Ground Turkey Taco Skillet

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Ground Turkey Taco Skillet, an easy one-pan weeknight dinner using ground turkey, corn, pinto beans and salsa topped with tortilla chips and cheese.

Turkey Taco Skillet
Ground Turkey Taco Skillet

This reminds me of one my most popular ground turkey recipes, the ground turkey skillet only topped with chips and cheese which is never a bad idea! It’s basically a deconstructed taco, perfect for weeknight dinner! If you want more dinner ideas for taco Tuesday try Slow Cooker Beef Tacos, Cod Fish Tacos or these low-carb, Turkey Taco Lettuce Wraps.

Turkey Taco Skillet

This recipe is adapted from Dash of Mandi’s new cookbook The Tex Mex Table. All the recipes in her book honestly look so good, it was hard to pick one to share – a must buy!! I slightly modified her recipe to make it a bit macro friendly. Like any taco, you can really top this with anything you like on your tacos. Some ideas you can try are sour cream, avocado or guacamole.

This skillet recipe is sure to please the whole family, plus its budget friendly and takes under 30 minutes to make.

What’s in ground turkey taco skillet?

This turkey taco skillet is basically a deconstructed taco topped with cheese nachos! Here’s what’s in it:

  • Jalapeño – for spice
  • Onion – for flavor
  • Ground turkey – I like 93% lean but you can use 99% to make it leaner
  • Corn – you can use frozen, canned or fresh
  • Pinto beans – any bean will work here
  • Jarred Salsa – or use an 8 ounce can of tomato sauce
  • Tortilla chips – use your favorite type, blue chips or baked chips work great
  • Shredded Mexican cheese blend
  • Spices: Salt, pepper, chili powder, cumin, cayenne
  • Optional Toppings: Cilantro, chopped tomatoes, pickled onions, lime wedges, and the optional sliced avocado, guacamole, and sour cream

Turkey Taco Skillet Variations:

  • Swap ground turkey for lean ground sirloin or chicken.
  • For a spicy taco skillet, don’t remove the seeds or ribs from the jalapeño and use a spicy salsa.
  • This is a mild dish, if you prefer your meals milder, omit the cayenne, remove the jalapeño seeds and ribs, and choose a mild salsa.
  • Sub black beans for pinto beans.
  • If you don’t want to serve the turkey mixture with tortilla chips, serve it over rice, quinoa, cauliflower rice, or chopped romaine to make it a taco salad.
  • If you don’t want to make pickled onions, use fresh red or green onions.

Taco Skillet Recipe

Turkey Taco with Chips and ToppingsDish with turkey taco meat, chips, avocado.

More Ground Turkey Recipes You’ll Love:

Taco Skillet Recipe
Print WW Personal Points
4.91 from 10 votes
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Turkey Taco Skillet

503 Cals 37 Protein 43.5 Carbs 23.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 4 servings
COURSE: Dinner
Turkey Taco Skillet, an easy one-pan weeknight dinner using ground turkey, corn, pinto beans and salsa topped with tortilla chips and cheese.


  • 1 teaspoon olive oil
  • 1 yellow onion, finely chopped
  • 1 jalapeno, seeds removed and diced
  • 1 lb 93% ground turkey
  • Salt and pepper
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp cayenne
  • 3/4 cup canned pinto beans, drained
  • 3/4 cup corn kernels
  • 12 oz jarred salsa, about 1 jar
  • 32 tortilla chips, about 4 oz
  • 1 cup shredded reduce fat Mexican cheese blend
  • 2 tablespoons chopped cilantro, for topping
  • Quick pickled onions, for topping
  • 1/4 cup chopped tomatoes, for topping
  • Lime wedges
  • Sliced avocado,guacamole, sour cream, optional for topping


  • In a large skillet over medium heat, warm the olive oil. When heated, add the onion and jalapeño and sauté for 2 to 3 minutes.
  • Add the ground turkey and season with salt and pepper. Cook the turkey until it is browned, crumbling the meat into small pieces as it cooks.
  • Add the chili powder, smoked paprika, cumin, cayenne, pinto beans, corn and salsa. Mix well. Let the mixture cook for 3 minutes.
    Skillet with ground turkey, beans and corn
  • Lightly crumble the chips over the top of the turkey, then sprinkle the cheese over the top of the chips.
  • Cover the turkey skillet with a lid and let it cook for 1 to 2 minutes, or until the cheese melts or place it under the broiler 2 to 3 minutes.
  • Remove the pan from the heat and top the turkey skillet with chopped cilantro, pickled red onions, chopped tomatoes, plus optional toppings like avocado, guacamole or sour cream, if desired and serve with lime wedges.


Serving: 11/2 cups, Calories: 503kcal, Carbohydrates: 43.5g, Protein: 37g, Fat: 23.5g, Saturated Fat: 6.5g, Cholesterol: 99mg, Sodium: 1081mg, Fiber: 5.5g, Sugar: 9g
Keywords: 30 minute meal, budget meals, ground turkey recipes, skillet recipes, taco skillet

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  1. Delicious and comes together quickly! Family loved it and devoured. Thanks, as always, Gina. 🙂

  2. This is a wonderful recipe. I feel like I’m having beef nachos ( in this case turkey 🙂 )from a restaurant!

  3. Can someone please tell me the WW points? Thx!!

  4. This is delicious, but what is driving the calories and fat?  
    This calculated to 15 pp for me on the WW app. I halved the serving, so I could still enjoy it  

  5. So good! Only change I made was adding a diced red bell pepper at the beginning lol. I bet refried beans could work really well too.

  6. This was delicious. My daughter even ate leftovers the next day (which is not normal for her). I used a can of rotel plus a little salsa because I didn’t have enough salsa on hand. Otherwise, followed recipe. It was great!

  7. So good!!! We made this last night & it was delicious. 

  8. DELICIOUS!!!! Followed the recipe exactly and wouldn’t change anything. Can’t wait to make again!!!

  9. Delicious!! Made it tonight and the family loved it! Lots of flavor. I will definitely be making this again! Very easy and super quick. 

  10. Loved this recipe but would recommend adding the tortilla chips as a condiment after the factif you anticipate leftovers.

  11. Tried this tonight as written and was amazing! whole family loved it!

  12. Really tasty!

    There are just two of us, so we had leftovers. I lifted the chips off the leftovers and put them in fridge separately.
    In the future, I will make the entire recipe, but only top 1/2 of it (likely on our plates) and then do the same in a few days.

  13. Loved this but next time I would make just enough so there are no leftovers. The tortillas got soggy (which is no surprise) and didn’t warm up well for me (texture thing). 

  14. How much smoked paprika? It’s not listed in the ingredients.

  15. Made this for dinner tonight, and it was a big hit!! So flavorful! I only used black beans, as we are not big fans of corn, but it was still delicious. Topped with green onions and greek yogurt. So easy, and so good!

  16. LARA asked in a reply to another message how to pickle the onions. Search for the Skinnytaste recipe for Air Fryer Roasted Cauliflower Tacos which includes pickled onion instructions.

  17. What salsa do you use?

  18. How much smoked paprika should be added? The amount is not listed.

  19. Smoked paprika is mentioned In the instructions but not on the ingredient list. How much would you suggest?

  20. What did you change from Mandi’s recipe?  Thank you!

  21. Looks so good! Saving this to make soon

  22. 2 questions:

    What chips do you use?

    Can we make ahead for lunch meal prep?