Green Chile Ground Turkey
A flavorful one-pot green chile ground turkey skillet with onions, peppers, beans, corn, enchilada sauce, and melted pepper Jack cheese.
Equipment
- Large potor Dutch oven
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1-1/2 cupsfinely diced red onion1 large onion
- 1 red pepperdiced
- 1 poundground turkey93/7 see note 1
- Saltandpepper
- 1 tablespoonground chili powder
- 1 tablespoonground cumin
- 3/4 teaspoonpaprika
- 3/4 teaspoondried oregano
- 1 tablespoonminced garlic
- 1 4-ounce canmild diced green chilesdrained
- 3/4 cupmild green enchilada sauceor 3/4 cup mild salsa verde see note 2
- 1 15-ounce canblack beansdrained and rinsed
- 1-1/2 cupsfrozen cornoptional
- 1-1/2 cupsfreshly shredded pepper Jack cheesesee note 3
- 1 limeoptional
- 1/4 cupfinely chopped cilantro
- Toppings as desiredsee note 4
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Add 1-1/2 cups finely diced red onion (1 large onion) and 1 red pepper (diced). Sauté, stirring occasionally, until the vegetables are tender, about 5–7 minutes.
- Push the vegetables to the sides of the pot and add 1 pound ground turkey to the center. Season with salt and pepper to taste. Crumble the turkey with a wooden spoon and cook until mostly browned, about 5–7 minutes. If there is excess liquid, carefully drain most of it from the pot.
- Add 1 tablespoon ground chili powder, 1 tablespoon ground cumin, 3/4 teaspoon paprika, 3/4 teaspoon dried oregano, and 1 tablespoon minced garlic. Stir constantly and cook until the spices and garlic are fragrant, about 1–2 minutes.
- Add the drained 4-ounce can mild diced green chiles and 3/4 cup mild green enchilada sauce (or 3/4 cup mild salsa verde). Scrape the bottom of the pot to release any browned bits. Bring the mixture to a simmer, then reduce the heat to low.
- Stir in the drained and rinsed 15-ounce can black beans and 1-1/2 cups frozen corn, if using. Cook, stirring occasionally, until heated through, about 3–4 minutes.
- Remove the pot from the heat. Stir in the juice of 1 lime, if using, and 1/4 cup finely chopped cilantro. Sprinkle 1-1/2 cups freshly shredded pepper Jack cheese evenly over the top, then cover the pot with a lid or foil. Let stand off the heat until the cheese is melted, about 5–7 minutes.
- Uncover and serve. Top each serving with desired toppings.
Notes
Recipe 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.
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.