Turkey Taco Skillet
This healthy Turkey Taco Skillet takes all of the flavors that we love in tacos and incorporates them into a delicious and satisfying skillet meal. It’s the perfect budget-friendly weeknight dinner, and it comes together in under 30 minutes!
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound 93% lean ground turkey
- Salt and pepper
- ¼ cup tomato paste
- 1 can (14.5 ounces) diced fire roasted tomatoes
- ½ cup water
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 package (10 ounces) frozen riced cauliflower
- 1 cup frozen corn
- 1 can (15.5 ounces) black beans, drained and rinsed
- 4 ounces cheddar cheese, grated
- Optional toppings: sliced avocado, cilantro, sour cream or Greek yogurt
Heat the oil in a large skillet over medium high heat. Add the onions and sauté a few minutes until they start to soften. Add the garlic and cook another minute until fragrant. Add the ground turkey and season it with a pinch of salt and pepper. Cook the turkey until browned, breaking it up with a spatula as it cooks.
Add the tomato paste and mix it into the turkey. Cook 1-2 minutes and then add the fire roasted tomatoes, water, chili powder, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine. Stir in the frozen riced cauliflower and corn (no need to defrost them). Cook 6-7 minutes until the vegetables are cooked. Stir in the black beans and about half of the grated cheese. Simmer another minute until cheese is melted.
Sprinkle the remaining half of the cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with avocado slices and cilantro. Serve with sour cream or Greek yogurt, if desired.
- I like to use my own spices like garlic, chili powder, and cumin but you can also substitute store-bought taco seasoning.
- If you're following a low-carb or keto diet, you can leave out the black beans and corn.
- If you want some extra heat, you can add a chopped up jalapeño pepper when you're sautéing the onions and garlic.
- Make a double batch and transform the leftovers into tacos, quesadillas, nachos and salads the next day (see "How To Serve This Dish" section in blog post).
Calories: 354kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 790mg | Potassium: 843mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 30mg | Calcium: 224mg | Iron: 4mg