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Turkey taco skillet, topped with avocado and cilantro.
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5 from 9 votes

Ground Turkey Cheesy Taco Skillet

This delicious Turkey Taco Skillet is loaded with ground turkey, spices, tomatoes, black beans, corn, and cheddar cheese. It will be a quick and easy one pot dinner recipe that you can make in 30 minutes with different ways of how you can serve it!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, lunch, Main Course
Cuisine: Mexican
Servings: 4 people
Calories: 597kcal


  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • ½ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 pound ground turkey
  • 15 oz crushed tomatoes
  • 15 oz black beans drained and rinsed
  • 1 cup frozen corn
  • 1 ½ cups sharp cheddar cheese grated


  • Preheat a large skillet over medium heat, add 2 tbsp olive oil and 1 finely chopped onion. Cook for about 8-10 minutes, until it’s softened and caramelized. Add 2 cloves of minced garlic and stir for 30 seconds to release the aroma.
  • Add the seasoning (1 tbsp chili powder, ½ tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper). Stir it for 30 seconds.
  • When ready, add 1 pound ground turkey, break it into smaller pieces and cook for about 10 minutes until the meat is cooked through.
  • Lower the heat to medium/low, stir in 15 oz crushed tomatoes and cook for about 5 minutes until it’s warmed up. The meat will absorb some of the liquid.
  • Add 15 oz black beans and 1 cup frozen corn. Stir and cook for another 5 minutes.
  • Turm off the heat. Add 1 ½ cups grated sharp cheddar cheese and fold it in until it’s combined and melted.
  • Top with chopped fresh onions, cilantro, avocado, and freshly squeezed lime juice to serve.


How to serve?
I always like to top with fresh green onions, cilantro, avocado, and freshly squeezed lime juice. There are a few different ways you can serve it.
  • In a bowl. My favorite way to eat it is over quinoa, white or brown rice.
  • Taco. Serve it as a taco and top with more cheddar cheese and sour cream.
  • Lettuce Wraps. If you are watching your carbs, you can scoop some filling into butter lettuce leaves and serve as lettuce wraps.
  • Chips. It also will be great as a dip with your favorite tortilla chips.
How to store?
When it’s cooled off, transfer to an air-tight container. It will stay fresh in the fridge for up to 3-4 days.
How to freeze?
If you are making this recipe as a meal prep and planning to freeze, I would suggest to make everything according to the recipe but skip adding the cheese. Cool everything off and transfer to an air-tight container or a zip-lock bag and freeze up to 3 months. You can defrost it overnight in the fridge. To reheat, transfer everything to a skillet and add 1-2 tbsp of water to loosen it up. When it’s warm, add grated cheese and stir to melt.


Serving: 1serving | Calories: 597kcal | Carbohydrates: 48g | Protein: 51g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 790mg | Potassium: 1289mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1411IU | Vitamin C: 15mg | Calcium: 398mg | Iron: 6mg