This easy ground turkey taco skillet is the ultimate weeknight dinner—quick, healthy, and all made in just one pan. Loaded with lean ground turkey, hearty black beans, tender corn, and bold Tex-Mex flavors, it’s perfect for taco night without all the fuss. Serve it over rice, stuff it in tortillas, or enjoy it straight from the skillet.
Why You’ll Love This Recipe
I love how simple this recipe is to throw together, especially on a busy weeknight. It’s a one-pan meal, which means minimal cleanup. The flavors are rich and satisfying, and I can customize it with toppings like avocado, sour cream, or shredded cheese. It’s also high in protein and easy to make ahead for meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 pound ground turkey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
1 cup cooked rice (white or brown)
1 cup shredded cheddar or Mexican blend cheese
Chopped cilantro, for garnish (optional)
Sliced avocado, sour cream, or lime wedges, for serving (optional)
directions
I heat the olive oil in a large skillet over medium heat.
I add the diced onion and sauté for 2–3 minutes, until it starts to soften.
I stir in the minced garlic and cook for another 30 seconds.
I add the ground turkey to the skillet, breaking it up with a spoon, and cook until browned and no longer pink, about 5–7 minutes.
I stir in the chili powder, cumin, smoked paprika, salt, and black pepper to coat the turkey evenly.
I add the black beans, corn, and diced tomatoes with their juices. I stir to combine everything well.
I mix in the cooked rice and simmer the mixture for 5 minutes, letting the flavors blend together.
I sprinkle the shredded cheese over the top and cover the skillet for 2–3 minutes, until the cheese melts.
I garnish with cilantro and any optional toppings before serving.
Servings and timing
This recipe makes about 4 servings. It takes approximately 10 minutes to prep and 20 minutes to cook, so it’s ready in just 30 minutes total.
Variations
I swap ground turkey with ground chicken or lean ground beef when I want something different.
For a spicier version, I add chopped jalapeños or a dash of hot sauce.
I use quinoa instead of rice for an extra protein boost.
Sometimes I stir in chopped spinach or zucchini for added veggies.
I turn this into tacos or burrito fillings by skipping the rice and using the mix in tortillas.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simply microwave a portion for 1–2 minutes or warm it in a skillet over medium heat until hot. I freeze leftovers for up to 2 months—just thaw overnight in the fridge and reheat as usual.
FAQs
Can I make this dish ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight, making it even tastier the next day.
What can I serve this with?
I like serving it over rice, in tortillas as tacos, or with tortilla chips for a nacho-style meal.
Can I use fresh tomatoes instead of canned?
Yes, I dice 2 medium fresh tomatoes and add a chopped green chile or jalapeño for similar flavor.
Is this recipe gluten-free?
Yes, as long as all canned ingredients (especially the tomatoes and beans) are certified gluten-free, the recipe is naturally gluten-free.
Can I leave out the cheese?
Absolutely. I’ve made it without cheese and it’s still delicious. For a dairy-free option, I just skip the cheese or use a vegan alternative.
Conclusion
This easy ground turkey taco skillet is one of my favorite quick and healthy meals. It’s flavorful, satisfying, and super versatile—perfect for busy nights or when I want to use up pantry staples. One pan, endless possibilities.
This easy ground turkey taco skillet is a quick, one-pan meal packed with lean protein, beans, corn, and Tex-Mex flavors. Perfect for busy weeknights and great served over rice, in tortillas, or on its own.
Ingredients
1 tablespoon olive oil
1 pound ground turkey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can corn, drained
1 (10-ounce) can diced tomatoes with green chiles, undrained
1 cup cooked rice (white or brown)
1 cup shredded cheddar or Mexican blend cheese
Chopped cilantro, for garnish (optional)
Sliced avocado, sour cream, or lime wedges, for serving (optional)
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and sauté for 2–3 minutes, until softened.
Stir in minced garlic and cook for 30 seconds.
Add ground turkey and cook until browned and no longer pink, about 5–7 minutes.
Stir in chili powder, cumin, smoked paprika, salt, and black pepper.
Add black beans, corn, and diced tomatoes with their juices. Stir to combine.
Mix in the cooked rice and simmer for 5 minutes to blend flavors.
Sprinkle shredded cheese over the top and cover the skillet for 2–3 minutes until melted.
Garnish with cilantro and optional toppings before serving.
Notes
Use ground chicken or lean beef as alternatives to turkey.
Add jalapeños or hot sauce for extra heat.
Swap rice with quinoa for added protein.
Stir in veggies like spinach or zucchini for more nutrition.
Turn it into tacos or burritos by omitting rice and using the filling in tortillas.
