Tex-Mex turkey skillet with green chiles and tomatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tex-Mex turkey skillet with green chiles and tomatoes

Lean & Clean, Dairy-Free, Mediterranean, Paleo, Gluten-Free, Soy-Free, Diabetes-Friendly

2 Servings, 440 Calories/Serving

15 Minutes

We throw our Tex-Mex seasoning blend, ground turkey, tomatoes, and mild green chiles in a skillet for a quick 15-minute meal.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces ground turkey
  • 1 organic zucchini or other summer squash
  • 1 organic red onion
  • Sun Basket Tex-Mex seasoning blend (chili powder - onion powder - granulated garlic - sweet smoked paprika - dried Mexican oregano)
  • 2 ounces organic grape or cherry tomatoes
  • 1 organic lime
  • ½ cup diced tomatoes
  • ½ cup diced mild green chiles
  • 3 tablespoons roasted pumpkin seeds

Chef's Tip

To make your meal even more authentic, use a cast-iron frying pan or Dutch oven if you have one, although any large frying pan or sauce pot will work. It’s traditional to serve the dish directly from the hot pan, stovetop-to-table style. Just be sure to warn diners to use caution when scooping up a serving.

Make It Ahead
The turkey skillet (Steps 1 and 2, minus the grape tomato and lime prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight; separately cover and refrigerate the remaining onion for garnish. When ready to serve, gently rewarm the turkey skillet, adding 1 to 2 tablespoons water as needed to loosen it, as you prepare the remaining garnishes (Step 2).

Make It Leaner

Skip the oil and use a nonstick pan to cook the turkey and save at least 40 calories and 4.5 grams of fat per serving. Use only half of the pumpkin seeds and cut an additional 40 calories and 3 grams of fat. Sprinkle the remaining pumpkin seeds on your oatmeal or yogurt the next morning.

Nutrition per serving

Calories: 440, Protein: 36g (72% DV), Fiber: 8g (32% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 7g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 360mg (15% DV), Carbohydrates: 29g (10% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


Wash produce before use


Start the turkey skillet

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Peel and coarsely chop enough onion to measure ¾ cup [1½ cups]; set aside ¼ cup [½ cup] for garnish.
In a large frying pan [large sauce pot] over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the turkey, zucchini, Tex-Mex seasoning blend, and ½ cup [1 cup] onion, season with salt and pepper, and cook, stirring to break up the meat, until the vegetables start to soften and the turkey is lightly browned but not yet cooked through, 3 to 5 minutes.
While the turkey and vegetables cook, prepare the garnishes.


Prep the remaining garnishes; finish the turkey skillet

  • Cut the grape tomatoes in half.
  • Cut the lime into wedges. [Cut 1 lime into wedges. Save the remaining lime.]
To the pan with the turkey, add the diced tomatoes, green chiles, and ½ cup [¾ cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the turkey is cooked through, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the turkey skillet to individual bowls and garnish with the grape tomatoes, pumpkin seeds, and remaining onion. Serve with the lime wedges.

Kids Can!

  • Measure the onion.
  • Measure the water for the turkey skillet.
  • Add the garnishes.

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This recipe meets the American Diabetes Association Nutrition Guidlines