Turkey Taco Skillet, an easy one-pan weeknight dinner using ground turkey, corn, pinto beans and salsa topped with tortilla chips and cheese.
Turkey Taco Skillet
This reminds me of one my most popular ground turkey recipes, the ground turkey skillet only topped with chips and cheese which is never a bad idea! It’s basically a deconstructed taco, perfect for weeknight dinner! If you want more dinner ideas for taco Tuesday try Slow Cooker Beef Tacos, Cod Fish Tacos or these low-carb, Turkey Taco Lettuce Wraps.
This recipe is adapted from Dash of Mandi’s new cookbook The Tex Mex Table. All the recipes in her book honestly look so good, it was hard to pick one to share – a must buy!! I slightly modified her recipe to make it a bit macro friendly. Like any taco, you can really top this with anything you like on your tacos. Some ideas you can try are sour cream, avocado or guacamole.
This skillet recipe is sure to please the whole family, plus its budget friendly and takes under 30 minutes to make.
Turkey Taco Skillet
Turkey Taco Skillet, an easy one-pan weeknight dinner using ground turkey, corn, pinto beans and salsa topped with tortilla chips and cheese.
- 1 teaspoon olive oil
- 1 yellow onion, finely chopped
- 1 jalapeno, seeds removed and diced
- 1 lb 93% ground turkey
- Salt and pepper
- 1 tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp cayenne
- 3/4 cup canned pinto beans, drained
- 3/4 cup corn kernels
- 12 oz jarred salsa, about 1 jar
- 32 tortilla chips
- 1 cup shredded reduce fat Mexican cheese blend
- 2 tablespoons chopped cilantro, for topping
- Quick pickled onions, for topping
- 1/4 cup chopped tomatoes, for topping
- Lime wedges
- Sliced avocado,guacamole, sour cream, optional for topping
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In a large skillet over medium heat, warm the olive oil. When heated, add the onion and jalapeño and sauté for 2 to 3 minutes.
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Add the ground turkey and season with salt and pepper. Cook the turkey until it is browned, crumbling the meat into small pieces as it cooks.
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Add the chili powder, smoked paprika, cumin, cayenne, pinto beans, corn and salsa. Mix well. Let the mixture cook for 3 minutes.
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Lightly crumble the chips over the top of the turkey, then sprinkle the cheese over the top of the chips.
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Cover the turkey skillet with a lid and let it cook for 1 to 2 minutes, or until the cheese melts.
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Remove the pan from the heat and top the turkey skillet with chopped cilantro, pickled red onions, chopped tomatoes, plus optional toppings like avocado, guacamole or sour cream and serve with lime wedges.
Serving: 11/2 cups, Calories: 453kcal, Carbohydrates: 35g, Protein: 34.5g, Fat: 23g, Saturated Fat: 6.5g, Cholesterol: 99mg, Sodium: 991.5mg, Fiber: 10g, Sugar: 9g
Keywords: 30 minute meal, budget meals, ground turkey recipes, skillet recipes, taco skillet
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