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Cheesy Southwest Turkey and Veggie Skillet

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This easy one-pan dinner features juicy ground turkey, colorful veggies, bold southwest spices, and a gooey cheesy topping. It’s a healthy, comforting, and flexible meal perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 pound ground turkey (93% lean preferred)
  • 1 medium yellow onion, diced
  • 2 bell peppers, diced (any color)
  • 1 medium zucchini, chopped
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with green chilies, undrained
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 1/2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, or pepper jack)
  • Fresh cilantro, chopped, for garnish (optional)
  • Sliced green onions, for garnish (optional)
  • 1 tablespoon olive oil

Instructions

  1. Prep all ingredients: dice onion, bell peppers, and zucchini; drain and rinse black beans; mince garlic; open canned tomatoes; shred cheese if needed.
  2. Heat a large skillet over medium-high heat and add olive oil.
  3. Add diced onion and bell peppers to the skillet. Sauté for 3 minutes until softened.
  4. Stir in zucchini and corn. Cook for another 2-3 minutes until zucchini is golden at the edges.
  5. Push veggies to the edge of the skillet. Add ground turkey to the center. Break up with a spoon and cook until browned, about 5-7 minutes. Let excess liquid cook off.
  6. Add garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and red pepper flakes. Stir to coat meat and veggies with spices.
  7. Mix in black beans and the entire can of diced tomatoes with green chilies (including liquid). Stir to combine.
  8. Lower heat to medium and simmer for about 5 minutes, letting flavors meld and excess liquid reduce.
  9. Sprinkle shredded cheese evenly over the skillet. Cover with a lid or foil and let sit for 3-5 minutes until cheese is melted and gooey. (Optional: broil for 2-3 minutes for a bubbly, golden top if pan is oven-safe.)
  10. Remove from heat. Garnish with chopped cilantro and sliced green onions if desired. Let sit for 5 minutes before serving.

Notes

For extra flavor, let the turkey and veggies brown undisturbed for a minute or two. Shred your own cheese for best melting. Swap in ground chicken, plant-based crumbles, or different veggies as desired. If the skillet is watery after adding tomatoes, simmer uncovered to reduce. Leftovers make great burrito or quesadilla fillings.

Nutrition

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

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