Ready in 30 minutes, this healthy turkey taco skillet is a perfect weeknight dinner! This taco skillet recipe calls for ground turkey, but you could certainly use ground chicken or ground beef instead.
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:6 servings 1x
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 corn, frozen
1 tablespoon chilli powder
1 tablespoon cumin
1/4 teaspoon crushed chillies (optional)
1/2 teaspoons salt
5oz Havarti or Monterey Jack cheese, grated
Green onion, to serve (optional)
Cilantro, to serve (optional)
In a large ovenproof skillet, warm olive oil on medium-high heat. Add onion, red bell pepper and green bell pepper and cook for 4-5 minutes until tender and onions are translucent.
Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 4-5 minutes.
Add garlic, chilli powder, cumin, chilli flakes and salt and cook for an additional 1-2 minutes until garlic is tender and spices are fragrant.
Add tomatoes (if you are using ripe tomatoes add 1/4 cup of water as well), black beans and corn, and bring to a light boil, then reduce the heat to low and simmer until the liquid has reduced slightly, 8-10 minutes.
Turn the oven to the broil setting, sprinkle the grated cheese over the top of the skillet and then transfer to the oven for 2-3 minutes or until the cheese is golden and bubbly.
Sprinkle with green onion and cilantro (optional) and serve immediately, or allow to cool completely and store in the fridge for up to 5 days or the freezer for 3 months.