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Easy One-Pan Ground Turkey Taco Skillet Recipe

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A quick and easy one-pan ground turkey taco skillet that comes together in about 25 minutes. Perfect for busy weeknights, this flavorful dish uses simple ingredients and is a crowd-pleaser that will change your mind about ground turkey.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground turkey (93% lean recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup salsa (medium-heat chunky preferred)
  • ½ cup low-sodium chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup shredded Mexican blend cheese (or cheddar, Monterey Jack)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado or guacamole (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Sliced green onions (for topping, optional)
  • Lime wedges (for serving, optional)
  • Tortilla chips or warm tortillas (for serving, optional)

Instructions

  1. Heat the oil: Place your large skillet over medium-high heat and add the olive oil. Let it warm up for about 30 seconds until it shimmers.
  2. Cook the turkey: Add the ground turkey to the skillet. Break it apart with your wooden spoon into crumbles. Let it cook undisturbed for about 3-4 minutes to get a nice brown sear on one side. Then stir and continue cooking for another 3-4 minutes until the turkey is fully cooked through and no longer pink.
  3. Sauté the aromatics: Push the cooked turkey to one side of the pan. Add the diced onion to the empty space and cook for 2-3 minutes until it starts to soften and turn translucent. Add the minced garlic and stir everything together, cooking for another 30 seconds until fragrant.
  4. Add the spices: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the turkey and onion mixture. Stir well to coat everything evenly. Let the spices toast for about 1 minute.
  5. Pour in the liquids: Add the salsa and chicken broth to the pan. Stir everything together, scraping up any browned bits from the bottom of the pan.
  6. Add the beans and corn: Stir in the drained black beans and frozen corn. Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it cook uncovered for 5-7 minutes, stirring occasionally, until the liquid reduces slightly and thickens.
  7. Top with cheese: Sprinkle the shredded cheese evenly over the top of the skillet. Cover the pan with a lid or aluminum foil and let it cook for 2-3 minutes until the cheese is completely melted and bubbly.
  8. Finish and serve: Remove the skillet from the heat. Let it rest for 1-2 minutes before serving. Serve directly from the skillet with your favorite toppings and tortilla chips or warm tortillas on the side.

Notes

Don’t overcook the turkey; cook just until no longer pink. Toast spices for 1 minute to unlock their flavors. Use 93% lean ground turkey for best moisture. For consistent results, use the same brand of salsa each time. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: ground turkey taco skillet, one-pan dinner, easy weeknight meal, healthy tacos, turkey taco recipe, quick dinner, family-friendly, gluten-free

Find it online: https://lumalunch.com/easy-one-pan-ground-turkey-taco-skillet-recipe/