Turkey Taco Skillet
Solve weeknight dinner tonight with this quick turkey taco skillet! Made with simple pantry ingredients like ground turkey, it’s a lighter meal on its own or can be used as a delicious taco or burrito filling or delectable nacho topping. Trust me, this is one of those easy recipes you’ll wanna make again & again!
about this turkey taco skillet recipe
We’re definitely big fans of ground turkey around here!
Seriously. We use it in everything from Turkey Chili, to Turkey Meatballs, to Turkey Tacos, to Turkey Sloppy Joes, and alllllllll the ground turkey slow cooker recipes found in this recipe collection.
It’s such a versatile ingredient that pairs with loads of different flavors & spices, so today we’re pairing it with classic taco-inspired flavors like black beans, corn, fire-roasted tomatoes, cumin and garlic (because who doesn’t love tacos for dinner?).
As-is, this turkey taco skillet is a delicious, satisfying and totally tasty one-pan dinner, but it can also be made with a cooked grain like rice, quinoa or cauliflower rice if you like.
One of my favorite things to do is enjoy them as-is one night and then repurpose any leftovers into something that feels new & fresh the next day – serving it in tacos, as a burrito filling, in a rice bowl or even as a leveled-up nacho topping.
With so many options for how to serve this, it’s no wonder we find ourselves making this one on repeat week after week!
process & tips
This recipe is truly so simple to make!
By using ground turkey, frozen defrosted corn and canned ingredients (like already-cooked black beans & fire-roasted tomatoes), we’re saving tons of time and prep steps.
All you need to do is brown your ground turkey in a hot pan, season with some simple pantry spices, and then add your corn & canned ingredients.
Stir together and add any toppings you like, and just like that dinner is done – start to finish it can go from skillet to table in under 30 minutes!
Bonus points: since we’re making everything in one pan, clean up is a breeze (less dishes? Um…yes, please!).
ways to serve this turkey taco skillet
I love this on its own piled with toppings, the possibilities are endless but here’s a few of my favorite additions – shredded Mexican cheese blend, chips, salsa, sour cream, fresh cilantro, hot sauce, fresh sliced avocado, this easy 4-Ingredient Guacamole or warm tortillas on the side.
But it would also be delicious as a filling for tacos or burritos, as a deluxe nacho topping, or served on top of some crunchy romaine lettuce for an over-the-top taco salad power bowl!
For a more filling and substantial meal, you can serve it alongside your favorite grain – cooked quinoa, cooked rice or Cilantro Lime Cauliflower Rice would all be delicious with this skillet dinner!
ingredients & modifications
Ground turkey: I used 93% lean ground turkey, you can use an even leaner ground turkey if you like but it will be drier, less tender and less flavorful. Ground chicken or ground beef would also work great in this recipe.
Olive oil: I love the light, buttery flavor of the olive oil in this recipe. But you can also use any other neutral flavored cooking oil in its place like avocado, vegetable or canola oil.
Onions: The onions add so much flavor to this dish without a lot of extra effort on your part but you can omit them if you prefer. I find yellow onions work best for this recipe.
Garlic powder: I like the ease of using granulated garlic powder in this recipe, especially if you’re looking to keep this dish under 30 minutes from stovetop to table. But you can also use fresh garlic in its place if you like!
Ground cumin: The cumin, together with the garlic powder and onions, adds so much delicious, savory flavor to this dish.
Canned black beans: I love the convenience of already-cooked canned beans and always keep some on hand in my pantry. I used black beans for this recipe but you could also use canned pinto beans in their place.
Canned diced fire-roasted tomatoes: Another great, versatile ingredient to keep in your pantry! If you don’t like or can’t find fire-roasted tomatoes, regular diced tomatoes will also work great in this recipe.
Corn: Fresh or frozen corn will work great in this recipe. If using frozen corn, be sure to defrost it before adding to your skillet.
Kosher salt: Look for kosher salt with the regular iodized salt at the grocery store (it has a subtler flavor). Use less iodized salt if that’s what you have on hand.
If you’re looking for an easy paleo skillet recipe made with ground beef, I highly recommend trying this Beef and Sweet Potato Skillet next!
meal prep tips & how to store or freeze leftovers
Cooked ground turkey will keep well in the fridge for up to 3-4 days, in a sealed container
This recipe also freezes well, store in a sealed freezer friendly container for up to 2-3 months
This recipe can be made ahead! Perfect for meal prep on busy weeks (or anytime you need to feed a crowd quickly & easily).
more easy healthy skillet recipes
this recipe is…
Turkey Taco Skillet
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 teaspoon kosher salt, divided
- 1 pound ground turkey
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 15- ounce can black beans, drained and rinsed
- 15- ounce can diced fire-roasted tomatoes
- 1 cup frozen defrosted corn
Optional Serving Suggestions:
- shredded Mexican cheese blend, chips, salsa, sliced avocado, sour cream
- Heat the olive oil over medium heat in a large skillet. Add the onion, ¼ teaspoon salt, and stir to combine. Cook for 3 minutes, or until the onions soften, stirring occasionally.
- Add the ground turkey, breaking up with the back of a spoon. Sprinkle with ½ teaspoon salt, cumin, and garlic powder. Cook until the turkey is browned and cooked through, about 8 minutes, stirring occasionally.
- Add the black beans, tomatoes, corn, and remaining ¼ teaspoon salt, stirring to combine. Turn to medium low and simmer for 5 minutes for the flavors to combine.
- Sprinkle with cheese if using, then serve with optional serving suggestions if desired.