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a blue skillet with cooked taco meat with melted cheese, chips, lime and avocado.
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5 from 10 votes

Skillet Taco Bake

Skillet Taco Bake is full of flavor, easy and takes 30 minutes to make!
Prep Time10 minutes
Cook Time20 minutes
0 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 393kcal
Author: Paige

Equipment

  • large oven proof skillet
  • chef's knife
  • Measuring Spoons
  • box grater for cheese

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Onion, yellow, chopped
  • 1 Red Bell Pepper, seeded and chopped
  • 1 Poblano Pepper, seeded and chopped
  • 1 ½ pounds Ground Turkey
  • 2 tablespoons Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Oregano, dried
  • ½ teaspoon Cumin, ground
  • ½ teaspoon Red Pepper Flakes
  • ½ teaspoon Paprika
  • ¼ teaspoon Cayenne pepper, ground
  • 1 can Fire-roasted tomatoes, canned approx. 14 oz can
  • 1 cup Corn kernels, frozen
  • ½ cup Black beans, canned approx. 14 oz can
  • 1 ½ cups Mexican-blend shredded cheese
  • For Garnish: Optional
  • 1 Avocado, pitted, peeled, cut in chunks
  • 5 Green Onions, white part only, sliced thin
  • 4 tablespoons Cilantro, fresh, chopped
  • Tortilla Chips

Instructions

  • Heat the oil over medium-high heat in a cast iron or oven proof skillet.
    Add the chopped onion, red pepper and poblano pepper and cook for 5-7 minutes, or until softened.
    Add the ground turkey and cook until no longer pink, breaking it apart with the back of a wooden spoon, about 10 minutes.
    Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir together with the turkey/onion/pepper mixture to combine.
    Add the fire-roasted tomatoes, corn, and black beans. Stir to combine.
  • Bring to a simmer, then reduce the heat to low and continue on a low simmer for 10-12 minutes until the liquid has slightly reduced. If the mixture is thick, add ¼-⅓ cup of water and continue to simmer until most of it has evaporated, but is still saucy.
    Sprinkle the cheese over the top of the skillet, cover, then turn the heat off.
    Let it sit for a few minutes to melt the cheese from the residual heat of the skillet.
    Serve right from the skillet with a garnish of avocado, scallions and cilantro and tortilla chips alongside.

Notes

  • This recipe was barely adapted from What's Gaby Cooking Everyday California Food
  • Meat:  Use ground chicken or lean beef instead of turkey if you'd like.  To make it this recipe meatless, try a ground plant-based product, or extra beans instead. There are many non-meat alternatives in well-stocked grocery stores these days. 
  • Beans:  Skip the black beans and use pinto or kidney beans instead.... it'll be just as delicious! 
  • Cheese:  Try this with shredded jack cheese or sharp cheddar. Crumbled Queso Fresco would be nice too. 
  • Fresh Herbs:  Not a cilantro fan?  Go for my favorite - Italian Flat Leaf Parsley!  It's got a burst of freshness without an overwhelming flavor. 

Nutrition

Calories: 393kcal | Carbohydrates: 22g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 89mg | Sodium: 800mg | Potassium: 811mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2372IU | Vitamin C: 51mg | Calcium: 241mg | Iron: 3mg