I’ve probably made a hundred iterations of the bean-salsa-corn combo over the years, and yet I still keep making more. Why? Because it never stops being delicious, it’s super versatile, and I love making new versions to fit new different lifestyles. This Turkey Taco Skillet version is super fast (unlike the original Slow Cooker Taco Chicken Bowls), it doesn’t include rice (unlike the Southwest Chicken Skillet), and is every bit as delicious. This version literally takes about 15-20 minutes, you can serve it several different ways, and is a great make-ahead, stock-your-freezer type recipe!
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How to Serve Turkey Taco Skillet
My favorite thing about this recipe is that you can do so many different things with it. The most obvious use for this delicious skillet mix is to use it as a taco filling. Simply toast some tortillas, add a scoop of this turkey taco filling, and top with whatever you fancy (cheese, sour cream, pickled red onions, cilantro, jalapeños, etc.)
Another option is to use it for taco salads. Just fill a bowl with your favorite greens, top with the ground turkey taco mixture, and add any extra toppings you might like.
But my favorite? I love to just scoop it up with some tortilla chips and call that a meal. 😅
You can also make a bowl meal with a bed of rice, stuff this into a burrito, or put it inside a folded over tortilla with cheese and toast it up in a skillet for some quesadillas. And I’m sure there are other great ways to use this mix, as well.
Can I Substitute the Turkey?
Yep! This recipe works just as well with ground beef or ground chicken.
Can I Substitute the Diced Tomatoes with Green Chiles?
Yes, you can substitute that, too! (See? This recipe is so versatile.) If you don’t have access to Rotel or canned diced tomatoes with green chiles, you can either use 1.5 cups red salsa, or a can of plain diced tomatoes plus a 4oz. can of diced green chiles.
How to Freeze Turkey Taco Skillet
Chill your turkey taco skillet mixture in the refrigerator overnight, then transfer to quart-sized freezer bags (I would do this in 1-2 serving sized portions), label and date the bag, then freeze for up to 3 months. To reheat, either thaw in the refrigerator overnight, or cut away the bag, place the frozen mixture in a skillet, add a couple tablespoons of water, and heat over low with a lid, stirring occasionally as soon as it loosens up enough to stir. Or just pop it in the microwave and use the defrost then heat functions. :)
Turkey Taco Skillet
Servings 4 1.5 cups eachIngredients
Taco Seasoning*
- 1 Tbsp chili powder ($0.30)
- 1 tsp smoked paprika ($0.10)
- 1 tsp ground cumin ($0.10)
- 1/4 tsp cayenne pepper (optional) ($0.02)
- 1/2 tsp dried oregano ($0.03)
- 1/2 tsp salt ($0.01)
- 1/4 tsp freshly cracked black pepper ($0.02)
Taco Skillet
- 1 Tbsp cooking oil ($0.08)
- 1 lb. ground turkey ($3.99)
- 1 yellow onion ($0.32)
- 1 10oz. can diced tomatoes with green chiles ($0.45)
- 1 15oz. can black beans ($0.48)
- 1 cup frozen corn ($0.35)
- 1/2 bunch green onions ($0.45)
Instructions
- Add the cooking oil and ground turkey to a large skillet. Begin to cook the turkey over medium heat, breaking it up into pieces as it cooks.
- While the turkey is cooking, dice the onion. Add the onion to the skillet with the turkey and continue to stir and cook until the onions are soft. Add the prepared taco seasoning, then continue to stir and cook for 1-2 minutes more.
- Drain the black beans then add them to the skillet with the diced tomatoes (with juices) and frozen corn (no need to thaw). Stir the ingredients in the skillet to combine, then heat through over medium.
- While the mixture is heating, slice the green onions. Stir the green onions into the skillet just before serving.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Serving Suggestions:
Use to fill tacos, then top with your favorite toppings (sour cream, cheese, pickled red onions, jalapeños, etc.)
Serve it up taco salad style, over a bed of greens and with your favorite toppings.
Or just scoop it up with some tortilla chips!
How to Make Turkey Taco Skillet – Step by Step Photos
First, make your homemade taco seasoning (you can use store bought, if that works better for you). In a small bowl, combine 1 Tbsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, ¼ tsp cayenne (optional), ½ tsp dried oregano, ½ tsp salt, and about ¼ tsp freshly cracked pepper. I skipped the cayenne this day because I wanted a less spicy turkey taco skillet.
Add 1 Tbsp cooking oil and 1 lb. ground turkey to a large skillet. Cook over medium heat, breaking up the ground turkey as you stir. While the turkey is cooking, dice one yellow onion, then add it to the skillet and continue to cook with the turkey until the onion is soft.
Add the taco seasoning to the skillet with the ground turkey and onion. Continue to cook and stir for 1-2 minutes more.
Drain one 15oz. can of black beans, then add them to the skillet with one 10oz. can of diced tomatoes with green chiles, and 1 cup frozen corn (no need to thaw). Stir to combine, then heat through over medium, stirring occasionally.
While the skillet is heating through, slice half a bunch of green onions (about 4 green onions). Add the green onions just before serving and stir to combine.
Look how colorful and delicious that is!!
Dinner is served!
So simple and delicious! I doubled the recipe, and I subbed in a bag of frozen sweet potato cubes that I steamed for one of the cans of black beans. Perfect!
I love this recipe. After I was finish, I added shredded mexican cheese to it and when I tell you it was the bomb. Thank you for this recipe.
Glad I found this recipe. No fuss, easy to make. It was just a little dry for my taste, so I added a second can tomatoes. That’s why I just gave it 4 stars. Will make again.
This was sooo good! We used some salsa I canned instead of diced tomatoes in mine but kept the rest of the recipe the same. Great for burrito bowls and taco nights. Kid approved!
I love the turkey recipes!
If you haven’t tried the spicy turkey breakfast sausage you really should. I cook the full pound as crumbles and use it for breakfast tacos with eggs and cheese. I do have to add a bit of oil because it’s so lean but it is a great replacement for pork sausage.
I made this and my 18mo LOVES it. He’s not a picky eater by any means but he loves this a lot. I just used the store brand taco seasoning. I didn’t have frozen corn but I had the Mexican corn in the can and used it.
Soooooo good. Definitely gonna make again.
Delicious! Have made this several times. I’m so thankful for these recipes. My child had three surgeries, and it has been a struggle to put meals on the table. This is a favorite. Flavors are amazing. Thank you Budget Bytes!
Super easy and fast recipe. I used lean ground beef instead of the turkey. I did not make my own taco seasoning, but used 2 tbsp of store bought taco seasoning. I rinsed the beans (the recipe just said drained). If you are using prepared taco seasoning, you might want to add a little cayenne if you like things spicy (I did not add). I thought it needed 1/4 tsp salt, but that could be because I did not make my own seasoning blend. This was served over rice.
This is super easy, and delicious! In the cooler months, you could use the leftovers to make Turkey Chili just by adding a few more ingredients.
This recipe has become a go to for me. I like to mix it up using whatever I have. Ground beef instead of turkey, adding extra vegetables such as pepper and zucchini. My husband likes it over rice & I like it just by itself. Thanks so much for a great, economical meal!
I love the simplicity and versatility of this recipe!!
I had pulled ground turkey from the freezer for a different recipe but just felt exhausted and didn’t want to make something complicated. Searched your page for ground turkey and this popped up as a perfect option!!!
First night I served over leftover rice. Second night in tortillas for soft tacos. Third night mixed it with a box of Annie’s Mac n Cheese for an easy taco-mac!
What kind of cooking oil is best here?
There really is no one oil that is “best” because everyone prefers something different. Some people want the lowest price option, some people want a specific type of oil for health reasons, some people want something that will provide a certain flavor. Any cooking oil will work. :)
I used the Jenni-O taco flavored turkey so skipped the taco seasoning and it came together in less than 15 minutes! Some of us made soft tacos, I crushed tortilla chips in mine. Fantastic!
Super easy and great for a meal prep option! Easy to add things to. I added bell pepper to mine. And avocado when served. Will be making this again!
The Using of (sweet) smoked paprika ( I was lucky, and had a really good one on hand), made this recipe a keeper. (well, and I used beef. I’m old school, and have never quite accustomed myself to the more delicate flavor of ground turkey and chicken. I try and use the turkey and chicken whenever. I really do believe they are better health wise and ecological wise, but… I quite often use 1/2 beef… ). – rvs, -experienced cook…
This is a staple recipe at our house. Great for meal prep.
scrumptious 💋 keep making it over and over
I used ground beef instead of turkey and it was delicious! I just had to add a bit more salt. Definitely making this again!!
Forgot to add a rating! 5/5!
I made this tonight and I love how versatile it is! I ate it with shredded cheese, plain greek yogurt, and chips, and my husband just put some sour cream on top and ate it with a spoon haha! I wasn’t sure how spicy it would be, so I only added about half the seasoning at first. After tasting it, I added a little more, but I think the full amount would have been too much for me. So if you’re making it, maybe start with less seasoning and add more if you want!
hmmm. This was not good for us at all. 1 tbs of chili powder made it impossible for us to eat our turkey tacos. Way too spicy. I might skip it altogether next time. I don’t know how to salvage the spicy leftovers, might just go in the garbage… :(
Was definitely too spicy for me too. No cayenne pepper this time.
Mix any spicy leftovers with cooked rice next time and it will help with the spice level!
Yummy, yummy – simple and versatile. I used canned corn in place of frozen, salsa in place of diced tomatoes and added extra taco seasoning. So – very close to the recipe. We had it in Old El Paso taco boats. We will make this again. It also keeps well for leftovers
I made this tonight and my husband loved it! I added 1 roasted Serrano chili pepper for extra heat and garlic powder, a big hit and our new go-to for tacos.
Loved the receipe. Just a few tweaks needed for the new or novice chef. The recipe did not state to drain liquid after the turkey was browned and didn’t specify to rinse the beans but I did anyway. I like one of the previous suggestions to add a couple of cloves of minced garlic. Great idea. I did add an additional half package of taco seasoning in the interest of time. I still wound up with a lot of liquid and let it simmer slowly for a long time(approx. 45 min. to one hour). Since I doubled the recipe(and I’m glad I did because it was delicious) I added 1.5 cups of grated extra sharp cheddar cheese towards the end to help bind it together and give it that nice cheesy gooey texture, and of course, flavor.
All and all I really enjoyed the dish and will make it again. It was a real hit with friends and family.
Very much enjoy this recipe! I recommend doubling the spice mixture and adding in a couple cloves on minced garlic when you add the onion. But it’s a satisfying meal as written, also.
I made this for dinner tonight with homemade tortillas and it was excellent. Thank you for the recipe!
Love your site, Beth! I will be trying this recipe soon. Just thought I would also mention that I would LOVE a tag for “freezer-friendly” so that I can easily find meals similar to this one that are well-suited to make ahead and freeze. Thanks for considering it!
Making this tonight!
Ate leftovers all week and didn’t get sick of it. This recipe is solid and I will make it again.
I have made this at least every other week since “social distancing” began. It’s so easy and so good. The flavors are good with any meat you have. I was forced to use finely chopped chicken thigh the first time due to meat supply issues but now that is my preferred preparation of this dish. It’s so versatile, which is helpful in times like this.
I keep coming back to this recipe week after week. I love the simplicity of this recipe yet there are so many options. You can literally make this every week and never get bored! I like to slice up some corn tortillas into strips and fry them along with some shallots to add on top. There are sooo many options…avocado, cheese, pickled onions, cilantro, salsa, serve it as a salad, put it in a burrito or quesadilla…the world is your oyster!
This is a great recipe, I love it. Simple, filling, healthy, and very tasty, all in one.
Easy, delicious, the whole family gobbled it up. Love the simplicity of your recipes, they never disappoint.
This was delicious! I used salsa instead of diced tomatoes as mentioned above. I will definitely make again :)
Had this for dinner over chips with salsa, sour cream and guacamole. Yum! Eating the leftovers now mixed with pasta and some sour cream–divine.
This layered between tortillas with cheese and than covered with enchilada sauce. 😍😍😍. We call it Mexican lasagna! So good!
This looks like a perfect recipe for tonight’s dinner. The only thing is I don’t have turkey…. Can I use ground chicken instead?
Yes use what you’ve got! Chicken will be just fine.
Quick, easy, and awesome! Thanks for this one. Had it for dinner tonight and lots of leftovers for lunch this week!! Lifesaver!
This was delicious. Easy to sub in things based on what you have, easy to adapt for low WW points too. Whole family loved it.
Very tasty. I made the variation with red salsa ( mild) substituting for diced tomatoes with green chiles as mentioned in the introduction.
Thanks, Beth.
Very tasty. I made it vegetarian by subbing diced very firm tofu for the turkey and upping the olive oil. Also added a diced green pepper. Served with crackers for a cozy supper. Thanks for that spice mix; it’s really good. Will definitely make this again.
I added 6 cups of sugar instead of the frozen corn and it was way too sweet. My family hated it. Not recommended!
LOL I think somebody is trolling the site!
Why would you think SIX cups of sugar would sub for the corn? Doesn’t seem fair to leave a one star review just because you made a really poorly informed substitution that was not recommended in the recipe.
Made this with grassfed beef because that’s what my mom had…we both enjoyed it! I love how simple and easy it was. and one pot…yes!
Can I substitute canned corn for frozen one?
I used canned corn. Just like the beans u need to rinse an drain the corn. For me it works well in a pinch, but fresh or frozen are my go to staples.