Turkey Corn and Bean Salsa Verde Tacos

• lean ground turkey. . .16 oz
• flour tortilla. . .8
• pinto beansdrained and rinsed1 can
• frozen corn. . .1 cup
• salsa verde. . .8 tbsp
• red bell pepperthinly sliced1
• red onionthinly sliced1/3 lb
• shredded cheddar. . .3 oz
• limejuiced1
• canola oil. . .4 tsp
• taco seasoning. . .2 tsp
• kosher salt. . .1 tsp
• black pepper. . .1/2 tsp

Instructions

1. 1Thinly slice the bell pepper and red onion.
2. 2Do not rinse the turkey. Pat it dry if needed, season it with salt and pepper before it meets the heat, then wash the board, knife, and hands with soap and water before touching anything else.
3. 3Heat the canola oil in a skillet over medium-high heat. Add the turkey and cook for 6-8 minutes, breaking it into small crumbles, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer.
4. 4Add the bell pepper and onion. Cook for 3-4 minutes, until softened and lightly browned. Stir in the pinto beans, corn, taco seasoning, and salsa verde. Cook for 3-4 minutes, until the corn is hot and the mixture is steaming throughout at 165F (74C). Taste and adjust with salt and lime juice.
5. 5Warm the tortillas in a dry skillet over low heat for 20-30 seconds per side, until flexible and warm. Fill them with the turkey mixture and top with cheddar.