Skip the fuss and pack in the flavor with this easy-to-make one-pan dish!
Don’t you just love a one-skillet dinner that comes together in less than half an hour? I know I do. This recipe for turkey taco skillet fits that model, making mealtime a breeze with ingredients you likely have on hand or can easily pick up at the grocery store. Besides, this dish is so versatile, it lends itself to a wide array of substitutions or variations to simplify your life further.
Mexican recipes were some of my favorites to cook when my kids were young because they are so easy. That’s also why I love this turkey taco skillet recipe! In fact, it’s so simple and quick that I don’t even take shortcuts, like buying pre-shredded cheese. It’s always better to shred your cheese from a block to avoid the added cellulose and other fillers that keep shredded cheese from sticking in the bag. I opt for a mix of cheddar and pepper jack to complement the south-of-the-border flavors of this dish.
It delivers all the deliciousness of a taco with none of the mess! You get the savoriness of turkey cooked with onion and garlic, deepened by the complexity of the dry seasoning blend. The tomatoes and chiles, black beans, and corn bring in tons of texture and those familiar Mexican flavors, while the cheese, green onions, and sour cream keep it creamy, dreamy, and fresh.
One recipe, endless possibilities
When it comes to versatility, this recipe is a winner. You can follow the ingredients and directions as written—or change things up and add a red onion. Try swapping the turkey for ground beef, chicken, pork, or lamb. Increase or decrease the amount of seasonings to suit your taste. Make this dish with kidney, great northern, or pinto beans instead of black beans. Canned corn is a fine stand-in for frozen—but corn cut from cobs that you’ve boiled, roasted, or grilled would add incredible flavor. Adding diced roasted peppers would add a nice smokiness to the dish. Mix in some cooked rice, quinoa, or cauliflower rice for a heartier dish. Sauté chopped bell peppers with the onion, or add some chopped spinach towards the end of the cooking time. Let your imagination go wild! After all, variety is the spice of life.
How do I store leftovers?
I love dishes like this that are easy to make and store for future use. Allow your leftovers to cool slightly, then transfer them to an airtight container and refrigerate them within 2 hours. They’ll keep in the fridge for up to 3 days. If you want to store them longer, place chilled leftovers in a freezer-safe container and freeze for up to 3 months. Place a layer of plastic wrap directly on top to prevent freezer burn, or use a freezer bag to squeeze out the air. Thaw overnight in the fridge. Reheat on the stovetop until piping hot throughout.
Serving suggestions
There are so many ways to enjoy this turkey taco skillet. You can wrap it in Keto Tortillas, Cauliflower Tortillas, Gluten-Free Tortillas, or your favorite burrito or soft taco shells. You can even make lettuce wraps! Serve it with these Keto Tortilla Chips, Fried Tortilla Chips, or Air-Fryer Tortilla Chips. Add a side of Cheesy Mexican Rice or this delicious Mexican Chopped Salad. And don’t forget the Sopapillas for dessert!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 small yellow onion diced
- 1/2 teaspoon garlic powder
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon freshly cracked black pepper
- 1 can diced tomatoes with green chilis (10 ounces)
- 1 can black beans (15 ounces) drained
- 1 cup frozen corn
- 3/4 cup Mexican cheese blend shredded
- Green onions sliced, for garnish
- Sour cream for garnish, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook for 3-4 minutes, breaking it up with a spatula as it starts to brown.
- Once the turkey is partially cooked, add the diced onion. Keep cooking until the onion becomes tender, about 2-3 minutes.
- In a small bowl, combine the garlic powder, chili powder, smoked paprika, ground cumin, cayenne pepper, dried oregano, salt, and black pepper.
- Stir the prepared spice mix into the meat mixture and cook for 1-2 minutes to allow the flavors to meld. Continue cooking the meat, stirring occasionally, until it's fully cooked with no pink remaining, about 3-4 more minutes.
- Once the meat is fully cooked, add the diced tomatoes with green chiles, drained black beans, and frozen corn. Stir well and let the mixture heat through for about 3-4 minutes.
- Adjust the salt and pepper as needed. Stir in 1/2 cup of cheese, then sprinkle the remaining cheese on top. If desired, cover for a few minutes to melt the cheese.
- Remove from heat and add the green onions. Serve immediately with sour cream if you like.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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