Recipes

Nacho Cornbread Taco Skillet Recipe

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Atkins Nacho Cornbread Taco Skillet
8.9g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Mexican
Cook Time: 40 Minutes
Phase: Phase 3
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
33.3g

Protein

27.1g

Fat

6.1g

Fiber

466.7cal

Calories

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How to Calculate Atkins Net Carbs

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INGREDIENTS

  • 1 Tbsp olive oil USDA
  • 0 1/3 cup fresh red onion, chopped USDA
  • 0 1/3 cup fresh red bell pepper, chopped USDA
  • 10 oz raw ground turkey USDA
  • 0 1/2 tsp table salt USDA
  • 0 1/2 tsp chili powder, 036800328198, organic Red Monkey
  • 0 1/4 tsp black pepper, ground USDA
  • 0 1/8 tsp garlic powder USDA
  • 0 1/2 cup canned diced tomatoes, in juice Angela Mia
  • 0 1/4 cup canned green chili peppers Canadian Nutrient File
  • 0 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
  • 1 1/2 tsp yellow cornmeal, whole grain USDA
  • 0 1/8 tsp baking powder, double acting, no added aluminum Bob's Red Mill
  • 1 lrg raw egg USDA
  • 1 Tbsp whole buttermilk FNDDS
  • 1 bag Atkins Nacho Cheese Protein Chips
  • 0 1/2 cup mexican blend cheese FNDDS
  • 2 tsp fresh cilantro FNDDS
  • 0 1/2 ea fresh avocado USDA
  • 0 1/2 ea fresh jalapeno peppers USDA

DIRECTIONS

  1. Heat oven to 350°F.
  2. In an 8-inch oven proof skillet (cast iron suggested), warm oil over medium heat. Add onion and sauté until softened, about 3 minutes. Add bell pepper and continue sautéing until softened, another 2 minutes. Add ground turkey, breaking up while cooking until fully cooked, about 4 minutes. Add salt, chili powder, pepper and garlic powder and mix, cooking until fragrant, about 30 seconds. Stir in diced tomatoes and green chili until evenly mixed. Remove from heat and pat down to an even layer in the skillet.
  3. In a medium bowl, use a fork to combine almond flour, cornmeal, and baking powder. Mix in egg and buttermilk until combined. Gently crush Atkins Nacho Cheese Protein Chips and fold into the cornbread toping. Dollop cornbread mix on top of the meat in the skillet, smoothing to create an even layer of cornbread topping. Bake for 25 minutes, until topping is beginning to brown.
  4. Sprinkle cheese over the skillet and place back in the oven for 3-5 minutes, until cheese is melted.
  5. Top skillet with cilantro and serve with avocado and fresh jalapeno slices.

Cooking Tip