This Healthy Ground Turkey Taco Skillet is my go-to weeknight hero. It is bright, zesty, and loaded with veggies, all in one pan with hardly any cleanup. In about 30 minutes, dinner is on the table and everyone gets to customize their bowl with fun toppings.
Why You’ll Love This Healthy Ground Turkey Taco Skillet
- Weeknight-fast: ready in about 30 minutes with simple steps.
- One pan means easy cleanup and minimal dishes.
- Nutritious balance of lean protein, fiber, and veggies.
- Family-friendly flavor that is easy to make mild or spicy.
- Great for meal prep and budget-conscious cooking.
Healthy Ground Turkey Taco Skillet Ingredients & Substitutions
- 1 tbsp avocado or olive oil
- 1 lb lean ground turkey (93% lean or extra-lean). Swap: ground chicken or lean beef.
- 1 small yellow onion, diced
- 1 red bell pepper, diced. Swap: any color pepper.
- 1 medium zucchini, diced. Swap: extra bell pepper or 1 cup mushrooms.
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes with green chiles. Swap: plain diced tomatoes plus 1 tbsp minced jalapeño.
- 1/2 cup low sodium chicken or vegetable broth, plus more as needed
- 1 can (15 oz) black beans, rinsed and drained. Swap: pinto beans or omit for lower carbs.
- 1 cup corn, fresh or frozen, optional
- 2 cups riced cauliflower, fresh or frozen. Swap: 2 cups cooked brown rice or quinoa added at the end.
- Homemade taco seasoning: 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne (optional), 3/4 tsp fine sea salt, 1/4 tsp black pepper. Swap: 3 tbsp low-sodium taco seasoning.
- Juice of 1 lime
- 1/2 cup shredded Mexican blend or cheddar, optional
- Fresh cilantro, chopped, for garnish
- Toppings for serving: avocado, Greek yogurt or sour cream, salsa, hot sauce, shredded lettuce
Allergy-friendly notes: use dairy-free cheese or skip it for dairy-free; this recipe is naturally gluten-free if your seasoning and broth are certified gluten-free.
Step-by-Step Instructions to Make Healthy Ground Turkey Taco Skillet
Prep and Sauté the Aromatics
Heat the oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 3 to 4 minutes until softened, then stir in zucchini and cook 1 minute more. Add garlic and cook 30 seconds until fragrant.
Brown the Turkey
Add ground turkey, breaking it into small crumbles. Cook until no longer pink, about 5 to 6 minutes. If excess liquid accumulates, spoon off a bit to prevent a watery skillet.
Bloom the Tomato Paste and Spices
Stir in tomato paste and the taco seasoning. Cook 1 minute, stirring, to lightly toast the spices and deepen their flavor.
Add Cauliflower Rice and Hydrate
Stir in riced cauliflower and pour in the broth. Mix well to coat everything in the spices. Cook 2 minutes to soften the cauliflower rice.
Simmer with Tomatoes, Beans, and Corn
Add diced tomatoes with green chiles, black beans, and corn. Simmer 5 to 7 minutes, stirring occasionally, until thickened to your liking. If it gets too thick, add a splash more broth.
Finish with Lime and Cheese
Turn off the heat. Stir in lime juice. Sprinkle cheese over the top, cover for 1 to 2 minutes, and let the residual heat melt it.
Taste and Serve
Taste and adjust salt, pepper, and heat. Garnish with cilantro and your favorite toppings. Serve straight from the skillet.
Tips for Success
- Use a wide skillet so moisture can evaporate and the turkey browns instead of steams.
- Bloom the tomato paste and spices to unlock richer, taco-shop flavor.
- Frozen cauliflower rice can release water. Let it cook off or use a bit less broth.
- Season in layers: a pinch of salt with the veggies, then adjust at the end with lime and hot sauce.
- Meal prep: divide into bowls and add fresh toppings just before eating to keep textures crisp.
| Per serving, approx. | Calories 310 | Protein 32 g | Carbs 24 g | Fat 9 g | Fiber 8 g | Sodium 560 mg |
Nutrition is an estimate and will vary with brands and toppings.
Variations of Healthy Ground Turkey Taco Skillet
- Low carb: skip the beans and corn, add extra zucchini and peppers.
- With brown rice: add 3/4 cup uncooked brown rice and 1 3/4 cups broth after browning turkey; cover and simmer 15 to 18 minutes until rice is tender, then add beans and lime.
- Chipotle style: add 1 to 2 tsp minced chipotle in adobo for smoky heat.
- Veggie-forward: add chopped spinach or kale in the last 2 minutes until wilted.
- Kid-friendly mild: use mild chili powder, skip cayenne, and offer hot sauce at the table.
Serving Suggestions: What to Pair with Healthy Ground Turkey Taco Skillet
- Spoon into warm tortillas or crunchy taco shells.
- Serve over cilantro-lime rice, quinoa, or cauliflower rice for bowls.
- Make lettuce wraps for a light, fresh crunch.
- Top with avocado, Greek yogurt, pico de gallo, pickled onions, and a squeeze of lime.
- Side ideas: simple green salad, grilled corn, or chips with salsa and guacamole.
Storage & Reheating Instructions
- Fridge: cool and store in airtight containers up to 4 days. Keep toppings separate.
- Freeze: up to 3 months in freezer-safe bags or containers. Thaw overnight in the fridge.
- Reheat: warm in a skillet over medium with a splash of broth, or microwave in 45 second bursts, stirring between intervals.
- Make ahead: great for meal prep bowls. Add fresh toppings just before serving.
Memories Made Around the Table
This skillet started as our Taco Tuesday solution on busy soccer nights. I line up toppings and let everyone build their own bowls. There is always a happy hush as the first bites hit the table.
FAQs
Can I use ground chicken or beef? Yes. Ground chicken cooks similarly to turkey. Lean ground beef works too; drain excess fat and use low-sodium seasoning.
How do I make it dairy-free? Skip the cheese or use a dairy-free shredded alternative. Add creamy avocado or a drizzle of cashew crema for richness.
Can I cook rice right in the skillet? Yes. Add uncooked brown rice with extra broth and simmer covered until tender, then finish with beans, lime, and toppings.
How do I make it spicier or milder? Spicier: add cayenne or minced jalapeño and hot sauce. Milder: use mild chili powder and plain diced tomatoes, then add heat at the table.
Is it gluten-free? It can be. Use certified gluten-free broth and taco seasoning, and serve with corn tortillas or rice.
Final Thoughts
This Healthy Ground Turkey Taco Skillet delivers bold, fresh flavor with nourishing ingredients and almost no cleanup. Keep it in your rotation for stress-free, delicious dinners any night of the week.
Healthy Ground Turkey Taco Skillet (One-Pan Dinner)
Equipment
- 1 Large Skillet with lid
- 1 Wooden spoon or spatula
Ingredients
Skillet
- 1 tbsp avocado oil or olive oil
- 1 lb lean ground turkey 93% or extra-lean
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 medium zucchini diced
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 2 cups riced cauliflower fresh or frozen
- 0.5 cup low-sodium chicken or vegetable broth plus more as needed
- 14.5 oz can diced tomatoes with green chiles
- 15 oz can black beans rinsed and drained
- 1 cup corn fresh or frozen, optional
- 1 lime juiced
- 0.5 cup shredded Mexican blend or cheddar optional
Homemade Taco Seasoning
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper optional
- 0.75 tsp fine sea salt
- 0.25 tsp black pepper
- Or use 3 tbsp low-sodium taco seasoning
For Serving (optional)
- Avocado
- Greek yogurt or sour cream
- Salsa or hot sauce
- Shredded lettuce
- Warm tortillas or crunchy taco shells
- Extra lime wedges
- Fresh cilantro chopped
Instructions
Cook the Skillet
- Heat the oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 3 to 4 minutes until softened, then stir in zucchini and cook 1 minute more. Add garlic and cook 30 seconds until fragrant.
- Add ground turkey, breaking it into small crumbles. Cook until no longer pink, about 5 to 6 minutes. If excess liquid accumulates, spoon off a bit to prevent a watery skillet.
- Stir in tomato paste and the taco seasoning. Cook 1 minute, stirring, to lightly toast the spices and deepen their flavor.
- Stir in riced cauliflower and pour in the broth. Mix well to coat everything in the spices. Cook 2 minutes to soften the cauliflower rice.
- Add diced tomatoes with green chiles, black beans, and corn. Simmer 5 to 7 minutes, stirring occasionally, until thickened to your liking. If it gets too thick, add a splash more broth.
- Turn off the heat. Stir in lime juice. Sprinkle cheese over the top, cover for 1 to 2 minutes, and let the residual heat melt it.
- Taste and adjust salt, pepper, and heat. Garnish with cilantro and your favorite toppings. Serve straight from the skillet.
Storage & Reheating
- Fridge: cool and refrigerate up to 4 days (toppings separate). Freeze: up to 3 months; thaw overnight. Reheat: warm in a skillet with a splash of broth or microwave in 45-second bursts, stirring between.