Ground Turkey Taco Skillet is a one-pan, flavor-packed meal that combines lean ground turkey, beans, veggies, and melty cheese with bold taco seasoning. It’s easy to prepare, nutritious, and endlessly customizable—perfect for quick weeknight dinners.
Why You’ll Love This Recipe
- One-pan convenience: Everything cooks in a single skillet for fast prep and easy cleanup.
- Healthy and hearty: High in protein, low in fat, and filled with veggies and fiber.
- Family favorite: A crowd-pleasing recipe that’s easy to customize with your favorite toppings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive or avocado oil
- Lean ground turkey (93% or 99%)
- Onion, diced
- Bell pepper, diced
- Taco seasoning (or homemade blend of chili powder, cumin, paprika, garlic powder, oregano)
- Salsa or diced tomatoes
- Black or pinto beans, drained and rinsed
- Corn (fresh, frozen, or canned)
- Shredded Mexican blend or cheddar cheese
- Optional toppings: avocado, cilantro, sour cream, jalapeños, lime wedges, tortilla chips
directions
- Heat oil in a large skillet over medium-high heat.
- Add diced onion and bell pepper; sauté for 2–3 minutes until softened.
- Add ground turkey, breaking it up with a spatula. Cook until browned and cooked through.
- Stir in taco seasoning, salsa or tomatoes, beans, and corn. Mix well and simmer for 3–4 minutes.
- Sprinkle cheese evenly over the top. Cover and cook another 2–3 minutes until cheese is melted.
- Serve hot with desired toppings.
Servings and timing
- Servings: 4
- Prep time: 5 minutes
- Cook time: 15–20 minutes
- Total time: 20–25 minutes
Variations
- Make it spicy: Add chopped jalapeños or a dash of cayenne pepper.
- Add grains: Stir in cooked rice or quinoa for a more filling dish.
- Vegetarian: Use plant-based crumbles or double the beans.
- Low-carb option: Skip the beans and corn; serve over lettuce for a taco salad.
- Add greens: Mix in spinach or kale toward the end of cooking.
storage/reheating
- Storage: Refrigerate in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals until hot.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use ground beef instead of turkey?
Yes, ground beef or ground chicken are excellent alternatives.
Is it gluten-free?
Yes, as long as your taco seasoning and salsa are certified gluten-free.
Can I use canned corn?
Yes, just drain it well before adding.
What kind of beans work best?
Black beans and pinto beans are classic choices, but you can use kidney or white beans too.
Can I prep it in advance?
Yes, cook the skillet meal and reheat when ready to serve.
What can I serve it with?
Try over rice, in tortillas, as a dip with chips, or over lettuce for a taco bowl.
How can I make it dairy-free?
Omit the cheese or use a dairy-free shredded cheese alternative.
Can I double the recipe?
Absolutely—just use a larger skillet or cook in batches.
Is it freezer-friendly?
Yes, cool completely before freezing in an airtight container.
How do I prevent it from drying out when reheating?
Add a splash of water or broth and stir while reheating to retain moisture.
Conclusion
Ground Turkey Taco Skillet is a fast, flexible, and delicious one-pan dinner that’s as easy to prepare as it is to love. It’s a healthy alternative to traditional tacos and perfect for busy nights, leftovers, or meal prepping. Make it once, and it’ll become a staple in your weekly rotation.
Print
Ground Turkey Taco Skillet
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican‑American
- Diet: Low Fat
Description
A quick, flavorful one‑pan skillet dinner featuring lean ground turkey simmered with taco spices, beans, corn, and veggies—ideal for busy weeknights.
Ingredients
- 1 lb lean ground turkey
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 2 tbsp tomato paste (optional, for thickness)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt & pepper, to taste
- 2 tbsp olive oil (for sautéing)
- Optional toppings: shredded cheese, avocado, chopped cilantro, sour cream, lime wedges
Instructions
- Heat olive oil in a large skillet over medium‑high heat. Add diced onion and bell pepper; sauté for 3–4 minutes until softened.
- Add minced garlic and cook another 30 seconds until fragrant.
- Add ground turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 5–6 minutes.
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Mix to coat the turkey and vegetables evenly.
- Add black beans, corn, diced tomatoes with chilies, and tomato paste (if using). Stir to combine.
- Reduce heat to medium‑low, cover and simmer for 8–10 minutes, stirring occasionally, until heated through and flavors meld.
- Taste and adjust seasonings if needed—add more salt, pepper, or spices to taste.
- Serve directly from the skillet and top with desired garnishes like cheese, avocado, cilantro, sour cream, and lime wedges.
Notes
- Swap ground turkey with ground chicken or beef if preferred.
- Add a diced jalapeño or a pinch of cayenne for extra heat.
- Use red kidney or pinto beans in place of black beans.
- For a low-carb version, omit beans and serve over cauliflower rice.
- Leftovers store well for up to 4 days in the fridge—reheat on stovetop or microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 75 mg