Turkey Taco Skillet
Ready in one pan in 30 minutes, this ground turkey taco skillet is a quick, easy, and healthy dinner idea. Serve it with rice or tortilla chips for a tasty family-friendly meal.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Stovetop
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Cuisine: Tex-Mex
Category:
Method:
Cuisine:Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound ground turkey
- 1 tablespoon chilli powder
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon crushed chillies (optional)
- 1 teaspoon salt
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup shredded Havarti or Monterey Jack cheese
Optional toppings:
- Cilantro, chopped
- Green onions, chopped
- Avocado, sliced
- Limes, cut into wedges
Instructions
- Preheat the oven to 400°F.
- In a large pan or cast-iron skillet on medium heat, warm the olive oil, then add the diced onion and bell peppers, and cook for 3-4 minutes until tender.
- Add the ground turkey and cook, breaking it up with a wooden spoon or spatula, for 5-6 minutes until mostly cooked through.
- Add the chili powder, paprika, garlic powder, cumin, crushed chilies, and salt, stir to combine with the turkey mixture, and cook for 30 seconds to 1 minute until fragrant.
- Add the tomatoes, black beans, and frozen corn, stir to combine with the ground turkey mixture, and allow to cook for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.
- Top the ground turkey mixture with shredded cheese and then transfer the skillet to the oven for 5-10 minutes until the cheese melts and the top is golden brown.
- Once the cheese has melted, remove the skillet from the oven and allow to cool slightly before serving with chopped cilantro and toppings of your choice.
- Any leftovers can be cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Taco Seasoning: Omit the chili powder, paprika, garlic powder, cumin, and crushed chilies, and use 3 tablespoons of taco seasoning.
To use Pinto Beans: Swap the black beans for 1 can (15 ounces) pinto beans.
Nutrition
- Serving Size: 1 serving
- Calories: 498 calories
- Sugar: 10 grams
- Fat: 23 grams
- Carbohydrates: 39 grams
- Fiber: 12 grams
- Protein: 39 grams
Find it online: https://kaynutrition.com/turkey-taco-skillet/
