Skillet Taco Salad

We started a Taco Tuesday tradition in my house last week. My family loves tacos so I am going to make some version of tacos every Tuesday. Our first recipe was Skillet Taco Salad and it was a hit! My girls ate it in Tostitos Multi-grain scoop chips, my husband ate it in traditional crunchy corn taco shells and I ate mine over spinach salad with tomatoes, black olives and clean guacamole. Delicious!

Skillet Taco Salad (adapted from www.thegraciouspantry.com)

1 lb lean ground turkey
1 tbsp olive oil
1/2 large onion, chopped
1 red bell pepper, chopped
6 garlic cloves, chopped
1 tbsp ground cumin
1 tsp chili powder
1 can fat-free re-fried beans
Cheddar cheese, shredded

Optional toppings:
tomatoes
lettuce/spinach
black olives
guacamole
Greek yogurt
salsa

In a large skillet, brown turkey in oil over medium heat. Add onions, peppers, garlic and spices. Cook until veggies are soft, about 8 minutes. Spread beans over the meat mixture and top with cheese. Place skillet in oven heated to 350 degrees until the cheese is melted (about 10 minutes). Top with optional fresh ingredients and serve.