It’s healthy. It’s hearty. It’s fast. And it’s the #1 most requested recipe for our weeknight dinner lineup. Turkey Taco Stew, you are the answer to this One-Ticket-to-Hot-Mess-City Mama’s prayers (well, you, and a glass of Sauvignon Blanc).

My mom made this recipe for my siblings and me for 15+ years, and it was one of the first creations I tackled all by my lonesome when I was in college and craving a home-cooked meal. Now, I make it on the weekly for my husband and super-hungry 14-month-old, who takes down the beans and ground turkey so long as the sour cream-to-stew ratio is a solid 1:1. #thatsmyboy

Turkey Taco Stew is a mashup between traditional chili and a Mexican mainstay that’s loaded with lean ground turkey, tomatoes, peppers and beans. This is actually one food you can feel free to indulge in, whether during hectic weeknights (it’s a “dump everything in one pot and forget about it” miracle) or casual weekends. That is, if you opt out of my family’s favorite way to serve it: ladled over a bowl of tortilla chips and topped off with the works. The heat of the stew softens the tortilla chips, turning them into a welcome complement found at the bottom of your bowl.

Because taco-soaked tortilla chips + cheddar cheese = the ultimate dinner winner!

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