Green Chile Ground Turkey

5 from 1 vote

This Green Chile Ground Turkey skillet is packed with flavor! Juicy turkey, black beans, crisp corn, and a saucy fire-roasted green chile base come together in just 30 minutes—perfect for busy nights!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Healthy

Keyword: Green Chile Ground Turkey

Servings: servings

Author: Chelsea Lords

Cost: $9.42

Equipment

Large pot or Dutch oven

Ingredients

1 tablespoon olive oil
1-1/2 cups finely diced red onion 1 large onion
1 red pepper diced
1 pound ground turkey 93/7, see note 1
Salt and pepper
1 tablespoon ground chili powder
1 tablespoon ground cumin
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1 tablespoon minced garlic
1 (4-ounce) can mild fire-roasted diced green chiles drained
3/4 cup mild green enchilada sauce or 3/4 cup mild salsa verde, see note 2
1 (15-ounce) can black beans drained and rinsed
1-1/2 cups frozen corn optional
1-1/2 cups freshly shredded pepper Jack cheese see note 3
1 lime optional
1/4 cup finely chopped cilantro
Toppings as desired see note 4

US - Metric

Instructions

Place a large pot or Dutch oven over medium-high heat. Add the oil and once hot, add in diced onion and red pepper. Sauté until becoming tender, about 5–7 minutes. Press veggies to edges and add ground turkey in the center. Season with salt and pepper (I add 1/4 teaspoon each here). Crumble ground turkey with a wooden spoon, breaking it down as you cook.
Once mostly cooked through (5–7 minutes), drain off any excess liquid in pot (if needed) and add the seasonings: chili powder, cumin, paprika, oregano, and salt and pepper to taste (I add 3/4 tsp salt and 1/4 tsp pepper). Add minced garlic. Cook, stirring constantly, until very fragrant, 2–3 more minutes.
Add in drained green chiles and green enchilada sauce, scraping the bottom of the pot to release any browned bits. Bring to a simmer, then reduce heat to low. Add drained and rinsed black beans and frozen corn. Stir until warmed through, about 3–4 minutes. Mix through 2 tbsp lime juice and cilantro, if using. Remove the pot from the heat. Cover evenly with pepper Jack cheese and cover the pot with a lid (or foil). Let stand for 5–7 minutes or until nicely melted. Remove the lid and dig in!
Top bowls with desired optional toppings such as extra cilantro and/or lime, thinly sliced avocado or scoop of guac, sour cream, and crispy tortilla strips.

Video

Notes

Note 1: Choose turkey sold in a carton, rather than in a chub. Chub-style ground turkey comes in the plastic tube and tends to be less flavorful and more watered down, so you’ll likely need to drain off the meat after browning.

Note 2: I like Old El Paso® mild sauce best. Use a hotter sauce if you’d like some heat. If you’re feeling ambitious, try making your own green enchilada sauce! I have also tested this recipe (and loved it) using Herdez’s mild salsa verde in place of the enchilada sauce.

Note 3: I love pepper Jack here, but Monterey Jack, sharp white Cheddar, or sharp Cheddar would be delicious! Even better? A combo of 2–3 types of cheeses.

Note 4: Optional toppings: extra cilantro and/or lime wedges, thinly sliced avocado, fat-free or lite sour cream, and crispy tortilla strips.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through or in the microwave, stirring occasionally.

Nutrition