A Look at the Ingredients
Here’s everything you need (except olive oil and garnishes):
For garnishing, grab some fresh cilantro and/or green onion, serrano or jalapeño peppers, limes, and cotija cheese. That’s everything!
You can also zhuzh up the yogurt with some extras like my jalapeño ranch yogurt sauce. Or if you’re not a Greek yogurt fan, swap it for a smaller dollop of sour cream or light sour cream.
Prep Tips
You’re welcome to use an air fryer or oven to roast the potatoes. I prefer the air fryer since it’s quicker and makes extra crispy potatoes, but the longer cook time in the oven just means the ground turkey mixture can simmer for longer.
I used a T-Fal 12″ nonstick pan with a lid for the turkey. You’ll want to make sure and use a large pan for this one. If you don’t have a lid, pop a sheet pan over the top or just add extra broth or water as needed as the sauce reduces.
Ground Turkey vs the Field
Historically, ground beef has been my first choice for any mince recipe. But with beef prices going bananas in 2026, and the increased difficulty of finding extra lean beef, I’ve been cooking a lot more with ground turkey.
Specifically, extra lean 99/1 ground turkey breast. It’s hard to beat the price to grams of protein ratio, and you can hardly notice the lack of fat and beefy-ness with the right recipe. Here’s a handful of recent favorites:
- Mediterranean turkey and sweet potatoes
- high protein taco orzo
- sticky honey ginger turkey stir fry
- easy teriyaki noodles
I hope you enjoy these bowls and everything else you try from my blog. Recipe reviews are always appreciated if you do.
Catch ya later, tater.
Tex-Mex Ground Turkey and Potatoes
Ingredients
- 1 ½ Tablespoons Olive Oil, divided
- 24 oz Baby Gold Potatoes, quartered (or medium diced for larger potatoes)
- 1 teaspoon Granulated Garlic
- ½ teaspoon Black Pepper
- 16 oz Ground Turkey
- 1 small Red Onion, thinly sliced (or finely diced if you prefer)
- 1 can (15 oz) Fire Roasted Diced Tomatoes with Green Chiles
- 1 packet Taco Seasoning
- 2 cups Chicken Bone Broth
- 1 ⅓ cups Nonfat Greek Yogurt
- Cotija Cheese, Cilantro and Green Onion, Serrano or Jalapeño Peppers, and Limes, for serving
Instructions
- Toss the potatoes with 1 tablespoon of olive oil and the granulated garlic and black pepper. Air fry for 15-20 minutes at 375ºF, shaking a few times throughout. (Or bake in a 450ºF oven for 20-25 minutes on a parchment lined sheet pan.)
- Once the potatoes are cooking, heat ½ tablespoon of olive oil in a large pan over medium-high heat. Add the ground turkey and cook one side for 2-3 minutes until golden brown before breaking apart with a spatula. Add the red onion as you’re breaking the turkey apart and cook both until the turkey is fully cooked, another 3-4 minutes.
- Add the tomatoes, taco seasoning, and broth to the pan. Stir everything and cover the pan. Reduce the heat to medium-low and simmer until the potatoes are ready, stirring occasionally as needed.
- Add ⅓ cup of yogurt to each bowl (for 4 bowls) and spread around to coat the bottom in an even layer. Top each with about ½ cup (120g) of roasted potatoes and 1 ¼ cups (280g) of the ground turkey mixture.
- Garnish with cotija cheese, fresh green onion and cilantro, lime wedges, and sliced serrano or jalapeño peppers, if desired. (Not included in the nutrition facts below.)
