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Tex-Mex Ground Turkey and Sweet Potato Skillet

Close-up of a bubbling sweet potato skillet topped with melted cheese, ground meat, black beans, and corn.
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Make this quick, hearty Tex-Mex ground turkey and sweet potato skillet for a satisfying one-pan weeknight dinner with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 medium sweet potato, peeled and diced into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 cup frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup salsa (mild or medium)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground turkey to the skillet. Break it apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
  3. Add the diced sweet potato and chopped onion to the skillet with the turkey. Cook for 5 minutes, stirring occasionally, until the onion softens slightly.
  4. Stir in the chili powder, cumin, salt, and pepper. Cook for 1 minute until fragrant.
  5. Pour in the salsa, corn, and rinsed black beans. Stir everything together well.
  6. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, or until the sweet potatoes are tender when pierced with a fork.
  7. Remove the lid. If using cheese, sprinkle it evenly over the top of the skillet mixture. Cover again for 2 minutes, or until the cheese is melted and gooey.
  8. Remove from heat. Garnish with fresh cilantro before serving.

Notes

  • For a gluten free skillet meal, confirm your salsa does not contain gluten additives.
  • If you prefer ground beef, substitute it for the ground turkey in this one pan dinner.
  • Serve this savory sweet potato dish over brown rice or with warm tortillas for a complete meal.

Nutrition

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