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Cheesy Southwest Ground Turkey and Potato Skillet

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A hearty, one-pan dinner featuring lean ground turkey, creamy potatoes, black beans, and bell peppers, all seasoned with bold Southwest spices and topped with gooey melted cheese. This easy skillet meal is perfect for busy weeknights and is family-approved, customizable, and meal-prep friendly.

Ingredients

Scale
  • 1 pound lean or extra-lean ground turkey (93% lean preferred)
  • 1 medium yellow onion, diced
  • 1 large bell pepper, diced (red or green, or both)
  • 3 medium russet or Yukon Gold potatoes (about 1.5 pounds), diced into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 ounces) diced tomatoes, drained (fire-roasted preferred)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 to 1 1/2 cups shredded cheddar cheese (plus more for garnish; Monterey Jack or Mexican blend optional)
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Wash and dice the potatoes into 1/2-inch cubes. Dice the onion and bell pepper. Mince the garlic. Open and rinse the beans and drain the tomatoes. Measure out spices and cheese.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spatula. Season lightly with salt and pepper. Cook until no longer pink and starting to brown, about 5 minutes. Drain excess liquid if needed.
  3. Add diced onion, bell pepper, and minced garlic to the turkey. Sauté for 3-4 minutes, until veggies soften and onions turn translucent.
  4. Sprinkle in chili powder, cumin, smoked paprika, oregano, garlic powder, salt, black pepper, and optional cayenne. Stir well to coat everything evenly. Toast spices for about 1 minute.
  5. Stir in diced potatoes and tomato paste. Mix until potatoes are coated and tomato paste is evenly distributed.
  6. Add drained diced tomatoes and black beans. Stir to combine. Reduce heat to medium-low, cover, and simmer for 15-18 minutes, stirring every 5 minutes, until potatoes are fork-tender. Add a splash of water or broth if needed.
  7. Uncover skillet. If potatoes are not tender or mixture is too wet, cook a few minutes longer uncovered to evaporate excess moisture.
  8. Sprinkle shredded cheddar evenly over the skillet. Cover for 2-3 minutes, or until cheese melts. For a crispy top, broil under oven broiler for 1-2 minutes if skillet is oven-safe.
  9. Remove from heat. Top with fresh cilantro and serve with lime wedges.

Notes

Dice potatoes evenly for best texture. Toast spices for maximum flavor. If using a nonstick or enameled pan, cleanup is easier. For extra crispy cheese, broil briefly. Adjust seasoning at the end and finish with lime juice for brightness. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: ground turkey, skillet dinner, one pan, southwest, potatoes, easy dinner, cheesy, family meal, gluten-free, meal prep

Find it online: https://tempotaste.com/cheesy-southwest-ground-turkey-and-potato-skillet-easy-one-pan-dinner/