This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
If you need a quick, satisfying dinner that the whole family will love, this Cheesy One-Pan Turkey Taco Skillet is about to become a regular in your weeknight rotation. It’s packed with seasoned ground turkey, black beans, corn, salsa, crunchy tortilla chips, and plenty of melty cheese, all cooked together in one skillet for a flavorful, easy clean-up meal.
This easy turkey taco skillet recipe comes together in about 30 minutes using simple pantry staples you may already have on hand. The combination of warm taco spices, hearty beans, and gooey cheese makes it cozy and comforting, while the tortilla chips add the perfect bit of crunch.
It’s also incredibly versatile. Load it up with your favorite taco toppings like avocado, cilantro, pickled onions, or sour cream, or keep it simple and enjoy it straight from the pan. Whether you’re looking for an easy one-pan dinner, an easy meal prep option, or a fun way to use up leftover tortilla chips, this cheesy taco skillet checks every box.
For more fun ways to switch up Taco Tuesday, try my Sheet Pan Surf and Turf Tacos, Homemade Crunchwrap Supreme, Honey Chipotle Chicken Street Tacos, Taco Braid, or Super Easy Crockpot Taco Pasta.
Why You’ll Love This Healthy Turkey Taco Skillet
- One pan = easy clean up. Everything cooks together in a single skillet, which means less dishes! Who doesn’t love that?!
- Ready in about 30 minutes: Perfect for busy weeknights!
- Family-friendly flavors: Think taco night meets cheesy skillet dinner for a meal the whole family will love.
- Great for using pantry staples: The perfect, easy weeknight meal you can throw together with what you already have on hand.
- Customizable with favorite toppings: Add your favorite taco toppings to make it exactly how you like it.
- Olive oil: Or any other cooking oil like avocado oil.
- Onion: A yellow or white onion works best here.
- Ground turkey: I like using 93/7 lean ground turkey, but you could also use ground beef or ground chicken.
- Seasonings: I used a blend of ground cumin, chili powder, smoked paprika, salt, and black pepper, but you could also substitute your favorite taco seasoning blend.
- Chunky salsa: Use mild, medium, or hot depending on your spice preference.
- Frozen corn: No need to thaw before adding. You can also use canned corn.
- Black beans: Rinsed and drained to remove excess sodium and starch. You can also use pinto beans or kidney beans.
- Yellow tortilla chips: These get lightly crushed over the skillet and soften slightly while still adding some crunch.
- Shredded Mexican cheese: A Mexican blend melts beautifully here, but cheddar cheese, Monterey Jack cheese, or pepper jack cheese also work well.
- Optional for serving: Chopped fresh cilantro, pickled red onions, diced avocado, lime wedges, sour cream, or any of your favorite taco toppings.
- Make it spicier: Add diced jalapeños, chipotle powder, or a few dashes of hot sauce.
- Add more veggies: Bell peppers, zucchini, or diced tomatoes are great additions.
- Low carb: Skip the tortilla chips and top with extra avocado, shredded lettuce, or crushed pork rinds.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes.
2. Add the ground turkey.
3. Cook, using a meat masher or wooden spoon to break it into small crumbles, until browned.
4. Stir in the cumin, chili powder, smoked paprika, salt and pepper. Cook for 30 seconds.
5. Add the salsa, corn, and black beans. Stir to combine and let simmer for 3–5 minutes, until everything is heated through and slightly thickened.
6. Lightly crumble the tortilla chips over the turkey, then sprinkle the cheese evenly over the chips.
7. Cover the skillet with a lid and cook for 1–2 minutes, until the cheese is melted. Alternatively, place the skillet under the broiler for 2–3 minutes, until bubbly and lightly golden.
8. Remove from heat. Finish with chopped cilantro, pickled red onions, and diced avocado, if desired. Squeeze fresh lime juice over top just before serving, and enjoy!
- Store: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat: Reheat in the microwave or in a skillet over medium heat until warmed through. If reheating in a skillet, you may want to add a splash of water or extra salsa to loosen the mixture.
- Freeze: You can freeze the turkey taco mixture without the chips and cheese for up to 2-3 months. Thaw overnight in the refrigerator and reheat before adding fresh chips and cheese.
Helpful Tips
- Break up the turkey well: Using a meat masher or wooden spoon helps create small crumbles so the seasoning distributes evenly.
- Don’t add too many chips: A light layer works best so they soften slightly without becoming soggy.
- Use a skillet with a lid: This helps the cheese melt quickly without overcooking the mixture.
- Broil for extra flavor: If you have an oven-safe skillet, the broiler gives the cheese a bubbly, lightly golden finish.x
Can I make this ahead of time?
Yes! You can prepare the turkey, bean, and corn mixture ahead of time and store it in the fridge. When ready to serve, reheat it in a skillet and then add the chips and cheese.
What kind of salsa works best?
A chunky salsa works best because it adds texture and flavor. Restaurant-style salsa can work too, but the mixture may be slightly thinner.
What should I serve with this turkey taco skillet?
This skillet is great on its own, but it also pairs well with my Mexican cucumber salad, cauliflower rice, cilantro lime rice, or roasted vegetables.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cheesy One-Pan Turkey Taco Skillet
Ingredients
- 2 tsp. olive oil (10g) 10g
- 1 medium onion (200g) chopped
- 1 lb. ground turkey 93/7
- 2 tsp. cumin
- 2 tsp. chili powder
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 16-oz jar chunky salsa
- 3/4 cup frozen corn (96g)
- 1 15-oz. can black beans rinsed & drained
- 32 large yellow tortilla chips ~4 oz.
- 1 cup shredded Mexican cheese (112g) more if desired
- Optional for serving: Chopped cilantro, pickled red onions, diced avocado, lime wedges, sour cream, etc.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes.
- Add the ground turkey. Cook, using a meat masher or wooden spoon to break it into small crumbles, until browned.
- Stir in the cumin, chili powder, smoked paprika, salt and pepper. Cook for 30 seconds.
- Add the salsa, corn, and black beans. Stir to combine and let simmer for 3–5 minutes, until everything is heated through and slightly thickened.
- Lightly crumble the tortilla chips over the turkey, then sprinkle the cheese evenly over the chips. Cover the skillet with a lid and cook for 1–2 minutes, until the cheese is melted.
- Alternatively, place the skillet under the broiler for 2–3 minutes, until bubbly and lightly golden.
- Remove from heat. Finish with chopped cilantro, pickled red onions and diced avocado, if desired. Squeeze fresh lime juice over top just before serving, and enjoy!
Notes
- Store: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat: Reheat in the microwave or in a skillet over medium heat until warmed through. If reheating in a skillet, you may want to add a splash of water or extra salsa to loosen the mixture.
- Freeze: You can freeze the turkey taco mixture without the chips and cheese for up to 2-3 months. Thaw overnight in the refrigerator and reheat before adding fresh chips and cheese.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
