Skillet Turkey & Bean Dinner with Cheesy Cornbread

A robust one-pan meal featuring seasoned ground turkey, black beans, colorful bell peppers, and smoky turkey bacon bits, topped with melted cheddar cheese. This hearty dish is complemented by a warm, easy-to-make cheesy cornbread, creating a comforting and complete family dinner perfect for late fall.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.87/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 6 ounce turkey bacon (chopped)
• 1 yellow onion (medium, diced)
• 1 pound ground turkey
• 2 bell peppers (diced)
• 3 clove garlic (minced)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon dried oregano
• 1 can black beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 2 tablespoon tomato paste
• 1 cup chicken broth
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 1.25 cup shredded cheddar cheese
• 1 package cornbread mix
• 0.5 cup milk
• 1 egg
• 2 tablespoon butter (melted)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease an 8 or 9-inch oven-safe skillet or baking dish if not using cast iron for the main dish.
2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the chopped turkey bacon and cook until crispy, about 5-7 minutes. Remove the turkey bacon with a slotted spoon, reserving 1 tablespoon of the rendered fat in the skillet. Set turkey bacon aside.
3. Add the diced yellow onion and ground turkey to the skillet. Cook, breaking up the turkey with a spoon, until browned, about 6-8 minutes. Drain any excess grease.
4. Stir in the diced bell pepper and minced garlic. Cook for another 3-4 minutes, until the vegetables begin to soften.
5. Add 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano to the skillet. Stir well and cook for 1 minute until fragrant.
6. Stir in the rinsed and drained black beans, canned diced tomatoes (undrained), tomato paste, 1 cup chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes to allow flavors to meld.
7. While the skillet mixture simmers, prepare the cornbread. In a medium bowl, combine the cornbread mix, 1/2 cup milk, and 1 large egg according to package directions. Stir in 2 tablespoons melted butter and 1/4 cup shredded cheddar cheese.
8. Once the skillet mixture is done simmering, sprinkle 1 cup shredded cheddar cheese evenly over the top of the turkey and bean mixture. Then, carefully spoon dollops of the cornbread batter over the cheese layer.
9. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the cornbread is golden brown and cooked through.
10. Remove from oven, let rest for a few minutes, then sprinkle with the reserved crispy turkey bacon bits before serving.

Notes

This dish is fantastic for leftovers; simply reheat individual portions in the microwave or oven. For a touch of heat, a pinch of red pepper flakes can be added with the other spices.

Nutrition (per serving)

• Calories: 520
• Protein: 34.5 g
• Carbohydrates: 48.2 g
• Fat: 23.8 g
• Fiber: 8.5 g
• Sodium: 890 mg
• Saturated Fat: 9.2 g
• Sugar: 7.1 g
• Cholesterol: 105 mg