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Ground Turkey Mexican Skillet Meal Prep - Easy, Flavorful, and Ready for the Week

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 pounds lean ground turkey (93% or 85% for juicier results)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (any color works)
  • 1 jalapeño, seeded and minced (optional for heat)
  • 3 cloves garlic, minced
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 tablespoons tomato paste
  • 2 to 3 tablespoons chili powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Juice of 1 lime
  • 1/4 cup chopped fresh cilantro (optional, for finishing)
  • Cooked rice or quinoa (for serving, optional)
  • Toppings: shredded cheese, avocado, Greek yogurt or sour cream, hot sauce, green onions

Method
 

  1. Preheat your skillet. Set a large, heavy skillet over medium-high heat. Add the olive oil and let it warm until it shimmers.
  2. Brown the turkey. Add the ground turkey, breaking it up with a spatula. Season with a pinch of salt and pepper. Cook until no longer pink and lightly browned, about 5 to 7 minutes. If there’s excess liquid, spoon it off.
  3. Sauté the aromatics. Push the turkey to one side. Add onion, bell pepper, and jalapeño to the open space. Cook 3 to 4 minutes, stirring, until softened. Stir in garlic and cook 30 seconds, just until fragrant.
  4. Bloom the spices. Sprinkle in chili powder, cumin, smoked paprika, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat the meat and veggies. Let the spices toast for about 30 seconds.
  5. Add the saucy base. Stir in tomato paste, then add diced tomatoes with their juices and the chicken broth. Mix well and bring to a gentle simmer.
  6. Fold in beans and corn. Add the black beans and corn. Reduce heat to medium and simmer 5 to 8 minutes, stirring occasionally, until the mixture thickens slightly and flavors meld.
  7. Finish with brightness. Turn off the heat. Stir in the lime juice and cilantro. Taste and adjust salt, pepper, or chili powder as needed.
  8. Serve or portion. Spoon over cooked rice or quinoa, or cool slightly and divide into meal prep containers. Add toppings if serving now; save fresh toppings for later if storing.