Turkey Taco Skillet

This one-pan Turkey Taco Skillet is ready in under 30 minutes, perfect for weeknight dinners. Featuring taco seasoning, bell peppers and ground turkey simmered in chicken broth for an easy, healthy dinner you'll love. Gluten-free, dairy-free, egg-free.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 234kcal

Author Tessa

Ingredients

1 lb ground turkey
1 tablespoon olive or avocado oil
1 small yellow onion diced
1 green bell pepper diced
3 cloves garlic minced
2 tablespoons gluten-free taco seasoning
⅛ teaspoon red pepper flakes
½ teaspoon salt
1 cup black beans, rinsed optional

Optional toppings

Avocado or guacamole
Salsa or pico de gallo
Cilantro + lime juice
Dairy-free sour cream

US Customary - Metric

Instructions

Heat oil in a large skillet over medium heat.
Add ground turkey and cook, breaking it up, until mostly browned.
Stir in onion and bell pepper; cook 4–5 minutes until softened.
Add garlic, taco seasoning, red pepper flakes, and salt; cook 30 seconds until fragrant.
Stir in black beans, if using, and heat until beans are warmed through.

Serving suggestions:

Taco bowls: over rice or cauliflower rice
Lettuce cups: butter lettuce or romaine
Nacho skillet: serve with grain-free tortilla chips
Meal prep: portion into containers with rice + veggies

Notes

Storage: Allow the turkey taco skillet to cool then transfer to an airtight container. Store in the fridge for up to 3 days.

Freezing: Allow the turkey taco skillet to cool fully then transfer to an airtight container. Freeze for up to 3 months. Defrost overnight in the refrigerator before reheating.

Reheating: Reheat the mixture in a skillet with a splash of water over a medium-low heat, stirring occasionally, until piping hot. Alternatively, you can microwave individual portions in a microwave-safe bowl until piping hot throughout.

Nutrition