35 Minute Ground Turkey & Sweet Potato Taco Skillet Recipe
A hearty and flavorful 35-minute ground turkey and sweet potato taco skillet that’s perfect for a quick weeknight dinner. Packed with protein, fiber-rich beans, and nutrient-dense sweet potatoes, seasoned with classic taco spices, and topped with fresh spinach and melty cheddar cheese for a wholesome, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low Fat
Ingredients
Protein & Vegetables
- 1 tablespoon olive oil
- 1 medium finely diced white onion
- 1 pound ground turkey
- 2 cups sweet potato, cut into ½ inch pieces
- 15 ounces canned black beans, drained and rinsed
- 2 cups loosely packed baby spinach
Spices & Flavorings
- 1 tablespoon tomato paste
- ½ teaspoon chili powder
- ½ teaspoon garlic powder, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon kosher salt, or to taste
- 15 ounces chunky salsa (mild, medium, or hot depending on preference)
Optional Toppings
- ½ cup cheddar cheese, optional and to taste
Instructions
- Heat the oil and sauté aromatics: In a large skillet, heat 1 tablespoon olive oil over medium-high heat until hot. Add the finely diced white onion, 1 teaspoon kosher salt, ½ teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon ground cumin, ½ teaspoon dried oregano, and 1 tablespoon tomato paste. Cook for about 2 minutes, stirring occasionally, until the onions start to become translucent and spices are fragrant.
- Cook the ground turkey: Add 1 pound ground turkey to the skillet. Use a wooden spoon to break up the meat as it cooks evenly. Continue cooking for 5 to 7 minutes or until the turkey is mostly browned with no pink remaining.
- Add sweet potatoes, beans, and salsa: Stir in 2 cups of ½ inch cut sweet potatoes, 15 ounces of drained and rinsed black beans, and 15 ounces of chunky salsa. Mix thoroughly to combine all ingredients evenly in the skillet.
- Simmer until sweet potatoes are tender: Cover the skillet and reduce heat slightly to medium. Cook for 12 to 14 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork.
- Incorporate spinach and melt cheese: Add 2 cups loosely packed baby spinach to the skillet and stir until wilted. Taste the mixture and adjust seasoning if necessary. If using, sprinkle ½ cup cheddar cheese over the top, cover the skillet again, and cook for about 3 minutes until the cheese melts completely.
- Serve: Serve the skillet dish hot, optionally topped with more cheese, diced avocado, fresh cilantro, a squeeze of lime juice, or sour cream according to your preference.
Notes
- Not a sweet potato fan? Substitute Yukon gold or peeled Russet potatoes instead.
- Boost the veggie content by adding corn, bell peppers, or chopped mushrooms to the skillet.
- Omit cheese to make the meal dairy-free.
- Add heat by using hot salsa or adding diced jalapeño peppers.
- Increase the spice level by adding extra chili powder or cumin if preferred.
