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Quick Ground Turkey Taco Skillet: Easy 20-Minute Dinner

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A quick and flavorful ground turkey taco skillet that comes together in under 20 minutes. Perfect for busy weeknights, this one-pan meal is packed with spices, black beans, and corn for a satisfying dinner.

Ingredients

Scale
  • 1 pound ground turkey (93/7 lean)
  • 1 tablespoon olive oil
  • 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 can (15 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • ½ cup low-sodium chicken broth
  • 1 can (15 ounces) black beans, drained and rinsed
  • ½ cup frozen corn kernels
  • Juice of 1 lime (about 2 tablespoons)
  • ¼ cup fresh cilantro, chopped
  • For serving (optional): warm tortillas or tortilla chips, shredded cheese, sour cream or Greek yogurt, diced avocado or guacamole, hot sauce

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. Swirl the pan to coat the bottom evenly.
  2. Cook the aromatics. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it becomes translucent and starts to soften. Toss in the minced garlic and cook for another 30 seconds until fragrant. Be careful not to burn the garlic.
  3. Brown the turkey. Add the ground turkey to the skillet. Use your wooden spoon to break it up into crumbles. Let it cook undisturbed for about 2 minutes to get a good sear on one side, then start breaking it apart and stirring. Continue cooking for 5-6 minutes total, until the turkey is no longer pink and has some nice golden-brown bits.
  4. Add the spices. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the turkey. Stir everything together and let it cook for about 1 minute to toast the spices.
  5. Pour in the tomatoes and broth. Add the can of diced tomatoes with green chiles (undrained) and the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
  6. Simmer. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it cook for 5-7 minutes, stirring occasionally, until the liquid has reduced slightly and the flavors have melded together.
  7. Add the beans and corn. Stir in the drained black beans and the frozen corn. Let everything heat through for another 2-3 minutes.
  8. Finish with lime and cilantro. Remove the skillet from the heat. Squeeze the lime juice over the top and sprinkle on the fresh cilantro. Give it one last stir, then taste and adjust the seasoning if needed.
  9. Serve immediately. Spoon the taco skillet into bowls, over tortilla chips, or into warm tortillas. Top with your favorite fixings and dig in while it’s hot.

Notes

For best results, use 93/7 lean ground turkey. Don’t skip browning the turkey or toasting the spices. If the skillet looks too dry, add a splash more broth. If too soupy, let it simmer uncovered a few extra minutes. The lime at the end brightens the flavors. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: ground turkey taco skillet, quick dinner, weeknight dinner, one-pan meal, healthy taco skillet, easy taco recipe

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