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

INGREDIENTS

Taco Seasoning*

• 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)

Taco Skillet

• 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)

INSTRUCTIONS

• Combine the spices for the homemade taco seasoning, then set the seasoning aside.
• 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.