Turkey taco skilletwith black beans & corn

• 1 lb ground turkey
• 2 tbsp taco seasoning OR homemade: 2 tsp chili powder, 1 1/2 tsp cumin, 1/2 tsp garlic powder
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup corn
• 1 can (15 oz) black beans, drained and rinsed
• 6 to 8 cups chopped lettuce OR 8 small corn tortillas
• 1 tbsp olive oil
• 1/2 tsp salt (homemade seasoning only)

Let's cook

• Wash and chop lettuce; rinse and drain beans. Mix tomatoes and juice, beans and corn in a bowl. Frozen corn needs no thawing. Fresh diced tomato may replace canned: use 1 1/2 cups.

• Heat oil in a 12-inch skillet over medium-high. Crumble in 93% lean turkey and cook 3 minutes. Stir in taco seasoning (and salt for homemade); cook 3 to 4 minutes more. Turkey must reach 165 F; cook 1 to 2 minutes more and recheck if needed.

• Add the tomato-bean mixture. Bring to a bubble, lower to medium-low and simmer 4 to 5 minutes, stirring, until hot and thickened. Taste before adding salt.

• If using tortillas, warm in a dry skillet 30 seconds per side. Serve about 1 1/4 cups filling over lettuce, or in 2 tortillas per person.