Cheesy Turkey Taco Skillet
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Cheesy Turkey Taco Skillet combines tons of veggies, including bell peppers, onion, cherry tomatoes, and corn – with ground turkey, diced tomatoes, and shredded cheese. Serve it over rice for a complete and healthy meal!
We appreciate our Tex-Mex here, and I especially love how versatile this turkey taco skillet recipe is. You can turn it into so many things, according to what you like.
- Scoop some of the skillet mixture into a taco, and top with sour cream and extra jalapeños.
- Eat it over a bed of lettuce, with a drizzle of my Skinny Chipotle Ranch Dressing.
- Consume it as a bowl (as seen below), along with some cilantro lime rice, and some avocado slices.
- Also, you could double the meat if you are a meat lover (and have a large enough skillet to fit the additional meat)!
So many choices, and I love all of them!
Ingredients needed for Cheesy Turkey Taco Skillet:
- Ground Turkey – I like to use the 93% lean version. You could also substitute ground beef or ground chicken here.
- Veggies – You’ll need onion, jalapeño, bell peppers, cherry tomatoes, and frozen corn. Other veggies could be used as well, including zucchini, mushrooms, or squash.
- Canned Tomatoes – Use fire-roasted tomatoes and Rotel for an extra kick, or use a milk version of both.
- Taco Seasoning – I have a homemade seasoning that I keep handy for all the Tex-Mex things, but store-bought works too.
- Olive oil, kosher salt, and freshly ground black pepper – My go-to’s for almost all of my recipes.
- Cheese – Use any shredded cheese you like best. I went for a combo of pepper jack and cheddar.
- Toppings – Cilantro, avocado slices, sour cream, tortilla strips, etc.
How to make Cheesy Turkey Taco Skillet:
You can easily make this recipe under an hour, including the slicing of the veggies. I like to prep the day before and store the veggies in an airtight container in the refrigerator. Makes dinner time a snap!
- Sauté the meat. In a large cast iron skillet over medium heat, sauté the ground turkey, onion, and jalapeño in some olive oil. Season with salt and pepper, and cook until the turkey is cooked through, about 10 minutes. Drain in a colander, and then place the skillet back on the heat.
- Cook the veggies. Add some additional olive oil to the skillet, and then add the heartier veggies – the bell peppers and corn. Cook until these are softened, about 5-6 minutes. Then add the tomatoes and stir.
- Add turkey and diced tomatoes. Add the canned tomatoes, the cooked turkey, and the taco seasoning to the pan, and stir to combine. Cook for about 8-10 more minutes.
- Add cheese. Reduce heat, and add the shredded cheese on top of the mixture. Let melt, and then remove the skillet from the heat.
- Serve. Top the skillet with chopped cilantro. Serve with avocado slices, sour cream, and tortilla strips over a bed of cilantro lime rice (or plain rice).
Are you looking for other delicious (and healthy) Tex-Mex Recipes? I’ve gotcha covered!
Make this taco recipe next: Easy Taco Crunch Wraps
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Cheesy Turkey Taco Skillet
- 2 Tablespoons olive oil - divided
- 1 pound ground turkey - 93% lean
- 1/2 large yellow onion - diced
- 1 medium jalapeno - diced (with or without seeds)
- 2 medium bell peppers (any color) - thinly sliced
- 1 1/2 cups frozen corn - or fresh (about 3 ears)
- 1 cup cherry tomatoes - halved
- 15 oz. fire-roasted diced tomatoes - undrained
- 10 oz. fire-roasted Rotel - slightly drained of liquid
- 3 Tablespoons taco seasoning - use my homemade recipe or store-bought
- 1 1/2 cups shredded cheddar or pepperjack cheese
- cilantro, avocado slices, tortilla strips - to serve
- cilantro lime rice or tortillas - to serve
- In a large cast iron skillet at medium- high heat, drizzle some olive oil. Add the ground turkey, onion, jalapeno, kosher salt, and freshly ground black pepper. Cook until the turkey is cooked through, about 10 minutes. Drain in a collander, and place the skillet back on the heat.
- Drizzle some additional olive oil, and then add the peppers and corn. Cook until softenened, about 5-6 minutes. Then add the tomatoes, and the turkey mixture. Stir well, and add the canned tomatoes and taco seasoning. Cook over medium heat for about 8-10 more minutes.
- Then reduce heat, and add the shredded cheese on top. After a couple of minutes, remove the skillet from the heat, and serve.
- Serve the taco skillet with cilantro lime rice, in taco shells, or over some lettuce. Add additional toppings like cilantro and avocado slices.
- Meat Lovers: Feel free to double the meat in this recipe. We've done it both ways, and both versions are great.
Made this for my lunches at work, love the add ins as well! ⭐️⭐️⭐️⭐️⭐️
It’s a good one, and I need to make this again soon! ❤️
Do you know the calorie amount per serving?
Yes, the recipe card shows the calories for one serving. It’s 325 calories without rice and/or tortillas.
You get me, anything Tex-Mex and I’m in!! I’m always looking for something new to do with ground turkey. Yum!
I’m so glad you enjoyed it, Shari! Thanks for your feedback. 🙂
Tastes amazing! I love this skillet recipe…..
Love using my cast iron! 🙂