Ground Turkey and Squash Southwest Skillet

Featuring a blend of southwest-inspired spices, this easyweeknight dinner is a true one-pot wonder you can enjoy several different ways.The chopped cilantro adds extra greenery and flavor!

Course Dinner

Keyword one-pan, southwest, ground turkey, one pot

Prep Time 15

Cook Time 20

Calories 1400

Ingredients

1 Tbsp. olive oil
1 large yellow squash (diced small)
1 green bell pepper (diced small)
½ red onion (diced small)
2 garlic cloves (minced)
1 Tbsp. chili powder
1 ½ tsp. cumin
½ tsp. paprika
½ tsp. oregano
1 tsp. sea salt
½ tsp. black pepper
1 can black beans (14½ oz., rinsed and drained)
1 lb. fresh ground turkey
2 Tbsp. tomato paste
½ cup fresh cilantro (chopped)
½ cup shredded Monterey Jack or cheddar cheese

Instructions

Heat a large skillet with a lid on medium. Once hot, add olive oil.
Add the yellow squash, green bell pepper, red onion and a dash of sea salt. Stir, then continue sautéing for 5-6 more minutes until soft.
Combine the chili powder, cumin, paprika and oregano with sea salt and pepper in a small bowl.
Add minced garlic to the veggies and cook until fragrant, for about 30 more seconds.
Add the ground turkey, breaking it apart with a wooden spatula. Mix in the spices and cook until no longer pink, for about 8 minutes, stirring occasionally.
Once the turkey is cooked, stir in the black beans and cilantro. Cook for 1 more minute.
Add the tomato paste and cook for 1-2 more minutes.
Turn off the heat and top with cheese. With the lid on, allow the pan to rest for 4-5 minutes until the cheese has melted. Remove the pan from the stovetop.
If desired, top with fat free sour cream, green onion, shredded radish, avocado, jalapeno and/or additional cilantro. Serve on its own or in a whole grain tortilla as a taco!

Notes

You can sub ground chicken for ground turkey.
While you can use any veggies in this recipe, be sure to chop them into similar sizes so they cook evenly.

Nutrition