Ground Turkey Recipes: Easy Healthy Skillet Dinner

This taco-inspired ground turkey skillet combines lean ground turkey with black beans, corn, bell pepper, tomatoes, and spinach for a colorful, filling dinner. It cooks in one pan and is easy to serve on its own or with rice, tortillas, or a simple salad.

Ingredients

1 tablespoon (15 ml) olive oil
1 medium yellow onion, diced, about 1 cup (150 g)
1 medium red or green bell pepper, diced, about 1 cup (150 g)
1 pound (454 g) lean ground turkey, preferably 93% lean
2 teaspoons (5 g) chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (3 g) garlic powder
½ teaspoon (1 g) smoked paprika
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 can diced tomatoes, 14.5 ounces (411 g), with their juice
1 can black beans, 15 ounces (425 g), drained and rinsed; this yields about 1½ cups (255 g)
1 cup (165 g) corn kernels, fresh, frozen, or drained canned
2 packed cups (60 g) baby spinach
1 tablespoon (15 ml) lime juice, from about ½ lime
¼ cup (10 g) chopped fresh cilantro, optional
½ cup (55 g) shredded Monterey Jack or cheddar, optional

Instructions

Prepare the ingredients. Dice the onion and bell pepper, drain and rinse the beans, and measure the spices. If using frozen corn, there is no need to thaw it first. Set a large, deep skillet over medium heat.
Soften the vegetables. Add the olive oil, onion, and bell pepper to the warm skillet. Cook for 4 minutes, stirring occasionally, until the onion begins to look translucent and the pepper starts to soften. If the vegetables brown quickly, lower the heat slightly.
Brown the turkey. Add the ground turkey. Break it into small pieces with a wooden spoon or spatula and cook for about 7 minutes, stirring and turning the meat so it cooks evenly. Ground turkey can look pale rather than deeply browned, so use a food thermometer rather than color alone: USDA FSIS gives ground meat a safe minimum internal temperature of 160°F (71°C). Check the thickest portion without touching the pan; continue cooking as needed to reach that temperature.
Season and simmer. Sprinkle in the chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Stir for about 30 seconds to coat the turkey. Add the diced tomatoes with their juice, rinsed black beans, and corn. Stir well, bring the mixture to a gentle simmer, and cook uncovered for 7 minutes, stirring once or twice. The tomatoes should be bubbling gently, not splattering hard. If the skillet looks dry before the time is up, add a tablespoon or two of water.
Finish the skillet. Stir in the spinach and cook for about 2 minutes, until wilted. Take the skillet off the heat, add the lime juice, and taste. Adjust the salt, pepper, or lime to suit your preference. Scatter cilantro and shredded cheese over the top if using. Serve hot.

Tips

Choose the right turkey. A 93%-lean package has enough fat to stay tender while keeping the skillet from becoming greasy. Very lean turkey, such as 99% lean, can cook up dry more easily. If that is what you have, watch the meat closely and avoid cooking it longer than necessary once it reaches 160°F (71°C).
Break the meat up as it cooks. Smaller crumbles mix more evenly with the beans and vegetables and are easier to portion. Let the turkey sit in contact with the hot pan for a short moment between stirs so it can brown, but keep scraping the bottom if browned bits begin to stick.
Control the salt and heat. Canned tomatoes, beans, and corn can contain added salt, so taste the finished dish before adding more. For a milder skillet, use mild chili powder and omit the black pepper; for more heat, add a pinch of cayenne or serve with sliced jalapeño at the table.
Make it work with what is on hand. Frozen corn can go straight into the pan. If you have no spinach, use chopped kale and simmer it a little longer until tender, or leave the greens out. A small splash of water loosens the skillet if the tomatoes cook down more than expected.

Serving Suggestions

For a simple bowl, spoon the turkey mixture over cooked brown rice, white rice, quinoa, or cauliflower rice. The skillet has beans and vegetables in it already, so it can also be served by itself with lime wedges and a little cilantro. Warm corn or flour tortillas make it easy to turn the filling into tacos; spoon off any excess liquid first so the tortillas are less likely to become soggy.

For a build-your-own dinner, put out shredded lettuce, diced avocado, sliced scallions, plain yogurt or sour cream, salsa, and grated cheese. A crisp cabbage slaw or green salad balances the warm, savory filling, while roasted vegetables make the meal more substantial. If serving with rice or another grain, allow about ½ to ¾ cup cooked grain per person, depending on appetite.

Variations

Make it less spicy: Use a mild chili powder and skip optional hot toppings. For a smoky flavor without much heat, keep the smoked paprika and add a little extra lime at the end.

Swap the beans: Pinto beans or kidney beans work in the same quantity as black beans. Pinto beans are soft and creamy; kidney beans hold their shape more firmly. If you use no beans, add another cup of corn or chopped zucchini, understanding that the skillet will be less hearty.

Use other vegetables: Diced zucchini can replace some or all of the bell pepper. Add it with the onion because it needs time to soften. Chopped kale can stand in for spinach, but give it several extra minutes in the simmering mixture. If using mushrooms, cook them with the onion and pepper until their released moisture evaporates.

Change the topping: Leave out the cheese for a dairy-free version, or use a dairy-free alternative. Avocado, cilantro, and lime add freshness without changing the cooking method. For a richer, creamier finish, stir in a spoonful of plain yogurt at the table rather than simmering it in the pan.

Storage and Reheating

Transfer leftovers to a shallow airtight container and refrigerate within 2 hours of cooking. The skillet keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for up to 3 months for best quality. Thaw frozen portions in the refrigerator overnight when possible.

Reheat only the portion you plan to eat. Warm it in a covered skillet over medium-low heat, stirring occasionally, with a splash of water if it has thickened. You can also microwave it in a covered, microwave-safe container, pausing to stir partway through. In either case, reheat leftovers to 165°F (74°C), checking with a food thermometer. Avoid leaving the cooked skillet at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use ground chicken instead of ground turkey?
Yes. Ground chicken works in the same amount and follows the same general cooking method. Because ground chicken is poultry, cook it to 165°F (74°C), measured with a food thermometer. Its texture and flavor are similar, though the skillet may taste a little milder.

How do I keep ground turkey from turning dry?
Use turkey that is not ultra-lean if available, break it into crumbles, and cook it only until it reaches the safe temperature. Simmering the meat with tomatoes, beans, and their liquid also helps the finished filling stay moist. Avoid letting the cooked mixture boil vigorously for a long time.

Can I make this recipe ahead?
Yes. You can chop the onion and pepper and measure the seasonings a day ahead, keeping them covered in the refrigerator. The completed skillet also reheats well, so it can be cooked in advance and refrigerated promptly. Reheat leftovers to 165°F (74°C) before serving.

Can I use fresh tomatoes instead of canned?
Use about 2 cups (300 g) chopped ripe tomatoes in place of the can. Fresh tomatoes may release less liquid and can vary in juiciness, so add a few tablespoons of water if the pan seems dry during the simmer. The finished skillet may taste brighter and less consistently saucy than the canned-tomato version.

Is this skillet suitable for meal prep?
It is convenient to portion into individual containers with rice or another grain. Keep toppings such as avocado, fresh cilantro, and yogurt separate until serving so they retain their texture. Refrigerate the portions within 2 hours, use them within 3 to 4 days, and reheat each serving to 165°F (74°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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