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–+ servings
Delicious ground turkey taco skillet topped with cheese and fresh ingredients.

Ground Turkey Taco Skillet

A quick and flavorful one-pan meal featuring seasoned ground turkey, peppers, onion, black beans, corn, and tomatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey Use lean or regular ground turkey depending on your preference.
  • 1 each bell pepper, diced Any color is acceptable.
  • 1 each onion, chopped
  • 1 can black beans, drained and rinsed Use low-sodium beans if watching salt.
  • 1 can corn, drained Use low-sodium corn if watching salt.
  • 1 packet taco seasoning (about 1 oz)
  • 1 cup diced tomatoes (canned or fresh) Swap for fresh tomatoes and a splash of water for less sodium.
Optional Toppings
  • shredded cheese
  • avocado
  • cilantro
Seasoning
  • to taste salt
  • to taste pepper

Method
 

Cooking
  1. Preheat a large skillet over medium heat.
  2. Add the ground turkey. Break it up and cook until all pink is gone, about 5–7 minutes.
  3. Push the turkey to one side, add the chopped onion and diced bell pepper to the skillet. Cook for 3–4 minutes until softened.
  4. Stir the onion and pepper into the turkey.
  5. Add the black beans, corn, diced tomatoes, and taco seasoning. Mix until evenly combined.
  6. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally to prevent sticking.
  7. Taste and season with salt and pepper as needed.
  8. Serve hot in taco shells, over rice or lettuce bowls, or straight from the skillet with your favorite toppings.

Nutrition

Serving: 1Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 3gSodium: 600mgFiber: 8gSugar: 4g

Notes

Cool leftovers quickly and refrigerate within two hours. Store in an airtight container for up to 3–4 days. To freeze, portion into freezer-safe containers and keep for up to 3 months. Thaw overnight in the fridge, then reheat gently.

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