Mom’s One Pan Taco Skillet is one of the easiest weeknight meals and a dinner everyone is sure to love!
*I originally posted this recipe in Aug. 2015, but I retook the photos July 2017!*
The Recipe Redux for this month is Back to the Dinner Table and I wanted to share my mom’s taco skillet recipe. I know this was always a favorite in our household, and such an easy go-to recipe that everyone loved.
Such an easy and tasty weeknight dinner recipe. Makes great leftovers for lunch the next day too!
- 1 pound lean ground turkey meat
- 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 to rtillas
- 1 can low sodium kidney beans drained and rinsed
- 1 can low sodium tomato soup
- 1 packet taco seasoning
- shredded cheese for garnish
In a large 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.
Add in the taco seasoning, salsa, tomato soup, and kidney beans. Mix together and bring to a boil, then let it simmer down for about 5-10 minutes.
Right before serving mix in tortilla strips and top with cheese. Enjoy! 🙂
For a spicy kick, add in jalapenos or Sriracha!
I love this meal not only because it is quick but it is budget friendly as well. Cutting the flour tortilla strips up into the meal is recommended, but if you’d like to control the amount of tortilla you are consuming, skip this step and eat the tortilla on the side! 🙂