Description
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.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
