Ground Turkey Skillet
I just love an easy weeknight recipe you can whip up all in one skillet. This dish has all the flavors of summer with fresh zucchini, corn, and tomato. It’s a full meal in one – although if you wish, you can serve it with a grain. This ground turkey skillet is inspired by my Santa Fe Stuffed Zucchini but simplified and cooked in under 20 minutes. More of my favorite skillet recipes to try are this Beef Picadillo Recipe and this Cheesy Rotisserie Chicken Enchilada Skillet. And see all my ground turkey recipes for more ideas.
How to Make Ground Turkey Skillet
This healthy ground turkey skillet cooks pretty fast. First, brown the turkey and season with salt and cumin. After about five minutes, push the meat to one side, add the onion and tomato paste, and cook for a minute. Next, add the black beans, corn, tomato, jalapeño, corn, and ¼ cup water. Then add the zucchini and remaining salt and cumin. Cover the skillet and cook on low for four to five minutes.
How to Meal Prep
This easy turkey skillet dinner is perfect for meal prep. The leftovers reheat really well, and they should last in the fridge for up to 4 days. Just store in individual containers and microwave until warm.
Variations:
Switch the ground turkey for ground chicken or sirloin. Swap zucchini for yellow squash. Use canned diced tomatoes if you don’t have fresh or sub in cherry tomatoes. To make this skillet low-carb, omit the black beans and corn and replace with spinach and red bell pepper. To make this skillet spicy, keep the ribs and seeds in the jalapeño. You could also top it with hot sauce before eating. Sprinkle with shredded cheddar cheese. Serve with avocado on top. If you want to bulk up this meal, serve it with brown rice or quinoa. For a lower-carb option, use cauliflower rice or spaghetti squash.
More Ground Turkey Recipes You’ll Love:
Turkey Picadillo Turkey Enchilada Stuffed Poblano Rellenos Low-Carb Turkey Taco Stuffed Avocados Easy Healthy Turkey Chorizo Mini Bell Pepper Loaded Turkey “Nachos”
