This easy one-pan recipe gets a complete dinner on the table in only half an hour!
Isn’t it great when you can make an entire meal in one pan and only 30 minutes? It’s even better when that meal is not only tasty but also healthy! You get that when you make this utterly simple yet delicious ground turkey skillet recipe.
This dish is light enough for a weekday lunch that won’t weigh down your afternoon—but hearty enough for a crowd-pleasing dinner. I love how the savory ground turkey plays off the fresh brightness of the zucchini. Then the acidic tomatoes and sweet bell peppers create a perfect balance of flavors. But the textures from the beans and corn really push this dish to the next level. I like to add the optional cilantro and lime for a little kick of citrusy freshness, but it’s still delicious without those garnishes.
If you’re into meal prepping, this recipe should be your go-to weekend choice. You can double the recipe or add more beans and veggies to make it stretch further. You’ll have plenty of meals on hand for later in the week or to freeze for future easy-peasy dinners.
Whether you make this for dinner on a night when you don’t have much time or to get a jumpstart on your week, the result will be well worth it.
Tips for substitutions and custom add-ins
Are you missing any of the vegetable ingredients in this recipe? Do you have other veggies that you love? If so, feel free to customize away when making this ground turkey skillet. You can take the easy route with a bag or two of frozen vegetables, such as green beans, spinach, or a medley of peas, carrots, and corn. Riced cauliflower or chopped frozen broccoli also works well in this dish.
Good options for fresh vegetables to add in step four include chopped spinach, broccoli, carrots, and leeks. Shaved Brussels sprouts are another great choice. Diced sweet potatoes also work, but I would add them with the onion and bell pepper in step three to give them longer to cook. You can also use yellow squash, which contrasts nicely with the zucchini.
Changing the seasonings can make this dish seem new each time you make it. Add chipotle or ancho chile powder for a Tex-Mex taste. Omit the cumin and paprika and use Italian seasoning and a sprinkling of Parmesan cheese instead of the cilantro for a Mediterranean vibe.
Any canned beans work in this recipe, including kidney beans, chickpeas, cannellini beans, great northern beans, or pinto beans. I like using cans of mixed beans that include black, pinto, and kidney beans to add more flavor and variety.
You can swap out the ground turkey for ground beef, chicken, pork, lamb, or veal. Each substitution creates a unique flavor. Feel free to use canned tomatoes (preferably chopped or diced) as an alternative to fresh tomatoes. Fire-roasted tomatoes or diced tomatoes and chiles are great. Add some shredded cheese at the end, if desired, or serve this atop tortilla chips for a healthy twist on nachos. As you can see, this recipe can change to suit your tastes and what you have on hand.
How do I store leftovers?
Let the leftover turkey skillet cool slightly, but don’t let it sit at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftovers in freezer-safe containers for up to 2 months after chilling in the fridge. Defrost them overnight in the fridge. Reheat gently on the stovetop over low to medium heat or in the microwave in 30-second intervals, stirring frequently, until piping hot throughout.
Serving suggestions
This ground turkey skillet is a meal in itself. But it also pairs perfectly with this Green Cauliflower Rice Recipe, Instant-Pot Quinoa for even more protein, or this Basmati Rice Recipe. Add this Naan Recipe or some Gluten-Free Flatbread for a complete and satisfying meal.
Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground turkey 93% lean
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 small white onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 2 medium zucchinis sliced into 3/4-inch rounds
- 1 large tomato diced
- 1 cup canned black beans rinsed and drained
- 2/3 cup corn kernels fresh or frozen
- 4 teaspoons tomato paste
- 1/4 cup water
- Fresh cilantro chopped, for garnish
- Lime wedges optional, for garnish
Instructions
- Preheat a large skillet over medium-high heat and pour in the olive oil. Then, incorporate the ground turkey along with garlic powder, onion powder, cumin, paprika, salt, and black pepper.
- Use a spatula to break up the meat while cooking it until browned and fully cooked, which should take about 5-7 minutes.
- In the skillet with the turkey, add the diced onion, green bell pepper, and minced garlic. Sauté for 2-3 minutes, allowing the vegetables to soften.
- Add the sliced zucchini, diced tomatoes, black beans, corn kernels, tomato paste, and water. Mix thoroughly. Cover the skillet and allow the mixture to simmer over medium-low heat until the zucchini is tender but still crisp, about 5 to 7 minutes,. Taste and adjust the seasonings as needed.
- Remove the skillet from heat. Garnish with freshly chopped cilantro and serve immediately with optional lime wedges for added zest.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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