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Overhead view of a cheesy taco skillet topped with avocado slices, sour cream, jalapeños, cilantro, and green onions, served with tortillas on the side.
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30 Minute Taco Skillet

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.
Course Main Course
Cuisine Mexican
Keyword easy dinner, Healthy, one pan dinner, taco skillet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories 214kcal
Author Tawnie Graham of Kroll's Korner

Equipment

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
US Customary - Metric

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
    Raw ground turkey, chopped onion, garlic, and olive oil in a skillet on the left; on the right, turkey and onion cooked and browned with a wooden spatula.
  • 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
    Skillet filled with ground turkey, kidney beans, black beans, salsa, tomato soup, and taco seasoning packet contents, ready to be stirred together.
  • 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
    Left image shows shredded cheese being sprinkled over the cooked taco skillet mixture; right image shows a spoonful of cheesy taco skillet being lifted with melted cheese stretching.
  • 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
    Side-by-side images of the finished cheesy taco skillet in the pan topped with avocado, sour cream, and cilantro, next to a plated serving with tortilla chips and toppings.

Video

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

Serving: 0.5cup | Calories: 214kcal | Carbohydrates: 14g | Protein: 19g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 585mg | Potassium: 340mg | Fiber: 2g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 116mg | Iron: 1mg