Heat the olive in in a large, deep skillet. 1 tablespoon extra virgin olive oil
Once the oil is hot, add the onion and cook, stirring often, until softened and translucent, about 3-4 minutes.
1 onion
Stir in the garlic.
6 cloves garlic
Add the ground turkey, salt, pepper, chili powder, cumin, and smoked paprika. Cook, breaking up into smaller crumbles, until no longer pink, about 5-7 minutes.
1.5 pounds ground turkey, salt, pepper, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika
Stir in the salsa, green chiles, black beans, and corn. Cook another 1-2 minutes until warmed through.
1 15 ounce jar salsa, 1 4 ounce can diced green chiles, 1 15 ounce can black beans, 1 cup frozen corn
Stir in the cooked rice and mix well.
2 cups cooked rice
Top evenly with the two cheeses.
4 ounces Monterey Jack cheese, 4 ounces cheddar cheese
You can allow the cheese to melt on its own, or if using an oven-proof skillet, you can place it under the broiler, watching closely, for 1-2 minutes to melt and brown some.
Garnish with minced fresh cilantro, if desired.
fresh cilantro