Easy Turkey Taco Skillet

This one-pan Easy Turkey Taco Skillet is the perfect busy weeknight meal. The delicious and full of flavor taco skillet is low-carb and packed with protein.

Turkey Taco Skillet Recipe by Morgan

Start out by spraying a large pan with non-stick cooking spray, and adding the ground turkey. Cook the turkey over medium heat, breaking again any big chunks that form. Once the turkey is fully cooked and no longer pink, add the packet of taco seasoning and mix thoroughly.

This next part is just dumped in the garlic, diced tomatoes, salsa, corn, and black beans. Mix everything together and let cook on medium/low heat for about 10 minutes.

Once the corn and black beans are warm throughout, the dish is ready! Sprinkle Mexican cheese on top and either serve immediately or store it in the fridge for up to 5 days.

Serving Suggestions For Turkey Taco Skillet:

• Serve over rice or quinoa. You can even scoop this into taco shells!
• To keep this low carb, serve over cauliflower rice.

Other recipes you might like to try: Sweet Potato Fries, Keto Bacon California Rolls, Easy Tofu Scramble Recipe

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Easy Turkey Taco Skillet

This one-pan Easy Turkey Taco Skillet is the perfect busy weeknight meal. The delicious and full of flavor taco skillet is low-carb and packed with protein.

Course taco

Keyword easy turkey recipe, High Protein, low carb taco, skillet, turkey taco

Cook Time 20 minutes

Total Time 20 minutes

Servings 8

Calories 350kcal

Ingredients

• 2 lbs 93% lean ground turkey
• 2 cloves garlic
• 1 packet (1.25oz) taco seasoning
• 1 can (15oz) diced tomatoes
• 1 can (14.5oz) canned corn (no salt added)
• 1 can (15oz) reduced sodium black beans
• 1/4 cup mild salsa
• 3/4 cup shredded Mexican cheese

Instructions

• Start out by spraying a large pan with non-stick cooking spray, and adding in the ground turkey. Cook the turkey over medium heat, breaking again any big chunks that form.
• Once the turkey is fully cooked and no longer pink, add in the packet of taco seasoning and mix thoroughly.
• Add in the garlic, diced tomatoes, salsa, corn and black beans. Mix everything together and let cook on medium/low heat for about 10 minutes.
• Once the corn and black beans are warm throughout, the dish is ready! Sprinkle Mexican cheese on top and either serve immediately, or store in the fridge up to 5 days.

Notes

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