If you’re in the mood for something hearty, flavorful, and fast (without piling up a mountain of dishes), let me introduce you to my Turkey Taco Skillet! It’s exactly what it sounds like—a big, cozy skillet of seasoned ground turkey, colorful veggies, beans, and melty cheese, all seasoned like your favorite tacos. It’s the kind of meal you can whip up on a random Tuesday night but still feel pretty excited about when you sit down to eat.
This recipe came into my regular rotation because honestly, I needed something that could check a lot of boxes: quick, tasty, healthy-ish, and picky-eater approved. Plus, it’s endlessly customizable depending on what you have in the fridge. Need dinner in under 30 minutes with minimal cleanup? This skillet is your new best friend.
Why You’ll Love This Recipe
- One-pan magic: Everything cooks in one skillet—less mess, less stress!
- Fast and easy: Ready in about 25–30 minutes from start to finish.
- Packed with flavor: Taco seasoning, salsa, and a hint of cheese make every bite a party.
- Healthier twist: Using ground turkey keeps it lighter without sacrificing that comforting, hearty feel.
- Great for meal prep: Stays delicious in the fridge and reheats like a dream.
- Family-friendly: Even the pickiest eaters usually love anything “taco.”
- Flexible: Pile it into taco shells, wrap it up in a burrito, serve it over rice, or eat it straight from the pan!
Ingredients You’ll Need
- Ground turkey – Lean or extra lean works great. You could even swap for ground chicken or beef if you like.
- Taco seasoning – Store-bought or homemade both work! (I like to mix my own to control the salt.)
- Onion – Adds a savory base flavor—yellow, white, or red onions all work.
- Bell pepper – Any color you love for some crunch and sweetness.
- Black beans – Drained and rinsed. Adds protein and fiber.
- Salsa – Use your favorite jarred salsa to create a quick, flavorful sauce.
- Shredded cheese – Cheddar, Monterey Jack, or a Mexican blend melts beautifully on top.
- Olive oil – For sautéing the veggies and turkey.
- Salt and pepper – To season everything just right.
- Optional toppings – Sour cream, avocado, cilantro, jalapeños, lime wedges… go wild!
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Sauté the onion and pepper
Heat a drizzle of olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and sauté for about 4–5 minutes, until they’re softened and starting to get a little golden.
Step 2: Brown the turkey
Push the veggies to the side and add the ground turkey to the pan. Break it up with your spoon and cook until it’s no longer pink, about 5–7 minutes. Season with a little salt and pepper while it cooks.
Step 3: Add seasoning and salsa
Sprinkle the taco seasoning evenly over the turkey and veggie mixture. Pour in the salsa and stir everything together. Let it simmer for a couple of minutes to let the flavors meld.
Step 4: Add the beans
Stir in the black beans. If the mixture looks a little dry, you can add a splash of water or chicken broth to loosen it up. Let it all heat through, about 2–3 more minutes.
Step 5: Top with cheese
Sprinkle the shredded cheese all over the top. Cover the skillet with a lid (or just a big plate if you don’t have a lid!) and let it sit for a couple of minutes until the cheese is perfectly melty.
Step 6: Garnish and serve
Top with your favorite extras—fresh cilantro, avocado slices, a squeeze of lime juice, a dollop of sour cream—and dive in!
Helpful Tips
- Customize it: Add corn, zucchini, or even spinach if you want extra veggies. You can also swap out black beans for pinto beans if that’s what you have.
- Turn it into a meal kit: Serve it with tortillas for a DIY taco night, or over a bed of rice or quinoa for a burrito bowl vibe.
- Make it spicier: Add a diced jalapeño with the onions and peppers, or choose a spicier salsa.
- Storage tips: Leftovers keep well for up to 4 days in an airtight container in the fridge.
- Freezing: You can freeze the cooked mixture (without the cheese) for up to 2 months. Thaw overnight in the fridge and reheat before adding fresh cheese and toppings.
- Double it: This recipe is super easy to double if you’re feeding a crowd or want to stock your freezer with easy meals.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Definitely! It reheats beautifully, so it’s great for meal prep. Just store it in the fridge and reheat gently in the microwave or on the stove.
Can I use ground beef instead of turkey?
Absolutely. Just drain off any excess fat after browning if you use a fattier beef.
What if I don’t have salsa?
You can substitute with a can of diced tomatoes (drained) plus a little extra seasoning (like cumin, chili powder, and garlic powder) to keep the flavor bold.
Is this skillet spicy?
It depends on your salsa and taco seasoning! If you want it mild, use a mild salsa and seasoning blend. If you like heat, choose a spicier salsa or add hot sauce to taste.
Can I make it dairy-free?
Sure thing! Just skip the cheese or use a dairy-free alternative. The skillet is still super flavorful without it.
I seriously make this Turkey Taco Skillet at least once a week—it’s that good and that easy. Whether I’m meal prepping lunches for the week or scrambling for a quick dinner after a crazy day, it never lets me down.
Give it a try and let me know what you think! I’d love to hear if you add your own twist to it—there are so many fun ways to make it your own.
Turkey Taco Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon taco seasoning or homemade
- 1 15 oz can black beans, drained and rinsed
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
- ½ cup frozen corn
- ½ cup shredded cheddar or Mexican blend cheese optional
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Cook the turkey: Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spatula, until browned and cooked through, about 5–6 minutes.
- Sauté the veggies: Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook, stirring occasionally, until the veggies soften, about 5 minutes.
- Add garlic and seasoning: Stir in the minced garlic and taco seasoning. Cook for another minute until fragrant.
- Add beans, tomatoes, and corn: Pour in the black beans, diced tomatoes with green chiles, and frozen corn. Stir to combine everything well. Let it simmer for 5–7 minutes to heat through and allow the flavors to meld.
- Add cheese (optional): Sprinkle the shredded cheese over the top and cover the skillet for 2–3 minutes until the cheese melts.
- Season and serve: Taste and adjust with salt and pepper if needed. Garnish with chopped fresh cilantro and a squeeze of lime before serving.
Notes
- Make it spicy by adding a diced jalapeño or extra crushed red pepper flakes when cooking the veggies.
- To keep it dairy-free, simply omit the cheese.
- Serve it over rice, cauliflower rice, quinoa, or in taco shells for a different spin!
- Leftovers keep well for up to 3 days in the refrigerator and are great for meal prep.
- You can also freeze portions in airtight containers for up to 2 months.
