Salsa Verde Skillet Pie
The one-skillet dinner features layers of saucy salsa verde coated ground turkey and veggies, tortillas, creamy refried beans, and crumbly cheese. Serve with cilantro and crunchy pepitas to complete the meal.
Ingredients
- 2 tbsp extra virgin olive oil
- 6 cloves garlic minced
- 1 small yellow onion chopped
- 8 oz ground turkey or chicken
- 1 green bell pepper chopped
- 2 small zucchini chopped
- 4 oz button mushrooms chopped
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp Kosher salt
- 1 cup salsa verde
- 8 corn tortillas
- 1 15-oz can refried beans
- ¼ cup sour cream
- ½ cup cotija or queso fresco
- Cilantro for serving
- Pepitas for serving
Instructions
- In a large skillet heat olive oil over medium-high heat. Preheat oven to 375°.
- When oil is hot add garlic and onion and cook briefly until fragrant. Add turkey and cook, stirring occasionally, until crumbly but still pink, about 1-2 minutes. Increase heat to high and add bell pepper, zucchini, mushrooms, cumin, chili powder, and kosher salt. Cook, stirring occasionally, until vegetables are starting to soften, about 5-7 minutes. Remove from heat.
- Add salsa verde to the skillet and mix to combine. Remove about half of the vegetable mixture from the skillet to a bowl.
- In a small bowl combine refried beans and sour cream. Mix until smooth.
- Layer 4 tortillas on top of the mixture remaining in the skillet. Spread refried bean mixture on top of tortillas. Top with 4 more tortillas, then remaining vegetable mixture. Sprinkle the top with cotija or queso fresco.
- Bake for 15-20 minutes, until bubbly around the edges. Allow to cool for 5-10 minutes before slicing and serving. Top with cilantro and pepitas.