Name: 35 Minute Ground Turkey & Sweet Potato Taco Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground turkey; 2 medium sweet potatoes, peeled and diced; 1 red bell pepper, diced; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 can (14.5 oz) diced tomatoes, drained; 1 tbsp olive oil; 2 tbsp taco seasoning; 1/2 cup shredded cheddar cheese; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Let Me Tell You About This Taco Skillet

I have this theory that there are two types of home cooks: the ones who meal prep days ahead and the ones (like me) who think about dinner approximately an hour before anyone expects to eat. So when I stumbled into making this 35 Minute Ground Turkey & Sweet Potato Taco Skillet on a Wednesday night, pure accidental genius. It started because I’d bought ground turkey on a whim (honestly, it was on sale), and, well, digging through the pantry, I found sweet potatoes about one blink away from sprouting. Put ’em together and—wow. Now it’s in my semi-regular dinner rotation, especially on those random days when my patience is thinner than my cutting-board onions.

35 Minute Ground Turkey & Sweet Potato Taco Skillet

And, little confession: the first time I made it, I only meant to eat one bowl but ended up standing at the stove with a spoon. Story of my life.

Why You’ll Love This One (Or, Why I Keep Making It)

I make this any time I want real food but don’t want a mountain of dishes. (That skillet? Absolute hero.) My family literally cheers—okay, maybe just my youngest, but it’s something—because it’s hearty and a bit sweet. I love how the sweet potato soaks up the taco flavors, and the leftovers are magic for lunch tomorrow… unless, of course, you live with snack thieves (which I do). And between us, there’ve been times I threw in frozen corn because I’d run out of ideas, and nobody noticed. If you’re just plain worn out, this is your dinner. Also if you’re energetic. Actually, it’s versatile enough for either mood.

Grab These Ingredients (And a Few Swaps)

1 pound ground turkey (sometimes I use ground chicken if that’s what’s lurking in the freezer)
2 medium sweet potatoes, diced small (don’t peel if you’re low on time – scrub ’em and move on)
1 yellow onion, chopped (red onions add a smack more flavor if you’re up for it)
1 bell pepper, diced (any color works, really – I grab whatever looks alive)
2 cloves garlic, minced (I use jarred sometimes, grandma never approved)
1 can (14oz) black beans, drained (or pinto beans, in a pinch – I can’t always find black beans at my dinky local shop)
1 can (14oz) diced tomatoes with juices (fresh tomatoes if you’re showy, but the can is honest-to-goodness fine)
1 packet taco seasoning (or a big pinch each of cumin, smoked paprika, chili powder, and a little salt – if you’re a seasoning wild child)
Salt and black pepper, to taste
1/3 cup water or stock (if you want it a bit saucier; I skip it on lazy days)
1 cup shredded cheese (cheddar, Monterey jack, or whatever you’ve got hiding)
Optional: chopped cilantro, sliced jalapeño, salsa, avocado on top (I only add these when I’m feeling fancy, not gonna lie)

How I Throw This Together

Heat a big skillet (12 inches makes it easy) over medium heat. Splash in a glug of oil—just enough so things don’t stick. Chuck in your ground turkey and break it up. Cook 4 to 5 minutes till it’s browned. (Don’t stress if it’s still a bit pink, it’ll cook more in a sec.)
Add the onions and bell pepper. Cook about 3 minutes—this is usually where my glasses fog up and I second guess chopping so much.
Toss in the diced sweet potatoes, stirring until they’re all shiny. Now, stir in the garlic and taco seasoning, letting that waft rise. (Sometimes I sneeze here. Classic.)
Add in your can of diced tomatoes (juices too!) and drained black beans. Pour in a bit of water or stock if your skillet’s looking dry. Give it a good stir. Cover and keep at a gentle simmer till potatoes are fork-tender, probably 13 to 15 minutes. Don’t wander too far, though—they can go from perfect to overcooked faster than a popped balloon.
Open up and check a sweet potato chunk—should be softish. If not, keep it cooking (add a splash more water if the pan looks thirsty). This is where I sneak a cheeky taste—somebody has to do quality control, right?
Once everything’s tender, sprinkle your cheese all over the top. Cover again till melty—just 2 minutes. If you want to be rebellious, broil it for a golden finish (I usually skip that to save time).
Sling on your toppings and dig in. I recommend “taste testing” twice before calling the family, just saying…

Bits I’ve Learned the Hard Way (Notes from My Messy Counter)

If you chop the sweet potato chunks too big, you’ll be waiting ages. Go for smallish dice—even if it feels fiddly.
Can’t find ground turkey? Ground beef totally works, but drains off a bit of fat if you go that route (I learned that the, um, greasy way).
Taco seasoning: homemade is great, but the packet is fine unless you want to spend 5 minutes sniffing spices like some sort of taco sommelier.
Don’t sweat perfect timing. Sometimes mine sits warming way longer while I corral the kids. Still tastes all right.

Variations (Because I Can’t Leave Well Enough Alone)

Sub out sweet potatoes for regular spuds if that’s what you have—it’s a whole other vibe but still solid.
Once I tried tossing in some kale at the end (was feeling optimistic). Actually, it was decent, but the kids acted like I’d dropped in broccoli ice cream. Maybe skip if you have picky eaters.
I’ve also added frozen corn or a little diced zucchini for extra veg power—worked just fine, though once I tried using lentils instead of beans… let’s just say I wouldn’t repeat that.

Stuff You’ll Need (Or MacGyver It Like I Do)

Large nonstick skillet (if you’ve only got a soup pot, that’ll work too – just makes for deeper digging)
Stirring spoon or spatula (I’ve tried with a wooden salad server before, it gets the job done—sort of)
Cutting board and knife (unless, like me, you sometimes eye the food processor wistfully but then decide hand-chopping counts as exercise)

How to Store This (Not That It Stays Long)

Pack leftovers (if you have any—never lasts a day at mine, truth be told) into an airtight container and stash in the fridge. Should be fine for 2 to 3 days, but I swear, the flavors get snuggly overnight so it’s probably even better tomorrow. Freezer? Yeah, technically it freezes, though I sometimes find the sweet potatoes go a bit mushy after thawing. Up to you.

If I’m Honest, Here’s How I Serve It

Bowl it up, top it with avocado slices and a fistful of cilantro. Sometimes I heap it onto warm tortillas, sorta like an open taco, or scoop it up with corn chips. My partner likes a little dollop of Greek yogurt instead of sour cream (somebody’s always trying to be healthier, aren’t they?). Once we even had it with fried eggs on top for breakfast – big win.

Things I’ve Learned the Odd Way (Pro Tips)

Never rush the sweet potato part. I tried cranking up the heat once and wound up with burnt outsides and a raw core. Not my best work.
Add cheese right at the end—don’t stir it in while simmering, unless you like everything weirdly stringy (which, hey, maybe you do).
If you want extra char, use a cast iron skillet, but cleanup’s a faff. I prefer my old nonstick most days.

Real Life FAQs (Because People Actually Ask Me These)

Can I make this ahead of time?: Sure can! In fact, I think it tastes better the next day. I’ve even made it on a Sunday and reheated bits all week. Just add a splash of water when reheating so it doesn’t dry out.
What if I don’t have sweet potatoes?: No worries—regular potatoes, butternut squash, even carrots if you’re desperate. You’ll just need to watch the cooking time. Though fair warning, carrot version isn’t my fave.
Does it work as leftovers?: Absolutely. It’s good hot or cold, and sometimes I scoop it over salad greens for a lazy lunch. I also spooned it into a tortilla with extra cheese once and made a sort of inside-out quesadilla. Not quite a masterpiece, but tasty.
Is it spicy?: Not unless you add jalapeños or go heavy on chili powder. Kid-friendly as-is. If you want more kick, hot sauce is your friend.
My skillet is too small!: I’ve doubled the recipe before in two batches—bit of a faff, but doable. Or use a big soup pot, like I said up top. More to scoop at the table, anyway.

Oh, and quick digression: Once I dropped some of this filling by accident onto some leftover rice, and honestly? It wasn’t half bad. Sometimes kitchen mistakes are the beginning of new traditions. Give it a spin and see where it lands you.