Southwest Turkey and Broccoli Skillet

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Some nights call for a recipe that doesn’t require a grocery run, a sink full of dishes, or a lot of thinking. This Southwest Turkey and Broccoli Skillet is one of those meals. It came together using simple pantry staples, a bag of frozen broccoli, and a pound of ground turkey. It’s proof that dinner can still be hearty and flavorful even when the fridge feels a little bare. Everything cooks in one pan, making it a reliable option for busy weeknights, last-minute meals, or those evenings when you just need something warm and satisfying on the table without the fuss.

Serves: 4

Ingredients

• 1 pound ground turkey

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika (optional but recommended)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 3 cups frozen broccoli florets

• 1 cup salsa (mild, medium, or hot)

• ¼ cup water or broth (as needed)

Optional for serving:
Tortillas, rice, cooked pasta, shredded cheese, sour cream, or avocado

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until mostly cooked through (about 5–6 minutes).

2. Sprinkle in garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to evenly coat the turkey.

3. Add frozen broccoli directly to the skillet. Stir to combine.

4. Pour in the salsa and add water or broth. Stir, then reduce heat to medium-low.

5. Cover and simmer for 8–10 minutes, stirring occasionally, until the broccoli is tender and everything is heated through. Add a little more liquid if needed.

6. Taste and adjust seasoning if needed. Serve warm on its own, with tortillas, or over rice or pasta.

Notes & Pantry Swaps

• No broccoli? Use frozen cauliflower, mixed vegetables, or even green beans.

• Need more protein? Add a can of drained black or pinto beans.

• Don’t like spice? Use mild salsa and skip the smoked paprika.

• Stretch the meal: Toss with cooked pasta or serve over rice to make it extra filling.

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FAQ

Can I use fresh broccoli instead of frozen?
Yes. Fresh broccoli works well. Just add a splash of water or broth to the skillet and cover for a few minutes to help it steam until tender.

What type of salsa works best?
Any salsa you enjoy will work: mild, medium, or hot. Chunky salsas add texture, while smoother salsas create more of a sauce.

Can I make this recipe ahead of time?
Absolutely. This skillet reheats well and can be stored in the refrigerator for up to 3 days. It’s great for meal prep lunches.

How can I serve this meal?
Serve it as-is, with warm tortillas, over rice, or tossed with cooked pasta for a heartier dish.

Can I substitute the ground turkey?
Yes. Ground chicken or ground beef can be used with similar results.

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Hi, I’m Regina of The Faithful Feast. I'm also a writer and catering business owner. I live in the Buckeye State with my wonderful family, where our weekends are often filled with football games and faith-filled conversations. I’m passionate about encouraging women to notice God’s goodness in everyday life, especially over a cozy cup of tea. Whether I’m sharing a soul-warming recipe or writing words that encourage you, my heart is to inspire you to find joy and purpose right where you are.