One Pan Turkey Taco Casserole

• 1 lb. extra lean ground turkey
• 1 tbsp. olive oil
• 2 tbsp. butter, divided
• 1/2 yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 small red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 cup long grain white rice
• 2 3/4 cup reduced sodium chicken broth
• 1/4 cup light sour cream
• 1 - 4.5 oz. can diced jalapenos, drained
• 1 - 15 oz. can black beans, rinsed & drained
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tsp. salt
• 1 cup shredded Mexican blend cheese

In a large pan, heat the olive oil over medium high heat.  Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Drain meat and set aside.

In the same pan, melt 1 tbsp. butter.  Add the onion and bell peppers and cook until they start to get soft, about 3 minutes.  Add the garlic and cook for 1 minute, until fragrant.  

Push the vegetables to one side of the pan and melt the remaining 1 tbsp. of butter on the other side.  Add the rice to the melted butter and toast for 1 minute.

Mix everything together and add the chicken broth, sour cream, cooked ground turkey, diced jalapenos, black beans and seasonings.  Bring the mixture to a boil and then reduce heat to a simmer.  Cover and simmer for 20 - 25 minutes, until liquid is absorbed and rice is tender.

Sprinkle the cheese inside the pan and stir to combine.  Enjoy!