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

Carb-Conscious, Diabetes-Friendly, Soy-Free, Paleo, Lean & Clean, Family-Friendly, Gluten-Free, Dairy-Free

2 Servings, 450 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)
  • 3 ounces organic grape or cherry tomatoes
  • 1 organic lime
  • ½ cup diced tomatoes
  • ¼ cup diced mild green chiles
  • 3 tablespoons dry-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.

Nutrition per serving

Calories: 450, Protein: 37g (74% DV), Fiber: 9g (36% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 95mg (32% DV), Sodium: 390mg (16% DV), Carbohydrates: 32g (11% DV), Total Sugars: 12g, 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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

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.
  • 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.

2

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.

Serve

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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