Turkey Taco Skillet
A quick and forgiving one-pan dinner made with lean ground turkey, colorful bell peppers, and taco seasoning, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb lean ground turkey Preferably 93/7 or 90/10 for a balance of flavor and fat.
- 1 cup bell pepper, diced Color of choice can affect flavor and sweetness.
- 1 onion, diced Yellow or white onions recommended for sweetness.
- 1 packet taco seasoning Check sodium levels; can substitute with homemade blend.
- 1 cup corn (optional) Use frozen corn directly; drain canned corn.
- to taste salt and pepper Season to taste based on the saltiness of taco seasoning.
- as needed tortillas or rice For serving.
Instructions
Cooking the Turkey
- Place a large skillet over medium heat and add the lean ground turkey.
- Break the meat into small pieces with a spatula, stirring occasionally until no longer pink and nicely browned.
Sauté the Vegetables
- Add the diced onion and bell pepper to the skillet once the turkey is mostly cooked.
- Cook for 3-5 minutes until the onion is translucent and the peppers have softened but still hold some texture.
Seasoning the Mixture
- Stir the packet of taco seasoning into the turkey-veggie mixture until evenly distributed.
- Add corn now if using, and stir to combine so that the corn warms through.
Taste and Adjust Seasoning
- Season with salt and pepper to taste.
- Give the skillet a final stir and cook for another minute so everything melds together.
Serving
- Spoon the turkey taco mixture into warmed tortillas or serve over rice.
- Top with cheese, salsa, avocado, cilantro, or lime wedges if desired.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Freeze portions for up to 3 months. Thaw and reheat gently.