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–+ servings
A Skillet Taco with cooked ground meat, beans, melted cheese, diced peppers, green onions, and jalapeño slices in a skillet, surrounded by bowls of chips, tomatoes, salsa, green onions, and tortillas.
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One Pot Skillet Taco Recipe

An easy one-pan taco skillet dinner made with seasoned ground turkey, black beans, fire-roasted tomatoes, peppers, and melty cheese. Serve with tortillas, chips, or your favorite taco toppings for a quick weeknight meal or game day favorite.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 246kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 1 bell pepper chopped
  • 1 ½ pounds ground turkey
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon paprika
  • ¼ teaspoon ground cayenne
  • 1 (15-oz) can fire-roasted tomatoes
  • 1 (15-oz) can black beans drained and rinsed
  • 1 ½ cups Mexican-blend shredded cheese

Instructions

  • Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and bell pepper; cook until softened, about 5 minutes. Then add the ground turkey. Cook until no pink remains while breaking the turkey apart as it cooks, about 10 minutes.
  • To the turkey, add the chili powder, salt, garlic powder, oregano, cumin, red pepper flakes, paprika and cayenne; stir to combine. Add the fire-roasted tomatoes and black beans; bring to a simmer, then reduce the heat to low and cook until the liquid has reduced slightly, about 10 minutes.
  • Sprinkle the cheese over the top of the turkey skillet. Remove from the heat, cover, and let sit for a couple of minutes until the cheese begins to melt. Garnish with scallions, fresh herbs like cillantro or parsley, and sour cream if desired.
  • cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
    Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.

Notes

  1. How to Serve Taco Skillet: I like to serve this dish straight from the pan, family-style. Spoon it into street taco tortillas, corn tortillas, or lettuce wraps, or serve it as a warm dip with tortilla chips.
  2. Garnishing: Sprinkle fresh herbs, like cilantro or parsley, over the top. Add your favorite toppings, such as chopped avocado, green onions, sour cream or Greek yogurt, guacamole, refried beans, pickled onions, salsa, or jalapeños.
  3. Storage: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet or microwave until warmed through.

Nutrition

Calories: 246kcal | Carbohydrates: 5g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 80mg | Sodium: 690mg | Potassium: 473mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 27mg | Calcium: 341mg | Iron: 2mg