Easy Turkey Taco Skillet

This easy turkey taco skillet, made with ground turkey, corn, black beans, bell pepper and zucchini, is the perfect healthy meal that the whole family will enjoy. 

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Say hello to my new favorite weeknight meal!

This turkey taco skillet recipe is easy, delicious and ready in under 30 minutes. It is all made in one pan, so clean up is a breeze, too!

Since this taco skillet dinner is so quick and easy to make, it’s perfect for back to school, busy weeknights or anytime you need to get dinner on the table fast.

This one pan meal is one the whole family will enjoy. However, it’s also great to make ahead for meal prep for week.

This taco skillet recipe calls for 11 ingredients, many of which are pantry staples. It’s loaded with lean ground turkey and healthy veggies. This recipe can also easily be made gluten free and dairy free.

On its own, this ground turkey taco skillet recipe is low carb, which makes this recipe great for those following a keto lifestyle. See below of other serving options.

Ingredient Notes

Ground turkey: Ground turkey is a healthy source of lean protein. Use 93-95% lean ground turkey for this recipe.
Zucchini: I love the color, flavor and filling nutrients zucchini adds to this dish.
Garlic and onions: the main aromatics in this dish.
Bell pepper: for an extra serving of veg and a pop of color. Use poblano pepper instead for a bit more heat.
Corn: fresh is best if it is in season. Otherwise, frozen or canned works perfectly.
Black beans: drained and rinsed, for added protein and fiber
Diced tomatoes: I like the petite diced kind for this recipe. You can also use the diced tomatoes with green chilies in them or fire roasted tomatoes for extra flavor.
Taco seasoning: The taco seasoning you use in this recipe will have the biggest impact on the overall flavor of this dish. My best advice is to use one you love the most and if you have time, to make your own!
Fresh cilantro: I love the fresh zip fresh cilantro adds to this recipe. It is added right at the end so it holds it’s fresh flavor.
Shredded Mexican cheese: You have to finish off with some delicious, melty cheese. The cheese is added on top and the skillet is covered until the cheese is melted and bubbly.

Optional toppings

Fresh cilantro
Sliced avocado
Sliced jalapeños
Green onion
Tortilla strips
Sour cream or plain Greek yogurt

Equipment

Large skillet
Wooden Spoon
Cutting board and knife
Measuring cups

Instructions

Heat 2 teaspoons of avocado oil in a large skillet over medium high heat. Add the zucchini and cook for 2-3 minutes without moving the zucchini.

Flip zucchini and cook other side for another 1-2 minutes. Remove zucchini from the pan and place on a plate. Set aside.

Reduce the heat to medium. Add garlic, onion and bell pepper to the skillet. Sauté veggies for 3-4 minutes, stirring constantly, until soft and fragrant.

Add ground turkey and cook, while breaking up meat with a wooden spoon, until meat has browned.

Next, add diced tomatoes, taco seasoning, corn and black beans. Mix so everything is coated in the seasoning.

Cook until sauce has thickened and bubbly, approximately 5 minutes.

Add fresh cilantro and cooked zucchini and mix to combine.

Top everything with shredded cheese. Cover skillet with lid and cook until cheese has melted, approximately 2-3 minutes.

Garnish with desired toppings.

Alternative serving options

I like to enjoy this turkey taco skillet as is, but there are a bunch of different ways you can enjoy this meal or use up the leftovers.

• Serve over rice for a more filling meal.
• Enjoy over cauliflower rice for a low carb option.
• Add to pasta for a Tex Mex style pasta dish.
• Stuff into taco shells.
• Roll up into a burrito.
• Serve over a bed of romaine lettuce for an extra serving of greens.
• Stuff this filling and extra cheese between two tortillas and make a loaded quesadilla.
• Dunk tortilla chips into this like a dip.

Tips

• Cut zucchini into bite sized pieces. If needed, cut coins into quarters to achieve this.
• Once you add the zucchini to the skillet, don’t move it until you’re ready to flip. This will help you get a nice golden color on the zucchini.
• Depending on the type of ground turkey you use, you may need to drain some of the fat from the meat after browning.
• Use fresh corn if it is in season
• Wait to add garnishes until just before serving.

FAQ

Can I do the prep ahead of time?

Yes. You can chop the veggies up to 2 days in advance. Or, for even quicker prep, you can buy precut veggies.

How long does this last?

You can store this in air tight containers in the refrigerator for up to 4 days.

Can I freeze this recipe?

Yes. Store this recipe in an air tight container in the freezer for up to 3 months.

How do I reheat this?

Reheat this turkey taco skillet recipe in an oven safe dish or skillet at 350°F for 20 minutes, or until heated through. This can also be heated up in the microwave for two to three 30 second intervals, or until heated through.

Substitutions

Ground turkey: use ground chicken or beef in place of ground turkey. You may need to drain the fat
Bell pepper: sub a poblano pepper or jalapeño pepper if you want more spice.
Cilantro: if you don’t like the taste of cilantro, you can sub with fresh parsley or omit.
Taco seasoning: to keep this recipe quick and easy, we are using store bought taco seasoning for this recipe. However, if you have the time, you can make a taco seasoning blend at home. I love this recipe by Gimme Some Oven.
Shredded Mexican cheese: use a shredded cheddar or Monterey Jack cheese.
Gluten free: some taco seasoning mixes have flour in them. Ensure you use a gluten free option.
Dairy free: use a vegan shredded cheese option, such as Violife Just Like Cheddar Shreds.

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