One pan dinners are king around here, both for ease of dinner making and dinner cleaning up. We especially like one pan dinners that require no advanced food prep and get on the table quickly, and this southwest turkey skillet checks all of those boxes!
If a sweet potato hash and a turkey chili had a baby together, it would be this turkey skillet. Lots of chili-esque flavor from chili powder and onions and garlic, with sweet potato and tomato and kidney beans to make it a whole meal on its own. It also gets cheddar broiled on top of it. Always a good idea.
I make this in my cast iron skillet because it is the perfect size and is up for the task of going from stovetop to broiler. Plus! eating out of cast iron always feels fun and campy. (Minus the whole fending-for-yourself-in-a-tent part, which I can definitely do without.)
IMPORTANT TO REMEMBER WHEN USING CAST IRON: The handle will get hot. Burning the you-know-what out of my hand by confidently grabbing my piping hot cast iron’s handle was such a common occurrence in my life that it prompted Husband to get me a cast iron handle hot pad. Its only flaw is that I have to remember to use it for it to work. So BE CAREFUL.
But back to the turkey skillet! We top the whole skillet with whatever toppings we have. Green onions! Sour cream! Jalapeño! Cilantro! Sometime we eat straight from the skillet. Sometimes we get fancy and eat it out of bowls. This would also be good in tortillas for a quick and easy turkey taco!
And always lots of tortilla chips.
Southwest Turkey Skillet
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup cubed sweet potato
- 1 (1.2 pound) package ground turkey
- 1 tablespoon chili powder
- 2 teaspoons salt
- 3 cloves garlic, chopped
- 1 (10 ounce) can tomatoes with chiles, drained
- 1 (14.5 ounce) can kidney beans, drained
- 2 cups shredded sharp cheddar
For serving: sour cream, chopped green onions, tortilla chips
Heat the oil in a cast iron skillet over medium-high. Add onions and sweet potato and cook 5 minutes – until vegetables begin to crisp. Add turkey, chili powder, salt, and garlic and stir to break up meat. Cook until turkey is no longer pink – about 5 minutes. Stir in tomatoes and beans and stir to combine. Cover with shredded cheese and place under broiler for 2-3 minutes, until cheese is melted and bubbling.
Serve immediately topped with sour cream, chopped green onions, and tortilla chips.