Turkey Taco Skillet
This Turkey Taco Skillet is a one-pan, family-friendly meal packed with lean ground turkey, hearty beans, colorful veggies, and bold Tex-Mex flavors. Ready in just about 30 minutes, it’s perfect for busy weeknights and can be served with tortillas, over rice, or scooped up with tortilla chips for a satisfying dinner everyone will love.
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.