Description
This meal prep ground turkey taco skillet is a one-pan wonder that delivers big Tex-Mex flavor in just 30 minutes. Perfect for busy weeknights or a full week of protein-packed lunches.
Ingredients
1 teaspoon olive oil
1 yellow onion, finely chopped
1 jalapeño, seeded and diced
1 pound lean ground turkey (93%)
Salt and pepper, to taste
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 cup canned pinto beans, drained
3/4 cup corn kernels (fresh or frozen)
1 1/2 cups salsa (from a jar or homemade)
32 tortilla chips (about 4 ounces), lightly crumbled
1 cup shredded reduced-fat Mexican-style cheese
2 tablespoons chopped fresh cilantro
1/4 cup chopped fresh tomatoes
Pickled red onions, for garnish
Lime wedges, for serving
Optional toppings: avocado, guacamole, sour cream
Instructions
1. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and diced jalapeño for 2–3 minutes until softened.
2. Add the ground turkey, season with salt and pepper, and cook until browned, breaking it up into small pieces.
3. Stir in chili powder, smoked paprika, cumin, and cayenne pepper. Mix in the pinto beans, corn, and salsa. Cook for 3 minutes until everything is heated through.
4. Sprinkle crumbled tortilla chips evenly over the top. Then add shredded cheese.
5. Cover with a lid and cook for 1–2 minutes until the cheese melts, or place under a broiler for 2–3 minutes.
6. Remove from heat and garnish with cilantro, chopped tomatoes, and pickled red onions. Add avocado, guacamole, or sour cream if desired. Serve with lime wedges.
Notes
For a lower-carb option, skip the tortilla chips and serve over cauliflower rice. This dish also freezes well—omit toppings before freezing and add them fresh after reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: One-Pot & Easy Meals
- Method: Skillet
- Cuisine: Tex-Mex