I am always looking for easy and healthy ways to fill my family’s bellies with good food. Few things compare to a one dish meal! It makes meals fast but it’s also an easy ways to sneak in tons of veggies for the non-veggie lovers. If you’re looking for a new healthy family favorite, you’ve gotta try this macro-friendly fajita ground turkey skillet.
What You’ll Need for a Macro-friendly Fajita Ground Turkey Skillet:
- Lean (93/7) ground turkey
- Onion, chopped
- Bell pepper, sliced
- Chili powder
- Kosher salt
- Frozen garlic cubes, or minced cloves
- Tomato paste
- Balsamic vinegar
- Salsa verde
- Less-fat cream cheese or Daiya DF cream cheese
- Chopped cilantro
How to Make a Macro-friendly Fajita Ground Turkey Skillet:
For this recipe, you will want to pull out a nice big skillet. I love this enamel cast iron above, or my large cast-iron pan from Amazon. I’m sure there are wonderful perks to getting higher-end cast iron, but I love that my Amazon pan is super affordable. Plus, it’s MASSIVE. Which is EVERYTHING to me! It’s my go-to pan for any meal that needs lots of surface area to brown meat without crowding or cooking in a million shifts.
I grab it for TONS of the skillet recipes in my One-dish meal cookbook and for things like my Lightened Up Beef Stroganoff to my One Pan Garden Veggie Orecchiette. And it’s perfect for this macro-friendly fajita ground turkey skillet. And don’t be afraid of the upkeep! This heavy cast-iron skillet has been seasoned so I just scrub it like normal, with a little soap if needed (gasp), and dry it well before wiping it down with oil.
Once you are ready to start cooking, heat your large skillet over high heat with a spritz of oil.
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Now that the pan is ready, add your ground turkey to the hot skillet and let it sit for several minutes undisturbed. Fight the urge to stir and leave your meat alone! Letting the ground turkey sit undisturbed will give it a little color which means more flavor.
Not all ground turkey is the same. I like grabbing the Foster Farms organic 93/7 ground turkey at Costco because it’s labeled at 4 fat/4 oz. Trader Joe’s also has an extra lean ground beef option with the same fat content. But you can obviously use whatever you have and love.
Once your ground turkey has a bit of color, scoot it toward one side of your skillet and add chopped onion and bell peppers to the free side of the pan. Saute your veggies for a couple of minutes before breaking up the meat and stirring it all as it continues to cook.
Next add chili powder, cumin, coriander, paprika, Kosher salt, garlic cubes, and tomato paste. Cook the ingredients in your skillet until meat is browned and cooked through, and veggies are tender. It should take about ten minutes in total. Turn the heat down to low and mix in vinegar, salsa verde, and cream cheese. This recipe can totally be made dairy-free just by swapping in dairy-free cream cheese. Make sure the cream cheese melts into the mixture, then turn off the heat and toss in the cilantro.
Enjoy this macro-friendly fajita ground turkey skillet in tacos, over rice bowls, stuffed into sweet potatoes, or tucked in buns like Sloppy Joes!
Macro-friendly Fajita Ground Turkey Skillet
It’s time to get cookin’ so pull out your large skillet and make this recipe for macro-friendly fajita ground turkey skillet. Our family loves it! If you’re looking for other macro-friendly meals that you and your family are going to love, check out my cookbooks. I’ve also got a meal plan cookbook that makes planning healthy meals for your family that much easier. I also share tons of macro-friendly food on Instagram and TikTok so come hang out with me there too!
Macro-friendly Fajita Ground Turkey Skillet
Disclaimer: the grams I’ve listed manually after each ingredient are accurate for a single recipe, but they will not multiply if you choose the 2x or 3x option. Please make sure and multiply on your own!
- 1 1/2 lb lean (93/7) ground turkey (704 g)
- 1 1/2 cup onion, chopped (150 g)
- 4 1/2 cup bell pepper, sliced (500 g)
- 2 Tbsp chili powder
- 1 1/2 Tbsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 1/2 tsp kosher salt
- 2 frozen garlic cubes, or minced cloves
- 2 Tbsp tomato paste (30 g)
- 2 Tbsp balsamic vinegar (30 g)
- 1/4 cup salsa verde (60 g)
- 2 Tbsp ⅓-less-fat cream cheese or Daiya DF cream cheese (30 g)
- 1/2 cup chopped cilantro (10 g)
- Heat a heavy skillet over high heat with a spritz of oil. Add the ground turkey and let it sit for several minutes undisturbed to get a little color on the bottom. Scoot the turkey toward one side and add chopped onion and bell peppers to the other. Saute for a couple of minutes before breaking up the meat and stirring it all as it continues to cook.
- Add spices, garlic cubes, and tomato paste. Cook until meat is browned and cooked through, and veggies are tender. It should take about ten minutes in total. Turn the heat down to low and mix in vinegar, salsa verde, and cream cheese. Let the cream cheese melt into the mixture, then turn off the heat and toss in cilantro.
- Enjoy in tacos, over rice bowls, stuffed into sweet potatoes, or tucked in buns like Sloppy Joes!