Mexican Skillet

This was a relatively easy weeknight meal. The only ahead prep is cooking the brown rice because brown rice always takes forEVER to cook. 

Sorry my photos aren't beautiful. Maybe someday I'll whip out my big camera, but today is not that day. 

Prep 2 cups dry brown rice (add a 1/2 cup extra water on top of what your rice cooker says to keep it moist)

While that cooks shred 1 cup cheddar cheese. Set aside. 

Then dice 1 large avacado. Dice 1 large tomato. Mince 1 bunch cilantro. Mix avacado, tomato, and cilantro. Season with salt and cover in the juice of one lime. Set aside. 

Cut up 1 small onion (I used a red one)

Add oil in LARGE skillet and brown onion with a little salt. 

Add 1lb lean ground turkey to skillet and brown it up. Add 1/2 pkg taco seasoning. Add salt and pepper as needed. 

Add 1 ear fresh cut corn kernels sliced off of the husk. 

Add 1 can drain and rinsed black beans to skillet. 

Once rice is cooked, add that to the skillet with the meat. 

Bring skillet, cheese, and tomato/avacado mix to table and let your guests mix their own skillet bowls to taste.