Turkey Taco Skillet

Name: Turkey Taco Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexicaine
Ingredients: 1 tablespoon olive oil or avocado oil; ½ large yellow onion, diced; 1 red bell pepper, diced; 4 garlic cloves, minced; 1 lb ground turkey; 1 small zucchini, shredded (about ½ cup); ¼ cup chopped cilantro; 2 tablespoons taco seasoning; 1 tablespoon fresh lime juice; Kosher salt and black pepper, to taste; 2 (14.5 oz) cans fire roasted diced tomatoes (undrained); 4 oz diced green chiles; 1 cup cooked brown or white rice (or cauliflower rice); 1 cup shredded cheddar cheese, divided

Jump to Recipe·Print Recipe

Let’s be honest—sometimes you just need a dinner that checks all the boxes: fast, filling, healthy-ish, and loaded with flavor. That’s where this Turkey Taco Skillet comes in. We’re talking tender ground turkey, sautéed veggies, hearty rice, and all the bold taco flavors you love, finished with melty cheese. It’s the kind of one-pan meal that makes weeknights easy, meal prep a breeze, and always leaves you excited for leftovers.

Skillet filled with cheesy ground turkey taco mixture topped with avocado, tomatoes, jalapeños, and cilantro.

This skillet hits the table in about 25 minutes and is perfect for scooping with tortilla chips, piling into a bowl, or stuffing inside warm tortillas. And with plenty of ways to customize, you’ll never get bored.

Why You’ll Love This Turkey Taco Skillet

Quick, Cozy, and Meal Prep Friendly

Ready in about 25 minutes: Minimal chopping, minimal cleanup, and dinner is served.
Balanced & satisfying: Lean protein, fiber-rich rice, and plenty of veggies make it a feel-good dinner.
One pan = less mess: All the flavors come together in a single skillet—easy cooking and even easier cleanup.
Perfect for leftovers: Stays delicious in the fridge for days and reheats like a dream.
Everyone can customize: Set out all the toppings and let everyone build their perfect bowl.

What You’ll Need

Ground turkey: Lean and protein-packed (sub chicken or beef if you like)
Rice: Brown, white, or cauliflower rice for a lighter twist
Veggies: Onion, red bell pepper, shredded zucchini (moisture and sneaky veggies)
Taco seasoning: Homemade or store-bought—whatever you love
Diced tomatoes: Fire roasted for max flavor (don’t drain!)
Diced green chiles: Mild, but so much flavor
Cheddar cheese: Melty, gooey, and essential
Cilantro, lime juice, and your favorite toppings: For that fresh, zippy finish

Bowls of ingredients including ground turkey, cheese, salsa, rice, onion, bell pepper, zucchini, and cilantro on a marble counter.

How to Make Turkey Taco Skillet (Step-by-Step)

This skillet goes from stovetop to table in a flash:

1. Sauté the Veggies

Heat oil in a large skillet over medium-high. Add diced onion and red bell pepper; cook until just tender, about 5 minutes. Stir in the garlic and sauté 1 minute more.

Chopped onions and red bell peppers cooking in a black cast-iron skillet for the base of the turkey taco mixture.

2. Brown the Turkey

Add ground turkey and break it up with a wooden spoon. Cook until browned and cooked through, about 5 minutes.

Ground turkey added to sautéed onions and peppers in a cast-iron skillet, ready to be browned for taco filling.

3. Add the Good Stuff

Stir in shredded zucchini, chopped cilantro, taco seasoning, fresh lime juice, salt, and pepper. Cook for 2 minutes to let the flavors mingle.

Ground turkey, bell peppers, and onions in a skillet with chopped zucchini and fresh cilantro added for color and flavor.

4. Make It Saucy

Add both cans of diced tomatoes (with juices), diced green chiles, cooked rice, and half of the shredded cheese. Stir until everything is combined and cheese is melty.

Cast-iron skillet filled with cooked rice, shredded cheese, diced tomatoes, and turkey mixture before melting the cheese.

5. Top with Cheese & Broil

Sprinkle the rest of the cheese on top in an even layer. Slide the skillet under the broiler for 2–3 minutes until the cheese is bubbly and golden. Don’t walk away—this happens fast!

Skillet topped with shredded cheese and diced tomatoes, ready for baking or broiling until bubbly and golden.

Finished turkey taco skillet with melted cheese, tomatoes, and golden topping, ready to serve hot from the skillet.

6. Serve and Top It Off

Remove from the oven and pile on your favorite toppings: avocado, more cilantro, green onions, jalapeños, sour cream, salsa, or anything you love on tacos.

Hot skillet filled with cheesy ground turkey taco mix, garnished with cilantro, jalapeños, and sliced avocado.

Tips, Tricks & Variations

Low-carb? Swap in cauliflower rice instead of regular rice.
Dairy-free? Skip the cheese or use a plant-based blend.
Make it a taco bowl: Serve over chopped lettuce for a taco salad twist.
Use up leftovers: Add black beans, corn, or even leftover veggies from the fridge.
Storing leftovers: Keep in an airtight container for up to 4 days or freeze for up to 3 months.

The Story: Why This Is a Weeknight Win

This recipe was born out of a “what can I make with what’s in my fridge?” moment and it became an instant family favorite. It’s the meal that saves you on busy nights, works for meal prep, and honestly, just makes you look forward to leftovers. It’s fresh, colorful, satisfying, and flexible enough for everyone at the table.

Bowl of cheesy turkey taco skillet topped with avocado, jalapeños, fresh cilantro, and tortilla chips for serving.

FAQ

Can I make this ahead?

Absolutely! Store in the fridge for up to 4 days or freeze for a month. Reheat on the stovetop or in the microwave.

What’s the best way to serve Turkey Taco Skillet?

Spoon it straight into bowls, serve with tortilla chips, or wrap it up in warm tortillas—anything goes.

Can I use different meat?

Yes! Ground chicken, beef, or even a plant-based ground work perfectly.

What other veggies can I add?

Corn, black beans, spinach, mushrooms, or even sweet potato—just toss in whatever you have!