- Prep Time: 25m
- Cook Time: 30m
- Yield: 8 servings
- Category: Entrees|Soups, Lunch
Ingredients
- 2 tbsp. Wesson vegetable oil
- 1 (1-ounce) package taco seasoning
- 1 (1-ounce) package dry ranch seasoning mix
- 1 (15-ounce) can pinto beans, undrained
- 1 (15-ounce) can black beans, undrained
- 1 (15-ounce) can whole kernel corn, undrained
- 1 (15-ounce) can petite-diced tomatoes, undrained
- 1/2 c sweet onion, diced
- 1 lb ground turkey
- Suggested toppings: lime wedges, minced cilantro, sour cream, shredded cheese, tortilla chips
Instructions
- In a Dutch oven over medium-high heat, heat the vegetable oil until it is shimmering.
- Carefully add in the ground turkey. Crumble the meat with a wooden spatula as you go, breaking it into small pieces and cooking it until no longer pink.
- When the meat is almost completely brown, add in the diced onion and cook for 2 to 3 minutes.
- Add all remaining ingredients to the pot and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally so the tomatoes do not stick to the bottom.
- Serve warm with any preferred toppings.
