If you’re looking for a healthy, quick dinner that’s packed with flavor and ready in under 30 minutes, this Turkey Taco Skillet is a must-try. One pan, lean protein, fiber-packed beans, and gooey cheese—it’s the kind of dinner that keeps everyone happy (and full!).
Ingredients
- Ground turkey – I use lean (93/7) ground turkey for less fat but still great flavor. You can also use ground chicken or beef.
- Onion – I usually go with yellow or sweet onion for a mild base flavor, but red onion works too.
- Bell peppers – I like a mix of red, yellow, and green for color and flavor. Whatever you have works!
- Garlic – Freshly minced or pre-grated. It brings the whole skillet to life.
- Black beans – Rinse and drain well. You can sub kidney or pinto beans if needed.
- Frozen corn – I love grilled sweetcorn in this, but plain frozen works perfectly.
- Chunky salsa (optional) – Adds moisture and a tomato boost. I sometimes sub tomato paste with a little water.
- Grated Mexican cheese – Melts beautifully and gives that classic taco flavor. You can also use cheddar, Monterey Jack, or a dairy-free alternative. I always recommend grating your own cheese—it melts smoother and skips the anti-caking additives in pre-shredded bags.
- Taco toppings – Sour cream, avocado, jalapeños, or fresh cilantro... make it your own!
📋 You can find the full ingredient list in the Recipe Card below the article.
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How To Make Turkey Taco Skillet
- Prep the veggies: Dice your onion and bell peppers. Mince the garlic if you haven’t already.
- Sauté the base: Heat oil in a skillet over medium-high heat. Add onion and peppers, cooking until softened, about 5–6 minutes.
- Add garlic and turkey: Stir in garlic and ground turkey. Break it up with a spoon and cook until browned.
- Season: Add taco seasoning and stir everything to coat the meat and veggies well.
- Add beans and corn: Toss in the black beans and corn. Stir everything to combine.
- Add salsa or tomato paste (optional): If using, stir in now with a splash of water if needed.
- Add cheese: Sprinkle cheese evenly over the skillet, then cover with a lid. Let it sit until the cheese is melted and gooey, about 2–3 minutes.
- Serve: Scoop into bowls and top with your favorite taco toppings.
Tips
- Use homemade taco seasoning – It's super easy and lets you control the salt and spice levels.
- Swap the beans – Pinto, kidney, or even lentils can be used instead of black beans.
- Add greens – Stir in some baby spinach or kale at the end for a boost of nutrients.
- Make it spicier – Add chopped jalapeños, red chili flakes, or hot salsa.
- Make it creamy – A spoonful of sour cream or plain Greek yogurt stirred in at the end is amazing.
- Go dairy-free – Use a dairy-free shredded cheese or just skip it—the skillet is still delicious.
- Add rice or quinoa – Make it a burrito bowl-style meal by stirring in pre-cooked grains.
- Try tomato paste – If you don’t have salsa, a squeeze of tomato paste and a splash of water works too.
- Don’t skip the lid – Melting the cheese under a lid gives the skillet that cozy, cheesy finish.
- Double it for meal prep – This recipe doubles well and stores great for lunch the next day.
Freezing And Storing Instructions
- To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
- To Freeze. Cool completely, then freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- To Make Ahead. Prep all ingredients (dice veggies, measure spices) so the cooking step is super quick.
- To Reheat. Warm in a skillet over medium heat or microwave in 30-second bursts, stirring in between.
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Recipe Card
30-Minute Turkey Taco Skillet
This easy Turkey Taco Skillet is a one-pan, 20-minute dinner made with lean turkey, black beans, and cheese—perfect for busy weeknights and healthy family meals.
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INGREDIENTS
- 1 pound ground turkey, I like lean
- 1 cup regular or sweet onion, diced
- ½ cup bell peppers, I like to use multicolor
- 3 teaspoon garlic, minced/grated
- 1 tablespoon olive oil, or your preferred cooking oil
- 2 tablespoons taco seasoning mix
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, sweetcorn or grilled corn
- 1-2 tablespoons chunky salsa, optional
- grated mexican cheese, for serving, you’ll need about 1-2 cups
- your favorite taco toppings, for serving
INSTRUCTIONS
- Prep the veggies: Dice your onion and bell peppers. Mince the garlic if you haven’t already.
- Sauté the base: Heat oil in a skillet over medium-high heat. Add onion and peppers, cooking until softened, about 5–6 minutes.
- Add garlic and turkey: Stir in garlic and ground turkey. Break it up with a spoon and cook until browned.
- Season: Add taco seasoning and stir everything to coat the meat and veggies well.
- Add beans and corn: Toss in the black beans and corn. Stir everything to combine.
- Add salsa or tomato paste (optional): If using, stir in now with a splash of water if needed.
- Add cheese: Sprinkle cheese evenly over the skillet, then cover with a lid. Let it sit until the cheese is melted and gooey, about 2–3 minutes.
- Serve: Scoop into bowls and top with your favorite taco toppings.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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