Turkey Picadillo

Name: Turkey Picadillo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Latin American
Ingredients: 1 pound ground turkey (85% lean); 1 medium onion, chopped; 5 medium carrots, diced; 2 medium zucchini, diced; 2 medium potatoes, diced; 1 teaspoon salt; Black pepper to taste; 1/2 teaspoon ground cumin; 1 1/4 cups low-sodium canned tomatoes; 1 teaspoon cornstarch; Cold water as needed

Recipe GLPR01970ee9c81a78

Latin American

Main Course

55 min

242 cal

Servings: 6

Stovetop

SNAP eligible

A wholesome one-pot skillet meal featuring seasoned ground turkey combined with diced potatoes, carrots, zucchini, and onions in a savory tomato broth. The vegetables become tender during a gentle simmer, and cornstarch creates a light, flavorful sauce. Perfect as a satisfying main course that comes together in under an hour.

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Ingredients

1 pound ground turkey (85% lean)

1 medium onion, chopped

5 medium carrots, diced

2 medium zucchini, diced

2 medium potatoes, diced

1 teaspoon salt

Black pepper to taste

1/2 teaspoon ground cumin

1 1/4 cups low-sodium canned tomatoes

1 teaspoon cornstarch

Cold water as needed

Directions

Wash your hands thoroughly with soap and warm water before beginning food preparation.
Heat a large non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it into small pieces with a spoon, until it is no longer pink and reaches an internal temperature of 165°F, approximately 7 to 8 minutes. Drain any excess liquid if necessary.
Add the chopped onion, diced carrots, diced zucchini, diced potatoes, salt, black pepper to taste, and ground cumin to the skillet. Stir everything together to combine.
Sauté the mixture over medium heat for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
Pour in the canned tomatoes and enough cold water so that the mixture is just covered. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer uncovered for 25 to 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
In a small bowl, mix the cornstarch with 1 tablespoon of cold water until smooth. Stir this slurry into the simmering mixture. Bring to a gentle boil and cook for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and coats the back of a spoon.
Taste and adjust seasonings as needed. Divide among serving bowls and serve hot.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is stocked at any major Charlotte chain, and at budget-friendly prices—ground turkey, canned tomatoes, potatoes, and cumin are staples at Harris Teeter, Food Lion, Walmart, and ALDI alike. At roughly $1.50 to $2 per serving, this is genuinely economical, driven by ground turkey and filler vegetables rather than expensive proteins or specialty items. The 55-minute stated time is honest for browning the meat, sautéing vegetables, and simmering, though a home cook will need 10 minutes of prep beforehand. The dish feeds six people well without fussiness, reheats solidly in the microwave, and works as a weeknight staple, though picadillo is not rooted in North Carolina cooking tradition the way a collard-and-cornbread menu would be.