In a large skillet or wok, cook ground turkey over medium heat, breaking it up with a wooden spoon until cooked through and browned. Season with salt and pepper to taste. Transfer to a bowl and set aside. Drain excess fat and wipe the pan.
Heat oil in the same pan over high heat. Add the squash and cook, stirring occasionally until browned and softened, about 8 to 10 minutes.
Add broccoli and cook for additional 3 to 5 minutes. Add the turkey, beans, enchilada sauce and salsa. Stir until all the ingredients are well combined.
Serving
Suggestions
Serve with Brown rice or couscous
Originally Submitted
7/26/2016
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