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Taco bake

Taco bake

1 tablespoon essential olive oil

1 yellow onion, chopped

1 red bell pepper, chopped

1 poblano pepper, chopped

1 1/2 pounds ground poultry or chicken

two tablespoons chili powder

1 teaspoon kosher salt

1/2 teaspoon garlic clove powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon paprika

1/4 teaspoon ground cayenne

One 14.5-ounce can fire-roasted tomato plants

1 cup frozen corn kernels

1/2 cup cooked black beans, drained and rinsed

1 1/2 cups Mexican-blend shredded cheese

1 ripe avocado, pitted, peeled and sliced

5 scallions, white-colored and lightweight eco-friendly parts only, sliced around the diagonal

three or four tablespoons chopped fresh cilantro

Tortilla chips, for serving

  1. Heat the oil inside a large cast-iron skillet over medium-high temperature. Add some onion, red pepper and poblano and prepare until softened, about a few minutes. Add some ground poultry and prepare, breaking up with the rear of a wood spoon, until no pink remains, about ten minutes. Add some chili powder, salt, garlic clove powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to mix. Add some fire-roasted tomato plants, corn and black beans and produce to some simmer, then lessen the heat to low and simmer before the liquid has reduced slightly, about ten minutes.
  2. Sprinkle the cheese over the top skillet, then cover and switch heat off. Let take a couple of minutes for that cheese to melt in the residual heat.
  3. Serve from the skillet with garnishes of avocado, scallions and cilantro with tortilla chips alongside.

Adapted from “What’s Gaby Cooking: Everyday California Food” by Gaby Dalkin © Harry N. Abrams 2018. Provided thanks to Gaby Dalkin. All legal rights reserved.

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