This easy taco skillet recipe is a perfect 21 Day Fix weeknight dinner, prepped and on the table in less than 20 minutes! It’s also a ZERO point WW dinner! This post contains affiliate links for products I’m obsessed with.
This post was originally published on Apr 5, 2015. Pics and FAQs have been updated, but the recipe remains the same. Also, that sweet baby is not a baby anymore. 😭
Confession- This quick turkey taco skillet wasn’t what I planned to make for dinner. But my morning got away from me and my crock pot meal, well, never made it into the crock pot.
That’s why everyone needs quick meals like this in their arsenal. I wouldn’t even call it a recipe. I just threw a bunch of pantry and freezer ingredients together with some ground turkey and cooked it in a skillet.
And done.
My one year old couldn’t get enough…he’s so easy to please!
Ingredients for this Easy Taco Recipe
Here is what I used for this turkey taco skillet, but you this recipe is ripe for customization, so use what you have!
- 1 onion
- 1 large green bell pepper
- 1 pound ground turkey
- 14 oz canned petite diced tomatoes, with jalapeños
- 1 cup black beans
- 1 cup frozen corn
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt to taste
And obviously, you can’t forget the toppings!
I topped mine with:
- Greek Yogurt
- Avocado
- Cheddar Cheese
But check your fridge and pantry because it would be delish with:
- fresh Pico de Gallo or Salsa
- Guacamole
- crushed tortilla chips
- green onion and or cilantro
- fresh lime
- radishes
- shredded lettuce
- pickled veggies
Easy Taco Skillet
Ingredients
- 1 onion diced
- 1 large or 2 small green bell pepper diced
- 1 pound ground turkey chicken, or beef
- 14 oz petite diced tomatoes with jalapeños 1 can
- 1 cup black beans
- 1 cup frozen corn
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt or to taste
- Optional toppings: Greek yogurt, avocado, shredded cheese
Instructions
- Spray pan with cooking spray and sauté onion and green pepper.
- Add ground turkey. Cook through.
- Add a can of petite diced tomatoes with spicy jalapeños, as well as the beans and corn.
- Sprinkle in chili powder, cumin, garlic powder and salt.
- Cook until everything is hot and tomato juice has thickened slightly.
- Divide into 4 equal servings and eat alone, over rice, with cheese, avocado...whatever your little heart desires. Just be sure to count any toppings!
Notes
Nutrition
Want to make dinner planning a breeze? Check out my eBooks on Etsy with delicious and easy FIX approved recipes, full grocery lists, and prep tips to keep your time in the kitchen to a minimum!
Stacy says
Could I do can corn instead of frozen?
Nancylynn says
Sure, just be sure to drain it!
Jen says
so easy to make and my family loves it! my main modification is to use 15 oz of tomato sauce because I don’t like actual chunky tomatoes. I use red pepper instead of green sometimes depending on what I have on-hand. tonight for the first time I added lettuce AND cheese and ate it in a low carb WW tortilla. So many options!
Nancylynn says
I love these suggestions, Jen! THANK YOU! ❤️
Kate says
This recipe is so easy and GREAT for meal prep!! I usually eat with romaine lettuce and add some hot sauce for a little kick.
Nancylynn says
Oooh great tip, Kate!
Amanda says
Plan to make but my family is not a fan of beans of any kind except the green variety! What do you suggest as a good substitute?
Nancylynn says
You omit the beans and double the corn for the same containers!
Rachel Windley says
Made this tonight and LOVED it- husband did too and he usually isn’t a fan of ground turkey! Thank you!
Nancylynn says
That’s AWESOME!!!
Rebecca says
So I was all ready to make this, but realized I don’t have black beans! I have kidney beans, think that would be ok still? I’ve made this before and lovesd it, but never with kidney beans.
Nancylynn says
Of course!!
Nancylynn says
Of course!
BRooke says
what is the serving size for this recipe so i can count my containers
Nancylynn says
It’s 1/4 of the pan!
BRooke says
is that a measurement of a 1 cup serving
Denise says
On step 2 and 4 when you say measure using your containers…. what exactly are we measuring? Are we measuring how many containers are in the lb of turkey and how many in the can of beans and corn? I’m sure I’m just missing something. Can’t wait to try this!
Nancylynn says
Thank you for your comment – this recipe really needed updating (it was one of my first ever)! Hope the revised directions make more sense to you!!
Kate says
Is the 1/2 blue from the added toppings or from one of the ingredients? I can’t figure out where the 1/2 blue cones in! This recipe is delish by the way! I can’t get enough!! Thanks!
Nancylynn says
Glad you like it! Yes – it is confusing…the 1/2 BLUE was from my toppings. I just changed it to make that more clear! Thanks so much for letting me know 🙂
Veronica says
If you don’t mind me asking how big was your serving?
1 container or two? and which 1?
Nancylynn says
About 1 1/2 cups! See recipe for container count 🙂
Erin says
I tired this tonight…with a few modifications! Thanks for the idea. This will be awesome leftover too!