Easy Turkey and Sweet Potato Taco Skillet

This easy turkey and sweet potato taco skillet is loaded with protein, fiber, and flavor. Made all in the same skillet for easy cooking and cleanup.

This one is a must if you have a hard time feeling full – it’s packed with protein and fiber! You could even mix it up with ground beef instead of turkey, or regular potatoes instead of sweet potatoes. I’ve been making it on repeat!

What You’ll Need

Equipment

• Large skillet with lid
• Meat chopper optional

Ingredients

• Lean ground turkey: I use 99% lean for the most protein. Can sub ground turkey of choice.
• White onion
• Olive oil
• Sweet potatoes
• Bell pepper: Red, orange, or yellow one.
• Canned black beans (15 oz)
• Diced green chiles (4 oz): I like the La Victoria brand.
• Taco seasoning: I always use my easy homemade taco seasoning. Can sub store-bought.
• Garlic
• Cheese: I love Monterey Jack but any works.
• Cilantro, lime, avocado, and tomatoes: Optional, to garnish.

The Sauce

I love to serve this with my quick 3-ingredient southwest sauce. All you need to make it is plain greek yogurt (or light sour cream), salsa, and taco seasoning!

How To Make It

1. Prep the ingredients: Peel and chop the sweet potatoes, chop the bell pepper and onion, drain and rinse the black beans, and make the easy taco seasoning before starting to cook. This way, everything is ready to go.
2. Cook the turkey: Heat a deep skillet on medium high heat and add olive oil, turkey, onion, and 1/2 of the taco seasoning. Cook, breaking apart into small pieces (I like to use a meat chopper) until fully cooked, about 5 minutes. Remove from the pan and set aside.
3. Cook the veggies: In the same pan, add sweet potato, bell peppers, black beans, green chiles, garlic, and the other 1/2 of taco seasoning. Add a splash of water (~1/2 cup) and stir. Reduce heat to low, cover, and let simmer for ~17-20 minutes, until potatoes are fork-tender. I like to check the potatoes occasionally and add more water if I need.
4. Add the rest: Turn off the heat and add cooked turkey, stirring everything together. Add a big pinch of salt to taste. Top with cheese and cover to melt. Garnish with cilantro, limes, avocado, tomatoes and serve with 3-ingredient southwest sauce!

Tips

• Meal prep: This one stores very well for meal prep – before adding cheese, divide evenly into 5 food storage containers. Top with cheese and store up to 5 days.
• Check occasionally: To prevent burning, check 2-3 times throughout cooking and add more water if potatoes are starting to stick to the bottom.

You’ll Also Love

• One pan lower carb taco rice
• Potato taco bowls
• Hot honey ground beef bowls (viral tiktok recipe)

As always, be sure to leave a rating and review down below if you make this easy turkey and sweet potato taco skillet! And don’t forget to tag me on all the socials – always love to hear from you and see what you’re cooking up. ♡ Enjoy!

Easy Turkey and Sweet Potato Taco Skillet

5 from 9 votes

Loaded with protein, fiber, and made all in the same skillet for easy cooking and cleanup.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Course: Main Course

Cuisine: Mexican

Servings: 5

Calories: 342kcal

Equipment

• Large deep skillet

Ingredients

• 1 lb lean ground turkey I use 99%
• 1/2 small white onion (100 g) chopped
• 1/2 tbsp olive oil (7 g)
• 2 tbsp taco seasoning divided
• 2 1/2 cups sweet potato (332 g) peeled, diced into 1/2 inch cubes
• 1 large bell pepper (170 g) red, orange, or yellow, chopped
• 1 15oz can black beans rinsed and drained
• 1 4oz can diced green chiles
• 1/2 tbsp minced garlic
• 3 oz Monterey jack cheese grated
• cilantro, limes, avocado, tomatoes to garnish
• southwest sauce optional, for serving

Instructions

• Set a large deep skillet on medium high heat. Add olive oil, turkey, onion, and 1 tbsp taco seasoning. Fully cook turkey, breaking apart into small pieces (~5 min). Remove from skillet and set aside.
• Add sweet potatoes, bell pepper, black beans, green chiles, garlic, and the other 1 tbsp taco seasoning. Add ~1/2 cup of water and stir. Reduce heat to low, cover, and simmer 17-20 minutes, until potatoes are fork-tender.
• While potatoes are cooking, prep toppings of choice and make the southwest sauce, if desired.
• Once potatoes are done, turn off heat and add cooked turkey. Season with a big pinch salt to taste. Top with cheese and cover to melt. Garnish with fresh toppings, serve with sauce and enjoy!

Notes

• Keep an eye on the potatoes as they cook – about halfway and 3/4 of the way, I like to check and add a touch more water if it’s starting to stick to the bottom of the pan.
• Can sub 1 taco seasoning packet for 2 tbsp homemade.

 

Nutrition

Serving: 264g | Calories: 342kcal | Carbohydrates: 34.8g | Protein: 34.3g | Fat: 8.1g | Fiber: 10g

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