20 Spicy Mexican Ground Turkey Recipes for Dinner

Spice up your dinner routine with these 20 mouthwatering Mexican ground turkey recipes! Perfect for busy weeknights, each dish brings a bold blend of flavors to your table without the fuss. Whether you’re craving something cheesy, zesty, or packed with veggies, we’ve got a recipe that’ll make your taste buds dance. Ready to transform your meals? Let’s dive into these easy, delicious, and oh-so-satisfying creations!

Spicy Mexican Turkey Tacos

Spice up your taco night with these Spicy Mexican Turkey Tacos, a lighter twist on the classic that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheddar cheese
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
3. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
4. Pour in tomato sauce and water, stirring to combine. Simmer for 5 minutes until the mixture thickens slightly.
5. Warm tortillas according to package instructions.
6. Assemble tacos by spooning the turkey mixture onto tortillas. Top with lettuce, tomatoes, cilantro, and cheddar cheese. Serve with lime wedges on the side.

The smoky heat from the spices paired with the fresh toppings makes these tacos a standout, offering a perfect balance of flavors and textures.

Tip: For an extra kick, add a few slices of jalapeño to your tacos before serving.

Mexican Turkey Stuffed Peppers

These Mexican Turkey Stuffed Peppers are a vibrant, flavorful twist on a classic, packed with lean protein and a kick of spice that’s sure to delight.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked brown rice
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1 cup salsa

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground turkey, cumin, chili powder, and salt. Cook until turkey is no longer pink, about 5 minutes.
4. Stir in brown rice, black beans, corn, and salsa. Cook for another 2 minutes until heated through.
5. Fill each bell pepper with the turkey mixture. Top with shredded cheese.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly. Garnish with cilantro before serving.

The combination of smoky spices, sweet corn, and creamy black beans tucked inside a tender pepper makes this dish a standout. Perfect for a weeknight dinner that doesn’t skimp on flavor.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika to the turkey mixture.

Turkey and Black Bean Enchiladas

These Turkey and Black Bean Enchiladas are a hearty, flavorful twist on a classic, packed with lean protein and fiber for a satisfying meal that doesn’t skimp on taste.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) enchilada sauce
• 8 corn tortillas
• 1 cup shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic, cooking until the turkey is no longer pink, about 5-7 minutes.
3. Stir in cumin, chili powder, and salt, then add black beans and 1/2 cup of enchilada sauce. Cook for another 2 minutes until everything is well combined.
4. Warm the tortillas slightly to make them pliable. Spoon the turkey mixture evenly down the center of each tortilla, roll up, and place seam-side down in the prepared baking dish.
5. Pour the remaining enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes, until the cheese is bubbly and golden.
6. Garnish with fresh cilantro before serving.

The secret to these enchiladas’ irresistible appeal lies in the perfect balance of spices and the creamy texture of melted cheese against the hearty filling.

Tip: For an extra kick, add a diced jalapeño to the turkey mixture while cooking.

Mexican Turkey Meatballs in Chipotle Sauce

Spice up your dinner routine with these Mexican Turkey Meatballs in Chipotle Sauce, a dish that’s as flavorful as it is comforting.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp adobo sauce from the can
• 1/2 cup chicken broth
• 1/2 tsp sugar

Instructions

1. Preheat oven to 375°F. In a bowl, mix ground turkey, breadcrumbs, egg, cilantro, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt until well combined. Shape into 1-inch meatballs.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add meatballs and cook until browned on all sides, about 5 minutes. Remove meatballs and set aside.
3. In the same skillet, add diced tomatoes, minced chipotle peppers, 1 tsp adobo sauce, chicken broth, and 1/2 tsp sugar. Bring to a simmer, then return meatballs to the skillet.
4. Transfer skillet to the oven and bake for 20 minutes, until meatballs are cooked through and sauce has thickened slightly.

The smoky chipotle sauce perfectly complements the tender turkey meatballs, creating a dish that’s both hearty and packed with flavor.

Tip: For an extra kick, add an additional chipotle pepper to the sauce.

Turkey Taco Salad with Avocado Dressing

This Turkey Taco Salad with Avocado Dressing is a vibrant, flavor-packed meal that comes together in no time, perfect for those busy weeknights when you crave something both nutritious and delicious.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 packet (1 oz) taco seasoning
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, rinsed and drained
• 1/4 cup red onion, finely diced
• 1 avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 cup cilantro, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup tortilla chips, crushed

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until no longer pink, about 5-7 minutes. Stir in taco seasoning and 1/4 cup water; simmer for 2 minutes until thickened.
2. In a large bowl, combine romaine lettuce, cherry tomatoes, corn, black beans, and red onion.
3. For the dressing, blend avocado, Greek yogurt, lime juice, salt, and garlic powder in a food processor until smooth. Stir in chopped cilantro.
4. Divide the salad among plates, top with the turkey mixture, and drizzle with avocado dressing. Sprinkle with cheddar cheese and crushed tortilla chips.

The creamy avocado dressing adds a refreshing twist to the classic taco salad, making every bite irresistibly creamy and tangy.

Tip: For an extra crunch, toast the tortilla chips in the oven at 350°F for 5 minutes before crushing them over the salad.

Mexican Turkey and Rice Skillet

This Mexican Turkey and Rice Skillet is a one-pan wonder that brings the fiesta to your dinner table with minimal cleanup and maximum flavor.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until no longer pink, about 5 minutes, breaking it apart with a spoon.
2. Add onion, bell pepper, and garlic to the skillet. Cook for 3 minutes, stirring occasionally, until vegetables begin to soften.
3. Stir in rice, diced tomatoes with their juice, chicken broth, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
4. Sprinkle shredded cheddar cheese over the top, cover, and let sit for 2 minutes until cheese is melted. Garnish with chopped cilantro before serving.

The magic of this dish lies in the way the rice absorbs all the vibrant flavors, creating a comforting yet exciting meal that’s perfect for busy weeknights.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Turkey Chili with Cocoa Powder

Warm up your kitchen with this rich and hearty Turkey Chili, where a hint of cocoa powder adds an unexpected depth of flavor that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tbsp cocoa powder
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup chicken broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add onion, red bell pepper, and garlic to the pot. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
3. Stir in chili powder, ground cumin, smoked paprika, cayenne pepper, and cocoa powder. Cook for 1 minute until fragrant.
4. Add diced tomatoes, kidney beans, and chicken broth. Bring to a simmer, then reduce heat to low. Cover and let cook for 20 minutes, stirring occasionally.
5. Season with salt and pepper to taste before serving.

The cocoa powder in this chili doesn’t make it sweet—instead, it enhances the savory spices and gives the dish a luxurious richness that’s hard to pinpoint but impossible to ignore.

Tip: For an even deeper flavor, let the chili sit for an hour off the heat before serving, allowing the flavors to meld beautifully.

Mexican Turkey Burgers with Guacamole

Spice up your burger night with these Mexican Turkey Burgers topped with homemade guacamole—a lighter twist on the classic that doesn’t skimp on flavor.

Ingredients

• 1 lb ground turkey
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 ripe avocados
• 1 small lime, juiced
• 1/4 tsp garlic powder
• 4 whole wheat burger buns

Instructions

1. In a large bowl, mix ground turkey, red onion, cilantro, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt until well combined. Form into 4 equal patties.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Cook patties for 5-6 minutes per side, or until internal temperature reaches 165°F.
3. While patties cook, mash 2 ripe avocados in a bowl. Stir in lime juice and 1/4 tsp garlic powder for the guacamole.
4. Toast whole wheat burger buns lightly if desired.
5. Assemble burgers by placing a patty on each bun and topping with a generous spoonful of guacamole.

The cumin and chili powder in the turkey patties pair perfectly with the creamy guacamole, creating a burger that’s both juicy and packed with flavor.

Tip: For an extra kick, add a sliced jalapeño to the guacamole or on top of your burger.

Turkey and Corn Quesadillas

These Turkey and Corn Quesadillas are a quick, flavorful twist on the classic, packed with savory turkey and sweet corn for a satisfying meal any day of the week.

Ingredients

• 2 cups shredded cooked turkey
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 2 cups shredded Monterey Jack cheese
• 4 large flour tortillas
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine the shredded turkey, corn kernels, diced red bell pepper, chopped green onions, ground cumin, chili powder, and salt. Mix well.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle with 1/2 cup of Monterey Jack cheese, then spread half of the turkey mixture over the cheese. Top with another 1/2 cup of cheese and a second tortilla.
3. Cook for 3-4 minutes on each side, until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
4. Cut each quesadilla into quarters and serve warm.

The combination of juicy turkey and sweet corn with a hint of spice makes these quesadillas irresistibly gooey and flavorful, perfect for a quick dinner or game day snack.

Tip: For an extra crunch, add a handful of chopped cilantro to the turkey mixture before assembling the quesadillas.

Mexican Turkey Soup with Lime and Cilantro

Warm up your kitchen with this vibrant Mexican Turkey Soup, brimming with zesty lime and fresh cilantro for a comforting yet lively meal.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb ground turkey
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup corn kernels (fresh or frozen)
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Pour in chicken broth and diced tomatoes, then stir in corn, cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove from heat and stir in lime juice and cilantro. Taste and adjust seasoning if necessary.

The bright lime and cilantro elevate this soup beyond the ordinary, making it a refreshing twist on traditional turkey soup.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Turkey and Sweet Potato Hash

Start your morning with a hearty and colorful Turkey and Sweet Potato Hash that’s as nutritious as it is delicious.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups cooked turkey, shredded or diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced
• 4 eggs

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sweet potato and cook for 10 minutes, stirring occasionally, until they start to soften.
2. Add the onion and red bell pepper to the skillet. Cook for another 5 minutes, until the vegetables are tender.
3. Stir in the turkey, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes to heat through and blend the flavors.
4. Make four wells in the hash and crack an egg into each. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
5. Sprinkle with sliced green onions before serving.

The smoky paprika and sweet potatoes create a depth of flavor that’s perfectly balanced by the freshness of the green onions and the richness of the eggs.

Tip: For a crispier hash, press the mixture down in the skillet after adding the turkey and let it cook undisturbed for a couple of minutes before adding the eggs.

Mexican Turkey Lasagna with Corn Tortillas

Transform your lasagna night with this Mexican-inspired twist that layers savory turkey, zesty enchilada sauce, and corn tortillas for a comforting bake that’s bursting with flavor.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic, cumin, chili powder, salt, and black pepper; cook for 1 minute until fragrant.
2. Add ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes. Stir in black beans, enchilada sauce, and green chiles; simmer for 5 minutes.
3. Spread a thin layer of the turkey mixture in the bottom of a 9×13 inch baking dish. Arrange half of the tortilla pieces over the sauce, overlapping slightly. Top with half of the remaining turkey mixture and 1 cup of cheese. Repeat layers with remaining tortillas, turkey mixture, and cheese.
4. Bake for 20 minutes until cheese is bubbly and golden. Let stand for 5 minutes before sprinkling with cilantro and serving.

This Mexican Turkey Lasagna stands out with its clever use of corn tortillas instead of pasta, offering a gluten-free alternative that soaks up all the bold flavors without losing its satisfying texture.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Turkey and Pinto Bean Burritos

These Turkey and Pinto Bean Burritos are a hearty, flavorful twist on the classic, packed with lean protein and fiber for a satisfying meal any day of the week.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) pinto beans, drained and rinsed
• 1/2 cup salsa
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, onion, and garlic. Cook, breaking up the turkey with a spoon, until the turkey is no longer pink, about 5-7 minutes.
2. Stir in cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add pinto beans and salsa to the skillet. Simmer for 5 minutes, stirring occasionally, until heated through.
4. Warm tortillas according to package instructions. Divide the turkey and bean mixture among the tortillas, then sprinkle with cheddar cheese and cilantro.
5. Fold the sides of the tortillas over the filling, then roll up from the bottom to enclose the filling completely.

The combination of savory turkey, creamy pinto beans, and melted cheese wrapped in a soft tortilla creates a burrito that’s both comforting and packed with flavor.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onion and garlic.

Mexican Turkey and Quinoa Stuffed Bell Peppers

These Mexican Turkey and Quinoa Stuffed Bell Peppers are a vibrant, protein-packed meal that brings a little fiesta to your dinner table.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels, fresh or frozen
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove seeds. Place in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground turkey, cumin, chili powder, and salt. Cook until turkey is no longer pink, about 5 minutes.
4. Stir in quinoa, black beans, and corn. Cook for 2 more minutes, then remove from heat.
5. Fill each bell pepper with the turkey mixture. Top with shredded cheese.
6. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly.
7. Garnish with cilantro and serve with lime wedges.

The combination of fluffy quinoa, savory turkey, and melted cheese creates a satisfying texture contrast, while the lime adds a bright finish.

Tip: For an extra kick, add a diced jalapeño to the turkey mixture.

Turkey Nachos with Jalapenos and Cheese

These Turkey Nachos with Jalapenos and Cheese are the ultimate game-day snack, combining spicy, cheesy, and crunchy in every bite.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 bag (10 oz) tortilla chips
• 1 cup shredded cheddar cheese
• 1/2 cup diced jalapenos (seeds removed for less heat)
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)

Instructions

1. Preheat your oven to 375°F. Heat olive oil in a skillet over medium heat. Add ground turkey, chili powder, cumin, garlic powder, and salt. Cook for 5-7 minutes, breaking the turkey into small pieces, until fully cooked.
2. Spread tortilla chips on a large baking sheet. Top evenly with the cooked turkey, shredded cheddar cheese, and diced jalapenos.
3. Bake for 10 minutes, or until the cheese is fully melted and bubbly.
4. Remove from the oven and sprinkle with chopped cilantro. Serve immediately with sour cream on the side.

The secret to these nachos is the perfectly spiced turkey, which adds a hearty depth to the classic cheesy crunch. They’re irresistible straight out of the oven!

Tip: For an extra kick, drizzle with hot sauce or add a layer of refried beans under the cheese.

Mexican Turkey and Spinach Empanadas

These Mexican Turkey and Spinach Empanadas are a delightful twist on the classic, packed with flavorful turkey, vibrant spinach, and just the right amount of spice, all wrapped in a flaky crust.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 cup fresh spinach, chopped
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package (14 oz) pre-made empanada dough discs
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in the spinach, cumin, chili powder, salt, and black pepper, cooking for another 2 minutes until the spinach is wilted. Remove from heat.
4. Place a spoonful of the turkey mixture onto the center of each empanada dough disc. Fold the dough over the filling to create a half-moon shape, pressing the edges with a fork to seal.
5. Brush the tops of the empanadas with the beaten egg and bake for 20-25 minutes, until golden brown.

The combination of juicy turkey and earthy spinach, spiced just right, makes these empanadas a hit for any gathering, with the flaky crust adding the perfect crunch.

Tip: For an extra kick, serve with a side of spicy salsa or creamy avocado dip.

Turkey and Zucchini Mexican Casserole

This Turkey and Zucchini Mexican Casserole is a hearty, flavorful dish that brings a little spice to your dinner table without complicating your evening.

Ingredients

• 1 lb ground turkey
• 2 medium zucchinis, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1 cup shredded Mexican blend cheese
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in zucchinis, corn, black beans, diced tomatoes with green chilies, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes, until the zucchinis start to soften.
4. Transfer the mixture to the prepared baking dish and sprinkle evenly with shredded cheese.
5. Bake at 375°F for 20 minutes, until the cheese is bubbly and slightly golden.
6. Garnish with chopped fresh cilantro before serving.

The blend of spices and fresh zucchini gives this casserole a vibrant flavor and texture that stands out from the usual fare.

Tip: For an extra kick, serve with a dollop of sour cream or a side of avocado slices.

Mexican Turkey and Avocado Wrap

Looking for a quick, flavorful lunch that packs a punch? This Mexican Turkey and Avocado Wrap is a vibrant mix of creamy, spicy, and fresh flavors all rolled into one.

Ingredients

• 2 large flour tortillas (10-inch)
• 1 cup cooked turkey, shredded
• 1 ripe avocado, sliced
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl, mix together the Greek yogurt, lime juice, chili powder, cumin, salt, and black pepper to create the sauce.
2. Lay out the flour tortillas on a clean surface. Spread half of the yogurt sauce evenly over each tortilla.
3. Divide the shredded turkey, avocado slices, red cabbage, and cilantro evenly between the two tortillas, placing the ingredients in the center.
4. Fold the sides of the tortillas in, then roll tightly from the bottom to enclose the filling.
5. Cut each wrap in half diagonally and serve immediately.

The combination of creamy avocado and spicy yogurt sauce with the crunch of red cabbage makes every bite of this wrap a delight. Perfect for those days when you need a meal that’s both satisfying and easy to make.

Tip: For an extra kick, add a few slices of jalapeño to the wrap before rolling.

Turkey and Refried Bean Tostadas

These Turkey and Refried Bean Tostadas are a quick, flavorful weeknight dinner that’s sure to please the whole family with their crispy texture and hearty toppings.

Ingredients

• 8 corn tortillas
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup refried beans
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 400°F. Brush both sides of each tortilla with olive oil and place on a baking sheet. Bake for 10 minutes, flipping halfway, until golden and crispy.
2. While the tortillas bake, cook the ground turkey in a skillet over medium heat until no longer pink, about 5 minutes. Stir in the cumin, chili powder, and salt.
3. Warm the refried beans in a small saucepan over low heat, stirring occasionally, for about 3 minutes.
4. To assemble, spread a layer of refried beans on each crispy tortilla, followed by the seasoned turkey, lettuce, tomatoes, cheese, a dollop of sour cream, and a sprinkle of cilantro.

The contrast between the crispy tortilla and the creamy beans and toppings makes every bite a delightful mix of textures and flavors.

Tip: For an extra kick, add a few slices of jalapeño or a drizzle of hot sauce before serving.

Mexican Turkey and Egg Breakfast Tacos

Start your morning with a burst of flavor with these Mexican Turkey and Egg Breakfast Tacos, a perfect blend of lean protein and vibrant spices wrapped in a warm tortilla.

Ingredients

• 1 tbsp olive oil
• 1/2 lb ground turkey
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 4 large eggs
• 1/4 cup diced red bell pepper
• 1/4 cup diced onion
• 4 small flour tortillas
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1/4 cup salsa

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, salt, cumin, and chili powder. Cook for 5-7 minutes, breaking it apart with a spoon, until no longer pink.
2. Push the turkey to one side of the skillet. Crack the eggs into the other side and scramble until fully cooked, about 3 minutes.
3. Add red bell pepper and onion to the skillet, stirring to combine with the turkey and eggs. Cook for another 2 minutes until vegetables are slightly softened.
4. Warm the tortillas in a dry skillet or microwave for 20 seconds.
5. Divide the turkey and egg mixture among the tortillas. Top with cheddar cheese, cilantro, and salsa.

The combination of fluffy eggs, savory turkey, and fresh toppings creates a breakfast taco that’s both satisfying and light, perfect for a busy morning.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of jalapeños before serving.

Conclusion

We hope these 20 Spicy Mexican Ground Turkey Recipes inspire your next dinner adventure! Each dish offers a delicious way to spice up your meal routine with flavors that delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary quest. Happy cooking!