This ground turkey taco skillet comes together in 20-minutes in one pan with black beans, canned tomatoes, corn, and pantry spices. Serve it as-is with toppings, use it as a taco or burrito filling, or spoon it over rice for a quick bowl.

A large skillet filled with avocado, ground turkey, and chopped vegetables.

5 star review

“Another fantastic recipe – thank you Robyn! So easy, tasty, filling, and healthful. ”

– Emily
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20-Minute Turkey Taco Skillet with Beans and Corn

We’re definitely big fans of ground turkey around here, as it’s such a versatile ingredient that pairs with loads of different flavors and spices. So today I’m 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?).

One thing I’ve learned from testing this recipe is that fat content matters more than you’d think with ground turkey. I recommend 93% lean, as the small amount of fat keeps the skillet juicy and well-seasoned in a way that extra lean simply can’t match. The fire-roasted tomatoes and black beans also add moisture and body to the sauce, so everything stays saucy rather than dry even after reheating.

As-is, this turkey taco skillet is a satisfying, high-protein dinner, and that’s how I like to serve it on the day I make it. One of my favorite things to do is to repurpose any leftovers into something that feels new and fresh the next day, like serving it in tacos, as a burrito filling, in a rice bowl, or even as a nacho topping. With so many options for how to serve this, it’s no wonder I find myself making this one on repeat week after week!

And for another fast ground turkey skillet dinner, my turkey zucchini recipe uses the same one-pan method and comes together in under 30 minutes. And if you love the taco flavor profile, my ground turkey sweet potato skillet swaps the beans and corn for sweet potatoes and a chipotle honey sauce. So good!

A wooden spoon in a skillet filled with ground turkey, chopped vegetables, and sliced avocado.

Testing Notes for Easy Turkey Taco Skillet

  • Don’t stir the turkey constantly while browning. Let it sit undisturbed for a few minutes on one side before breaking it up. This gives it some color and adds flavor you won’t get from constant stirring.
  • Fire-roasted tomatoes make a difference. I tested this with regular diced tomatoes and fire-roasted and the fire-roasted version adds a smokier, more developed flavor without any extra work.
  • Serve it multiple ways from one batch. On day one I like it straight from the skillet with toppings (avocado and cilantro are a must IMO). Leftovers work well as a taco filling, burrito bowls, or nacho topping, and I love that this one reheats without drying out.
A skillet filled with beans, corn, ground turkey, avocado, and bell peppers.
A large skillet filled with avocado, ground turkey, and chopped vegetables.
5 stars (8 ratings)

Ground Turkey Taco Skillet (with Beans and Corn)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 4
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
This ground turkey taco skillet comes together in 20-minutes with black beans, corn, and pantry spices for a protein-packed weeknight dinner.
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Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 teaspoon kosher salt, divided
  • 1 pound 93% lean dark meat ground turkey
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon smoked paprika
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can diced fire-roasted tomatoes
  • 1 cup frozen defrosted corn

Equipment

  • Large Skillet

Instructions 

  • 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, garlic powder, and smoked paprika. 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.

Notes

  • Optional Topping Suggestions: shredded Mexican cheese blend, chips, sliced avocado, sour cream.
Course: dinner, Main Course
Cuisine: American, Mexican

Nutrition Information:

Serving: 1 (of 4), Calories: 331kcal, Carbohydrates: 34g, Protein: 36g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 62mg, Sodium: 714mg, Potassium: 804mg, Fiber: 10g, Sugar: 5g, Vitamin A: 566IU, Vitamin C: 9mg, Calcium: 86mg, Iron: 4mg
Nutrition disclaimer
Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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