, diced
5. 1 clove fresh garlic, minced
6. 5-10 tortillas
7. 1 can low sodium kidney beans, drained and rinsed
8. 1 can low sodium tomato soup
9. 1 packet taco seasoning
10. shredded cheese for garnish

Instructions

1. In a large skillet over medium heat, cook the ground turkey with olive oil, diced onion and garlic until the meat is no longer pink. Drain out any liquid leftover in the pan.
2. Add in the taco seasoning, salsa, tomato soup, and kidney beans. Mix together and bring to a boil, then let it simmer down for about 5-10 minutes.
3. Right before serving mix in tortilla strips and top with cheese. Enjoy! 🙂

Notes

1. For a spicy kick, add in jalapenos or Sriracha!

Krolls Korner https://krollskorner.com/