Ground Turkey Enchilada Skillet with Quinoa
This ground turkey enchilada skillet is a high-protein, one-pan dinner made with 2 pounds of lean ground turkey, fluffy quinoa, red enchilada sauce, black beans, and corn. Everything simmers together in the same skillet so the quinoa cooks right in the sauce and absorbs all the flavor. It’s hearty, family-friendly, and ready in about 30 minutes, making it perfect for busy weeknights or easy meal prep.
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Servings: 5
INGREDIENTS
- 1 Tablespoon olive oil
- 2 lb ground turkey 93% lean
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1 1/4 cups uncooked quinoa rinsed
- 1 1/4 cups red enchilada sauce store bought or homemade
- 1 1/4 cups low sodium chicken broth
- 1 (4.5-oz) can diced green chilies
- 1 (15-oz) can corn drained
- 1 (15-oz) can black beans drained and rinsed
- 1 cup shredded Mexican cheese or cheddar cheese
- For serving: chopped cilantro avocado, tortilla chips, sour cream, tomatoes
INSTRUCTIONS
- Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
- Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
- Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
- Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese
Notes
Turkey: A full 2 pounds keeps this skillet filling and protein-forward and matches how ground turkey is typically sold.
Quinoa texture: If quinoa isn’t tender after 15 minutes, add 2–3 Tbsp broth, cover, and cook 2 more minutes until fluffy.
Skillet size:Use a large, deep skillet (12-inch) so the quinoa cooks evenly.
Enchilada sauce: Mild = kid-friendly. Medium adds more heat without being spicy.
Dairy-free: Skip the cheese and finish with cashew queso, avocado or dairy-free sour cream.
Storage: Store leftovers in the fridge up to 4 days. Reheat with a splash of broth.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 35g | Protein: 57g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 1280mg | Fiber: 4g | Sugar: 4g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 294mg | Iron: 4mg
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