Turkey Taco Skillet
Turkey taco skillet browns lean ground turkey with peppers, beans, and classic taco spices for a lighter Mexican-inspired USA weeknight dinner. Cook turkey to 165°F, then pile into tortillas or bowls with fresh toppings.
🛒Ingredients
- 1 pound ground turkey (93% lean)
- 1 tablespoon olive oil
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons taco seasoning
- 2/3 cup water or broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa
- 1 cup frozen corn
- Salt to taste
- Tortillas or rice for serving
- Toppings: cheese, lettuce, tomato, avocado, cilantro
🔧Kitchen Tools Needed
- Large skillet
- Wooden spoon
- Instant-read thermometer
📝Instructions
- 1
Heat oil in a large skillet over medium-high. Cook turkey, pepper, and onion, breaking up meat, until turkey reaches 165°F and no pink remains, 7–9 minutes. Add garlic 30 seconds.
- 2
Stir in taco seasoning, water, beans, salsa, and corn. Simmer 5–7 minutes until slightly thickened and steaming hot.
- 3
Taste and adjust salt.
- 4
Serve in tortillas or over rice with toppings. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 360
🏷️Recipe Tags
❓Frequently Asked Questions
Why is turkey dry?
Do not overcook past 165°F, and keep salsa/beans in the pan for moisture.
Beef instead?
Use ground beef cooked to 160°F with the same method.
Meal prep?
Yes — cool and portion up to 3 days; add fresh toppings when serving.
Low sodium?
Use no-salt beans, low-sodium salsa, and homemade taco spice without salt.
