Cheesy Ground Turkey Taco Skillet with Black Beans

Serves 5 · 10 min prep · 25 min cook

Ingredients

• 1 Tbsp olive oil
• 1½ lb ground turkey (93% lean)
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 3 garlic cloves, minced
• 3 Tbsp (or 1 packet) taco seasoning
• 1 tsp chili powder
• 15 oz canned black beans, rinsed and drained
• 14.5 oz canned fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• ½ cup chicken broth or water
• 1½ cups shredded Mexican-blend cheese
• ¾ tsp kosher salt
• ¼ cup fresh cilantro, chopped
• for serving lime wedges and tortilla chips or warm tortillas

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high heat. Add the ground turkey and break it up with a wooden spoon; cook 5–6 minutes until mostly browned and no longer pink.
2. 2Add the diced onion and bell pepper. Cook another 4–5 minutes, stirring occasionally, until the vegetables soften and the turkey develops light browned bits.
3. 3Stir in the minced garlic, taco seasoning, chili powder, and salt; cook 30–45 seconds until the spices bloom and smell fragrant.
4. 4Pour in the black beans, fire-roasted tomatoes (with their juices), frozen corn, and broth. Stir well, scraping the bottom of the pan, and bring to a simmer.
5. 5Reduce heat to medium-low and let the mixture bubble gently for 6–8 minutes, stirring once or twice, until slightly thickened and the flavors meld. Most of the liquid should reduce but the skillet should still look saucy.
6. 6Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook 2–3 minutes until the cheese is fully melted and gooey.
7. 7Remove from heat and scatter chopped cilantro over the cheesy surface. Let rest 2 minutes.
8. 8Scoop into bowls and serve with lime wedges for squeezing, plus tortilla chips for scooping or warm tortillas for wrapping. Leftovers reheat beautifully the next day.