This Turkey Taco Skillet packs bold Tex-Mex flavor into one pan and comes together faster than takeout. It leans on pantry staples like black beans, corn, and salsa, so it's an easy answer to the weeknight what's-for-dinner question. Creamy avocado and a squeeze of lime at the end keep every bite fresh.
About 15 minutes start to finish.
Per serving (makes 4): 446 cal · 30.2g protein · 45.0g carbs · 18.2g fat
Ingredients
- 16 oz ground turkey
- 1 cup black beans
- 1 cup salsa
- 1 cup corn
- 1 cup avocado
- 2 tbsp chili powder
- 2 tbsp lime juice
Instructions
- Brown ground turkey in a hot skillet, breaking it up, 5 minutes.
- Stir in chili powder, black beans, corn, and salsa; simmer 5 minutes.
- Squeeze lime over top and finish with sliced avocado.
Meal prep & storage
Double the turkey and bean mixture and portion it into airtight containers for grab-and-go lunches through the week. It keeps well in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in a skillet over medium with a splash of water, or microwave in 60-second bursts, and add fresh avocado and lime just before serving.
Swaps
Ground chicken or lean ground beef work seamlessly in place of turkey, and pinto beans can stand in for black beans without missing a beat. If you're out of fresh avocado, a scoop of guacamole or a dollop of Greek yogurt adds the same creamy finish (skip the yogurt for a dairy-free version). Frozen corn, canned corn, or even diced bell pepper all slot in nicely depending on what's on hand.
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