Description
Turkey Taco Skillet is a flavorful and easy one-pan weeknight dinner featuring ground turkey, pinto beans, corn, and salsa, topped with crunchy tortilla chips and melted cheese. This hearty skillet meal comes together quickly and is perfect for a satisfying Mexican-inspired dinner.
Ingredients
Scale
Main Ingredients
- 1 teaspoon olive oil
- 1 yellow onion, finely chopped
- 1 jalapeno, seeds removed and diced
- 1 lb 93% lean ground turkey
- Salt and pepper, to taste
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¾ cup canned pinto beans, drained
- ¾ cup corn kernels
- 12 oz jarred salsa (about 1 jar)
- 32 tortilla chips (about 4 oz)
- 1 cup shredded reduced-fat Mexican cheese blend
Toppings
- 2 tablespoons chopped cilantro
- Pickled red onions
- ¼ cup chopped tomatoes
- Lime wedges
- Optional: guacamole, sour cream, avocado
Instructions
- Sauté Aromatics: In a large skillet over medium heat, warm the olive oil. Once hot, add the finely chopped yellow onion and diced jalapeño. Sauté for 2 to 3 minutes until softened and fragrant.
- Cook Turkey: Add the ground turkey to the skillet and season with salt and pepper. Cook until browned, breaking the meat into small crumbles with a spatula as it cooks, ensuring even browning.
- Combine Spices and Veggies: Stir in the chili powder, smoked paprika, ground cumin, cayenne pepper, drained pinto beans, corn kernels, and jarred salsa. Mix thoroughly to combine all ingredients and cook for an additional 3 minutes to meld flavors.
- Add Chips and Cheese: Lightly crumble the tortilla chips evenly over the turkey mixture in the skillet. Then sprinkle the shredded reduced-fat Mexican cheese blend over the chips, covering the surface.
- Melt Cheese: Cover the skillet with a lid and let it cook on low heat for 1 to 2 minutes until the cheese melts. Alternatively, place the skillet under a broiler for 2 to 3 minutes to melt and slightly brown the cheese. Watch closely to avoid burning.
- Garnish and Serve: Remove the skillet from the heat. Top with chopped cilantro, pickled red onions, chopped tomatoes, and optional toppings such as guacamole, sour cream, or avocado. Serve with fresh lime wedges for squeezing over the dish.
Notes
- This Turkey Taco Skillet is a convenient, balanced meal perfect for busy weeknights, combining lean protein with fiber-rich beans and corn.
- The use of tortilla chips adds a delightful crunch and texture contrast.
- Customize the heat by adjusting the amount of jalapeño and cayenne pepper according to your spice preference.
- For a vegetarian version, substitute the ground turkey with plant-based crumbles or extra beans and add more vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 503
- Sugar: 9 g
- Sodium: 1081 mg
- Fat: 23.5 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 43.5 g
- Fiber: 5.5 g
- Protein: 37 g
- Cholesterol: 99 mg
