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!
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
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!
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.