If you're looking for a healthy, quick weeknight dinner that's packed with flavor and ready in under 30 minutes, this Turkey Taco Skillet bowls 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!).
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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.
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 rice 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.
Ingredients
Method
- 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.3 teaspoon garlic, 1 pound ground turkey
- Season: Add taco seasoning and stir everything to coat the meat and veggies well.2 tablespoons taco seasoning mix
- Add beans and corn: Toss in the black beans and corn. Stir everything to combine.1 can black beans, 1 cup frozen corn
- Add salsa or tomato paste (optional): If using, stir in now with a splash of water if needed.1-2 tablespoons chunky salsa
- 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.grated mexican cheese
- Serve: Scoop into bowls and top with your favorite taco toppings.your favorite taco toppings
- If you loved this recipe, please leave a 5-star rating and review below!
Nutrition
Notes
- For a quick fix, use a frozen veggie mix.
- Cook once, eat 2-3 times - Double the recipe and store half for later in the week. This skillet reheats really well and saves you from cooking again.
- Prep veggies ahead - Dice the onion and bell peppers 2-3 days in advance and store in an airtight container. Dinner comes together in minutes.
- Pre-cook your protein - You can fully cook the turkey mixture (without cheese), cool it, and refrigerate. When ready to eat, just reheat and add cheese on top.
- Portion into containers - Divide into individual meal prep containers for easy grab-and-go lunches. Add rice or quinoa if you want a more filling meal.
- Turn it into multiple meals - Use leftovers in different ways:
- Wrap in tortillas for tacos or burritos
- Add to bowls with rice or greens
- Make quesadillas the next day
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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