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
- 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)
- 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)
- 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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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!
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!