Taco Skillet Bake
Taco Skillet Bake is full of flavor, easy and absolutely delicious
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 1 tablespoon Olive Oil
- 1 Onion, yellow, chopped
- 1 Red Bell Pepper, seeded and chopped
- 1 Poblano Pepper, seeded and chopped
- 1 1/2 pounds Ground Turkey
- 2 tablespoons Chili Powder
- 1 teaspoon Salt
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Oregano, dried
- 1/2 teaspoon Cumin, ground
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Paprika
- 1/4 teaspoon Cayenne pepper, ground
- 1 can Fire-roasted tomatoes, canned approx. 14 oz can
- 1 cup Corn kernels, frozen
- 1/2 cup Black beans, canned approx. 14 oz can
- 1 1/2 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
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. See Recipe Note.
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.
- This recipe was barely adapted from What's Gaby Cooking Everyday California Food
- You can use ground chicken or beef instead of turkey if you like.
- I use Diamond Crystal Kosher Salt.
- If you hate Cilantro, use Italian (flat leaf) parsley instead.
- Note: If your turkey mixture is not of a very saucy consistency when you start the simmer, go ahead and add a 1/4 cup of water to get it going, then proceed through the cooking process as noted.
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