Dishing Up the Dirt

Southwestern Turkey Skillet Dinner

This quick and easy one-pot turkey skillet dinner is the ultimate solution for busy weeknights or stress-free meal prep. Ready in just 20 minutes, this healthy ground turkey recipe is packed with fresh ingredients, bold flavor, and comes together in a single pan—making cleanup just as simple as cooking. A total win!

If you’re craving those fresh, vibrant flavors of summer, this dish delivers—no matter the season. Even though we’re still in spring, we couldn’t resist creating something that tastes like it came straight from a warm-weather harvest. We used frozen sweet corn from our farm and out-of-season tomatoes, which turned beautifully sweet and juicy as they cooked down in the skillet. The result is a colorful, nutrient-packed meal that tastes fresh, comforting, and incredibly satisfying.

This healthy turkey skillet is loaded with protein and fiber, thanks to lean ground turkey and plenty of wholesome vegetables. It’s the kind of balanced, farm-fresh meal you can feel great about serving your family. And it’s versatile, too—enjoy it on its own for a low-carb option, or serve it over rice, quinoa, or even cauliflower rice for an extra hearty dish.

It’s family-approved (my kids absolutely devoured it!) and perfect for anyone looking for a quick, healthy dinner idea that doesn’t sacrifice flavor. Whether you’re planning your weekly meals or just need something fast and nourishing, this one-pan turkey skillet is sure to become a go-to favorite.

I hope you love this simple, flavorful, high-protein meal as much as we did!

 

Southwestern Ground Turkey Skillet Dinner

Prep Time: 10 minutes    Cook Time: 15 minutes    Serves: 4

  • 1 pound lean ground turkey
  • 2 teaspoons avocado oil or ghee, divided
  • 1/2 a red onion, diced
  • 1 Tablespoons tomato paste
  • 1 pint cherry tomatoes, sliced
  • 1 cup corn kernel, fresh or frozen
  • 1 jalapeño pepper, seeded and diced
  • 1 large red or yellow bell pepper, finely chopped
  • 1 clove of garlic, minced
  • 1 13 ounce jar of black beans, drained
  • 2 teaspoons salt
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup water
  • 2 medium size zucchini, chopped
  • 1 bunch of cilantro, minced
  • yogurt or sour cream for serving
  • fresh lime juice for serving

Preparation

  1. Heat a large cast iron skillet over medium-high heat with 1 teaspoon avocado oil. Add the turkey and use a wooden spoon to break up the meat and brown it. Move the turkey to one side of the pan, add the remaining teaspoon of oil to the pan and toss in the onion. Cook, stirring often for about 4 minutes. Add the tomato paste and coat the onion in the mixture. Toss in the tomatoes, corn, jalapeño pepper, bell pepper, garlic, black beans, salt, onion powder, cumin and chili powder. Pour in 1/4 cup of water. Simmer for about 2 minutes. Add the zucchini and give everything a good stir. Cover the pan and turn the heat to low and cook for about 5 minutes longer or until the zucchini is tender.
  2. Serve with minced cilantro, Greek yogurt and freshly squeezed lime juice.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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