Nacho Cornbread Taco Skillet
8.9g
Net Carbs
33.3g
Protein
27.1g
Fat
6.1g
Fiber
466
Calories
Ingredients:
- 1 tablespoon olive oil USDA
- 1/3 cup fresh red bell pepper, chopped USDA
- 1/3 cup fresh red onion, chopped USDA
- 1/2 teaspoon chili powder, 036800328198, organic Red Monkey
- 10 ounces raw ground turkey USDA
- 1/8 teaspoon garlic powder USDA
- 1/2 cup canned diced tomatoes, in juice Angela Mia
- 1/2 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/4 cup canned green chili peppers Canadian Nutrient File
- 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1/8 teaspoon baking powder, double acting, no added aluminum Bob's Red Mill
- 1 1/2 teaspoons yellow cornmeal, whole grain USDA
- 1 tablespoon whole buttermilk FNDDS
- 2 teaspoons fresh cilantro FNDDS
- 1/2 cup mexican blend cheese FNDDS
- 1 bag Atkins Nacho Cheese Protein Chips
- 1 lrg raw egg USDA
- 1/2 ea fresh avocado USDA
- 1/2 ea fresh jalapeno peppers USDA
Directions:
- Heat oven to 350°F.
- In an 8-inch oven proof skillet (cast iron suggested), warm oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add bell pepper and continue sautéing until softened, another 2 minutes. Add ground turkey, breaking up while cooking until fully cooked, about 4 minutes. Add salt, chili powder, pepper and garlic powder and mix, cooking until fragrant, about 30 seconds. Stir in diced tomatoes and green chili until evenly mixed. Remove from heat and pat down to an even layer in the skillet.
- In a medium bowl, use a fork to combine almond flour, cornmeal, and baking powder. Mix in egg and buttermilk until combined. Gently crush Atkins Nacho Cheese Protein Chips and fold into the cornbread toping. Dollop cornbread mix on top of the meat in the skillet, smoothing to create an even layer of cornbread topping. Bake for 25 minutes, until topping is beginning to brown.
- Sprinkle cheese over the skillet and place back in the oven for 3-5 minutes, until cheese is melted.
- Top skillet with cilantro and serve with avocado and fresh jalapeno slices.
