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A close-up view of the savory ground turkey taco skillet simmering with corn, black beans, and peppers before the cheese topping is added.

Ground Turkey Taco Skillet: Your New 30-Minute Dinner Hero

This Ground Turkey Taco Skillet is the ultimate one-pan meal for busy weeknights! Ready in 30 minutes, this cheesy, flavorful, and healthy skillet is packed with lean protein, black beans, corn, and savory taco seasonings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 lb Lean Ground Turkey 93/7 lean is recommended
  • 1 cup Diced Yellow Onion About 1 medium onion
  • 1 cup Diced Red Bell Pepper About 1 medium pepper
  • 3 cloves Garlic minced
  • 1 oz Taco Seasoning 1 standard packet, or 2-3 tbsp homemade
  • 15 oz Black Beans canned, rinsed and drained
  • 15 oz Corn canned or frozen, drained
  • 10 oz Diced Tomatoes with Green Chiles undrained (like Ro-Tel)
  • 1.5 cups Shredded Mexican Cheese Blend or sharp cheddar
  • Fresh cilantro, sour cream, avocado for serving

Equipment

  • 1 Large Skillet A 12-inch skillet or Dutch oven works best.
  • 1 Spatula or Wooden Spoon

Method
 

  1. In a large skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it apart, until browned (5-7 minutes). Drain excess fat.
  2. Add diced onion and bell pepper to the skillet. Cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 more minute until fragrant.
  3. Stir in taco seasoning. Add the undrained diced tomatoes with green chiles, drained black beans, and corn. Bring to a simmer and cook for 5-7 minutes to let flavors meld.
  4. Reduce heat to low. Sprinkle cheese evenly over the top, cover, and let it melt for 2-3 minutes until bubbly.
  5. Remove from heat. Garnish with optional toppings like cilantro, sour cream, and avocado. Serve warm.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Low-Carb Tip: Omit the corn and beans for a keto-friendly version. You can add more bell peppers or cauliflower rice.
Meal Prep: This recipe is perfect for meal prep! Portion it out for easy lunches throughout the week.