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Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
Use any kind of lettuce leaves for this recipe. Romaine, iceberg and butter lettuce will all work well.
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Ingredients
- 2 Tbsp.
plus 1 teaspoon olive oil
- 1 lb.
ground turkey
Kosher salt and black pepper, to taste
- 1
red onion, chopped
- 3
garlic cloves, finely chopped
- 2 tsp.
chili powder, plus more to taste
- 1 1/2 cups
frozen corn kernels
- 1
15.5-ounce can black beans, drained and rinsed
- 8
to 12 Bibb lettuce leaves
Chopped fresh cilantro, pico de gallo, crumbled queso fresco and diced avocado, for topping
Lime wedges, for serving
Directions
- Step 1Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the turkey and season with salt and pepper. Cook, breaking up the meat into small pieces, until cooked through, about 6 minutes. Remove to a plate.
- Step 2Add the remaining 1 teaspoon olive oil, the red onion and garlic to the skillet. Reduce the heat to medium low and
cook, stirring, until tender, about 8 minutes. - Step 3Add the chili powder, turkey and 1 cup water to the skillet and increase the heat to medium high. Cook until most of the water is evaporated, 4 to 5 minutes.
- Step 4Add the corn and beans and cook until heated through and no liquid remains, about 3 minutes. Season with salt and pepper.
- Step 5Pile the turkey filling on the lettuce leaves. Top with cilantro, pico de gallo, queso fresco and avocado. Serve with lime wedges.
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