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A full one-pan ground turkey dinner with vegetables

Southwestern One-Pan Ground Turkey Skillet

This Southwestern One-Pan Ground Turkey Skillet is a quick and easy meal packed with flavorful ingredients like ground turkey, bell peppers, black beans, and corn. It's perfect for a weeknight dinner and comes together in one pan for minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey (90% lean)
  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 can black beans (15-oz), rinsed and drained
  • 1 cup frozen corn
  • 1 can diced tomatoes with green chilies (10-oz), undrained
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
Optional Garnish
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh cilantro chopped (for garnish, optional)
  • Sliced avocado (for garnish, optional)

Equipment

  • Oven-safe skillet

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C) if you plan to finish the dish in the oven.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat, then add ground turkey and cook until browned, draining any excess fat.
  3. Stir in chopped onion and minced garlic, cooking for 2-3 minutes until they are fragrant and softened.
  4. Add bell peppers, black beans, corn, diced tomatoes with green chilies, and all spices to the skillet, stirring well to combine.
  5. Bring the mixture to a simmer on the stovetop.
  6. To finish in the oven, transfer the skillet to the preheated oven and bake for 15-20 minutes until vegetables are tender, or alternatively, for a stovetop finish, cover and simmer for 15-20 minutes, stirring occasionally.
  7. If using cheese, sprinkle it over the top during the last 5 minutes of cooking to melt.
  8. Remove from heat, garnish with fresh cilantro and sliced avocado if desired, and serve immediately.

Notes

For a spicier skillet, add a pinch of cayenne pepper or a can of diced jalapeños with the other vegetables. This recipe is also great for meal prep; simply store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days.