Turkey Taco Skillet Recipe

This turkey taco skillet offers a twist on my chicken burrito casserole recipe, with slightly fewer carbs and a much quicker prep time. It’s not limited to standalone enjoyment; you can pair it with steamed vegetables, rice, or even serve it over lettuce for a speedy taco salad. Whether you’re seeking a rapid weeknight dinner or preparing meals in advance for a week’s worth of wholesome lunches, this turkey taco skillet has you covered.

Turkey Taco Skillet

Ready in just 30 minutes, this wholesome turkey taco skillet is a perfect weeknight dinner! While the recipe calls for ground turkey, you have the flexibility to opt for ground chicken or beef.

Ingredients

1 lb. ground turkey
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
4 ripe tomatoes, diced OR 15oz can diced tomatoes
15oz can black beans, strained and rinsed
1 cup frozen corn
1 tablespoon chili powder
1 tablespoon cumin
1/4 teaspoon crushed chili flakes (optional)
1/2 teaspoon salt
5oz Havarti or Monterey Jack cheese, grated
Green onion, to serve (optional)
Cilantro, to serve (optional)

Instructions

In a large ovenproof skillet, heat olive oil over medium-high heat. Add diced onion, red bell pepper, and green bell pepper. Cook for 4-5 minutes until they become tender, and the onions turn translucent.
Add the ground turkey and cook, breaking it apart with the back of a wooden spoon, until no pink remains, approximately 4-5 minutes.
Introduce minced garlic, chili powder, cumin, chili flakes (if desired), and salt. Continue cooking for an additional 1-2 minutes until the garlic is tender, and the spices become fragrant.
Incorporate diced tomatoes (if using fresh tomatoes, add 1/4 cup of water), black beans, and corn. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 8-10 minutes, allowing the liquid to reduce slightly.
Turn on the oven’s broil setting, sprinkle the grated cheese evenly over the skillet, and transfer it to the oven for 2-3 minutes, or until the cheese turns golden and bubbly.
Optionally, garnish with green onions and cilantro. Serve immediately or refrigerate for up to 5 days or freeze for 3 months.