Turkey Pumpkin Enchilada Skillet

Ground turkey, pumpkin, enchilada sauce, beans, tortillas, and melted cheese cook together in this easy one-pan skillet dinner.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground turkey
• 1 cup pumpkin puree
• 1 cup enchilada sauce
• 6 small corn tortillas
• 1 cup shredded mexican cheese blend
• 0.5 cup black beans
• 0.5 yellow onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon cooking oil

Cooking instructions

1. Heat the oil in a large oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium heat
2. Add the ground turkey, cumin, salt, and pepper. Cook, breaking it up, until no longer pink and the thickest pieces reach 165°F, about 7 minutes. (about 7 min) — Medium heat; turkey to 165°F
3. Stir in the pumpkin puree and enchilada sauce. Simmer until hot and slightly thickened, about 4 minutes. (about 4 min) — Medium-low heat
4. Spread one-third of the turkey mixture across the skillet. Layer 2 tortillas, half the beans, one-third of the cheese, and another one-third of the turkey mixture. Repeat with 2 tortillas, the remaining beans, one-third of the cheese, and the remaining turkey mixture. Finish with the last 2 tortillas and remaining cheese. (about 3 min) — Off heat
5. Cover the skillet and cook over low heat until the tortillas soften and the cheese melts, about 7 minutes. (about 7 min) — Low heat
6. Rest the skillet for 5 minutes before slicing and serving. (about 5 min) — Off heat