One of my goals is to give you not only as many meals as possible that are ready in under 30 minutes, but also as many meals as possible that can be made in one dish. Because after preparing a meal, who wants to wash dishes? This turkey taco skillet is one of our new favorites because in addition to being ready in under 30 minutes and using only one dish, it’s got a healthy amount of veggies snuck in. You can wrap this up in a tortilla, or eat it all by itself. I top mine with all my favorite taco toppings: salsa, avocado, some extra cheese, sour cream, and fresh cilantro. A handful of crushed tortilla chips is the final step for a perfect easy dinner that reheats well for lunch the next day.
Start by heating your olive oil in a large skillet. An oven-safe skillet is best for this but it’s not mandatory because the cheese will melt well enough without the skillet going into the oven. Put your ground turkey into the skillet and break it up into pieces as it browns. You can also use ground beef or ground chicken but I always seem to have a pound of ground turkey in my freezer. Add your onions, bell pepper, jalapeno, and chopped mushrooms. Since mushrooms have a meaty texture, I love adding them to recipes to make them feel more “meaty” while adding extra veggies. Chopped zucchini, sweet potato, or butternut squash are all veggies that you can sneak in here. Next, add in your canned black beans, corn, and diced tomatoes. Stir it to combine and add your seasonings: salt, pepper, garlic powder, chili powder, cumin, and oregano.
My kids like this with some cheese quesadillas on the side, I like mine in a bowl with shredded lettuce and my favorite taco toppings. You could also add rice, quinoa, or farro to your bowl to make it a grain bowl or wrap it in a tortilla. The possibilities are endless! This easy turkey taco skillet is yours to enjoy with just one dish to clean up. Enjoy!
- 2 tbsp. olive oil
- 1 lb. ground turkey
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and chopped
- 1 cup chopped mushrooms
- 1 can black beans, rinsed and drained
- 1 can corn, rinsed and drained
- 1 can diced tomatoes
- 2 tsp. salt + more to taste
- ½ tsp. pepper
- 2 tsp. garlic powder
- 2 tsp. chili powder
- 2 tbsp. cumin
- ½ tbsp. oregano
- 1½ cups shredded Mexican blend cheese for topping
- Optional extra toppings: avocado, cilantro, salsa, sour cream, extra cheese, crushed tortilla chips
- Heat olive oil in a large skillet and brown turkey, breaking into pieces with a spatula as it cooks. Add the onion, bell pepper, jalapeno, and mushrooms and cook for a few minutes until tender.
- Add the black beans, corn, and diced tomatoes and stir to combine.
- Add the salt, pepper, garlic powder, chili powder, cumin, and oregano. Stir to combine.
- Once the mixture begins to bubble, top with the shredded cheese. Let it sit for a few minutes to allow the cheese to melt or transfer to a warm oven for it to melt.
- Top with your favorite toppings and enjoy!
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I make something very similar when my grandkids visit. Maybe not as seasoned, but they love all of those ingredients, and it’s healthy!