Ground Turkey Taco Skillet Recipe
Ground turkey cooks fast and soaks up bold chili and cumin seasoning quickly since it's milder than beef, and simmering everything together in one skillet lets the beans and tomatoes thicken the sauce instead of watering it down.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
Ingredients
- 1 1/2 lb ground turkey (93% lean)
- 1 tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 3/4 tsp kosher salt
- 1 10 oz can diced tomatoes with green chilies, undrained
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1/2 cup chicken broth
- 1 cup shredded cheddar cheese
Nutrition per serving
- Calories
- 385
- Protein
- 33g
- Carbs
- 24g
- Fat
- 19g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Heat the olive oil in a large skillet over medium-high heat.
- 2Add the onion and bell pepper and cook, stirring occasionally, for 4-5 minutes until softened.
- 3Add the garlic and cook for 30 seconds until fragrant.
- 4Add the ground turkey, breaking it apart with a spoon, and cook for 6-8 minutes until no longer pink and it reaches 165°F on an instant-read thermometer.USDA safe minimum for poultry: 165°F (74°C)
- 5Stir in the chili powder, cumin, smoked paprika, and salt, coating the turkey evenly.
- 6Add the diced tomatoes, black beans, corn, and chicken broth. Bring to a simmer and cook uncovered for 8-10 minutes, stirring occasionally, until the liquid reduces and the mixture thickens.
- 7Remove the skillet from heat, sprinkle the cheese evenly over the top, and cover for 2-3 minutes until melted.
- 8Serve hot, with toppings like sour cream, avocado, or tortilla chips if desired.
Tips & variations
- Ground turkey thigh (dark meat) has noticeably more fat and flavor than 99% lean breast meat, and it stays juicier in this skillet.
- Don't walk away once the turkey hits 165°F; lean ground turkey dries out fast if it keeps cooking past that point.
- Swap the black beans for pinto beans or the corn for diced zucchini without changing the cooking time.
- A squeeze of lime juice stirred in right before serving brightens the whole dish.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium-low heat with a splash of broth to loosen it, or microwave in 30-second bursts, stirring between each.
Tips from the Tulo kitchen
- Ground turkey is milder than beef, so taste and adjust the chili powder and salt before serving rather than relying on the amounts alone.
- If the canned tomatoes are very juicy, let the skillet simmer a few extra minutes uncovered so the filling doesn't turn soupy under the cheese.
FAQ
Can I use ground chicken instead of ground turkey?
Yes, ground chicken works as a 1:1 swap and cooks in about the same time, though it tends to be slightly more watery, so simmer a couple minutes longer to thicken.
Why did my ground turkey turn out dry?
Lean ground turkey (99% lean) has very little fat and overcooks quickly. Pull it off the heat as soon as it hits 165°F, and consider using 93% lean turkey for more forgiving results.
Can I make this ahead of time?
Yes. The filling (everything before adding cheese) can be made up to 3 days ahead and reheated in a skillet; add the cheese fresh when reheating so it melts properly.
Is this recipe gluten-free?
Yes, as long as the chili powder blend and broth used don't contain hidden gluten additives, which is worth checking on the label.
