My FAVE Ground Turkey Meal Prep
A savory, easy ground turkey skillet perfect for meal prep and serving over rice or in tortillas.
Equipment
- large cast-iron pan or heavy-bottomed skillet
- Spatula
- Measuring Spoons
- Measuring cup
Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup carrot, finely diced about 2 to 3 carrots
- 1 cup red bell pepper, finely diced about 1 pepper
- 1 pound lean ground turkey (93/7)
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon beef bouillon powder
- 1/4 to 1/2 cup chicken broth or water if needed
- Serving suggestions see notes
Instructions
- Heat a large cast-iron pan or heavy-bottomed skillet over medium heat and add the olive oil.
- Add the finely diced carrots and red pepper; sauté about 7–10 minutes, stirring occasionally, until the vegetables are softened.
- Add the ground turkey to the pan and break it up with a spatula; cook until it begins to brown.
- Sprinkle in the chili powder, cumin, paprika, onion powder, garlic powder, dried oregano, salt, and black pepper; continue cooking and crumbling the turkey until fully browned. Drain excess liquid if necessary.
- Stir in the beef bouillon powder and pour in 1/4 to 1/2 cup chicken broth (or water) to deglaze and moisten the mixture.
- Reduce heat to medium-low and simmer until the broth has mostly evaporated and the flavors meld, about a few minutes; taste and adjust seasoning if needed.
- Serve over cooked rice or use as a filling for tortillas with your favorite toppings.
Notes
- Try it over cooked rice with guacamole or diced avocado and cilantro-lime sauce.
- Also works well as a filling for charred tortillas with avocado and sauce.
- Use store-bought cilantro-lime sauce for convenience if desired.
- Divide into 4 meal prep containers with grain for easy lunches.