Ground Turkey Enchilada Skillet Meal
Servings: 6
Calories: 463kcal
This easy ground turkey enchilada skillet meal is sure to become a regular weeknight dinner at your home!
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Ingredients
- 1-1½ lbs sweet potatoes microwaved
- 2 teaspoon oil cooking spray
- 1 lb ground turkey
- ½ cup yellow onion chopped
- 1 teaspoon garlic chopped
- salt and pepper to taste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional, to taste
- 15 oz green enchilada sauce up to a 19 oz can; or homemade
- 1 cup salsa verde
- 15 oz black beans canned, drained and rinsed
- 5-6 corn tortillas 6 inch - cut into strips
- 1 cup shredded cheese or more
- sour cream, chopped cilantro, jalapenos, sliced avocado optional toppings
Instructions
- Scrub sweet potatoes under cold running water and pat dry. Pierce with a fork about 8 times all around. Place on a microwave safe plate and cook in the microwave for five minutes. Turn them over and cook for three minutes more (time will depend on size of sweet potato) or until they can be easily pierced with a fork. When cool enough to handle, cut off the any dried out ends, cut them in half, remove the skin, and dice into cubes. Set aside.
- Add some oil or cooking spray to a large nonstick skillet over medium-high heat. Brown ground turkey with chopped onions and garlic. Season with salt and pepper. When meat is no longer pink and onions have softened, add the seasonings and stir to combine into the turkey mixture.
- Add the enchilada sauce, salsa verde, and rinsed and drained black beans. Stir to combine and simmer on medium heat for five minutes. Add the diced sweet potatoes and gently stir them into the meat mixture, trying not to smush the potatoes.
- Add the corn tortilla strips and gently press them into the sauce so they get a bit submerged. Simmer until tortillas are softened, about 5 minutes (as the sauce simmers, it will bubble up and soften the tortilla strips). Top with cheese and simmer until the cheese melts.
- Top with fresh cilantro and a dollop of sour cream.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in the microwave at reduced power until hot.
- Freeze in freezer safe containers for up to one month. Thaw overnight in the refrigerator and reheat in the microwave.
Nutrition
Calories: 463kcal | Carbohydrates: 65g | Protein: 33g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 1587mg | Potassium: 1017mg | Fiber: 14g | Sugar: 14g | Vitamin A: 17493IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 4mg