30 Minute Taco Skillet

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Lean ground turkey: Makes this skillet hearty and filling without being too heavy. It’s a great lean protein option that keeps the dish a bit lighter than ground beef. I like to use 93% lean (as opposed to 99% which can be a bit drier and lacking in flavor, in my opinion, but you do you!).
• Aromatics: You’ll cook white onion and a clove of garlic with the ground turkey to season the meat and bring depth and flavor to it (before adding all the other yummy ingredients that is).
• Southwest salsa: Salsa adds instant flavor and moisture to this skillet. I like using a hot southwest salsa, but you can use any salsa you like!
• Beans: I like to use both kidney beans and black beans in this recipe. They add lots of hearty protein and fiber to this dish. I opt for low-sodium to control the overall salt level, and I always recommend rinsing canned beans before adding to the dish (to wash away extra starch and salt).
• Tomato soup: Helps make the skillet creamy and flavorful without being too heavy. It ties everything together with a smooth tomato base. Like with the beans, using a low sodium version keeps the dish balanced so you can season to taste.
• Taco seasoning: Grab your favorite premade packet of taco seasoning, or see below for my homemade mixture. Either way, this will add that delicious tex-mex, taco flavoring to the skillet!
• Shredded cheese: The star of this dish if you ask me! Use your favorite kind of shredded cheese – cheddar, colby jack, mexican-blend, pepperjack are all great options. Sprinkle the cheese on at the very end and put the skillet under the broiler for just a few minutes for a slightly browned, bubbly, cheesy top layer.
• Tortillas: Perfect for scooping up the cheesy filling or serving on the side. Flour tortillas are soft and flexible, while corn tortillas add extra flavor — you can use whichever your family loves most.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Homemade Taco Seasoning

Mix the following ingredients together in place of a taco seasoning packet if you prefer to make homemade taco seasoning:

• 1 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1/4 tsp. dried oregano
• 1/4 tsp. onion powder
• 1/4 tsp. red pepper chili flakes
• 1/4 tsp. salt and pepper

Expert Tips

• Storage: Let the taco skillet cool completely, then store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat: Reheat in the microwave for quick meals, or warm on the stove with a splash of water or broth if it looks too thick.
• Freezing: Freeze the cooled skillet mixture (before adding toppings like avocado, sour cream, or herbs) in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. Add fresh cheese on top after reheating so it melts perfectly.
• Make-Ahead: Save time on busy nights by cooking the turkey, onion, and garlic mixture ahead of time. Store it in the fridge for up to 1 day, then finish the skillet by adding the beans, salsa, tomato soup, seasonings, and cheese. Dinner will be ready in about 15 minutes.
• Gluten-Free: Use corn tortillas (instead of flour) or omit the tortillas all together to make this dish gluten-free.
• Dairy-Free: Use a plant-based shredded cheese and skip the optional sour cream topping.

Substitutions / Variations

• Feel free to use ground beef or ground chicken in place of the ground turkey if that’s all you have on hand, or just what you’re in the mood to use. Or you can even try plant-based crumbles!
• I like the combination of kidney and black beans, but you can really use any combo that sounds good to you. Some other bean ideas include pinto beans, black eyed peas, navy beans, chickpeas
• Try a different style salsa like fire-roasted, verde (green salsa), or extra spicy if you like more heat. Pico de gallo can work too, just add a little extra tomato sauce for moisture.
• Instead of tomato soup, you can use tomato sauce or crushed tomatoes (you’ll just want to season to taste since they aren’t as sweet). I also think using some red enchilada sauce could be a fun substitution in this skillet!
• Give this 30 Minute Taco Skillet a veggie boost! Stir in bell peppers, corn, zucchini, or spinach for extra flavor and nutrition.
• Stir in a spoonful of cream cheese or sour cream before topping with cheese for a creamier filling.
• Serve with or over tortilla chips for more of a nacho-style dish.
• Kick up the spice: Add diced jalapeños, chipotle peppers in adobo, or a splash of hot sauce for extra kick.

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4.82 from 16 reviews

30 Minute Taco Skillet

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 8 servings

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This 30 Minute Taco Skillet is a quick and easy one-pan dinner packed with flavor. Made with simple pantry staples, it’s hearty, cheesy, and sure to be a family favorite.

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Ingredients

• ▢ 1 pound lean ground turkey
• ▢ 2 Tbsp. olive oil
• ▢ 1 1/2 cups southwest salsa (hot – or salsa of choice)
• ▢ 1/2 white onion, diced
• ▢ 1 clove fresh garlic, minced
• ▢ 5-10 tortillas
• ▢ 1, 15oz. can low sodium kidney beans (drained and rinsed)
• ▢ 1, 15oz. can low sodium black beans (drained and rinsed)
• ▢ 1, 10 3/4 oz. can low sodium tomato soup
• ▢ 1, 1 oz (28g) packet taco seasoning
• ▢ 1 cup shredded cheese (cheddar, colby jack, mexican blend, etc.)

Optional Toppings:

• ▢ green onions
• ▢ cilantro
• ▢ tomatoes (diced)
• ▢ avocado
• ▢ sour cream
• ▢ jalapenos

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Instructions 

• Cook: In a large non stick skillet over medium heat, cook the ground turkey with olive oil, diced onion and garlic until the meat is no longer pink. Drain out any liquid leftover in the pan.
  1 pound lean ground turkey, 2 Tbsp. olive oil, 1/2 white onion, diced, 1 clove fresh garlic, minced
  
• Mix: Add in the taco seasoning, salsa, tomato soup, kidney beans, and black beans. Mix together and bring to a boil, then let it simmer on low for about 5-10 minutes.
  1 1/2 cups southwest salsa, 1, 15oz. can low sodium kidney beans, 1, 10 3/4 oz. can low sodium tomato soup, 1, 1 oz (28g) packet taco seasoning, 1, 15oz. can low sodium black beans
  
• Broil: Sprinkle shredded cheese on top and broil for ~2 minutes until cheese is lightly browned and bubbly. (Make sure to watch it carefully – the broiler can burn it quickly!)
  1 cup shredded cheese
  
• Serve: Right before serving, mix in sliced tortilla strips (or serve with tortillas on the side) and finish off with any desired toppings. Enjoy!
  5-10 tortillas, green onions, cilantro, tomatoes, avocado, sour cream, jalapenos
  

Equipment

Chefs Knife

Skillet

Notes

• For a spicy kick, add in jalapeños or Sriracha!
• Leave tortillas on the side if you plan on enjoying leftovers the next day.
• Can enjoy as a dip with tortilla chips too!
• Storage: Let the taco skillet cool completely, then store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave for quick meals, or warm on the stove with a splash of water or broth if it looks too thick.
• Freezing: Freeze the cooled skillet mixture (before adding toppings like avocado, sour cream, or herbs) in a freezer-safe container or zip-top bag for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. Add fresh cheese on top after reheating so it melts perfectly.

Nutrition Information

Serving: 0.5cup, Calories: 214kcal (11%), Carbohydrates: 14g (5%), Protein: 19g (38%), Fat: 10g (15%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 42mg (14%), Sodium: 585mg (25%), Potassium: 340mg (10%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 355IU (7%), Vitamin C: 2mg (2%), Calcium: 116mg (12%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally published in February 2019. It was updated with new photos and additional tips and tricks in September 2025.

📸 Photography by Marie Dubé