Cheesy Ground Turkey Taco Skillet with Charred Corn and Black Beans

Serves 5 · 12 min prep · 22 min cook

Ingredients

• 1.25 lb ground turkey (93% lean)
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 3 tbsp (or 1 packet) taco seasoning
• 1 (14.5 oz) can, undrained fire-roasted diced tomatoes
• 1 (15 oz) can, rinsed and drained black beans
• 1.5 cups frozen or fresh corn kernels
• 1/2 cup chicken broth
• 1.5 cups shredded Mexican cheese blend
• 1/3 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• for serving tortilla chips or warm tortillas

Instructions

1. 1Heat olive oil in a large 12-inch skillet over medium-high heat. Add diced onion and cook 3–4 minutes until starting to soften. Add ground turkey and break it up with a spatula; cook 6–7 minutes until no pink remains and edges begin to brown.
2. 2Stir in minced garlic and taco seasoning; cook 1 minute until fragrant. Pour in the fire-roasted tomatoes with their juices and the chicken broth, scraping up any browned bits.
3. 3Add the rinsed black beans and corn kernels. Season with salt if your taco seasoning is mild. Bring the mixture to a simmer, then reduce heat to medium-low and cook 6–8 minutes, stirring occasionally, until slightly thickened and the corn is hot and lightly charred in spots.
4. 4Sprinkle the shredded Mexican cheese evenly over the entire surface of the skillet. Cover with a lid and cook 2–3 minutes until the cheese is fully melted and bubbly.
5. 5Remove from heat and let rest 2 minutes. Scatter chopped cilantro over the top and squeeze a couple of lime wedges across the skillet.
6. 6Scoop the cheesy taco mixture into bowls or straight from the skillet. Serve with tortilla chips for scooping or warm tortillas for wrapping, plus extra lime wedges on the side.
7. 7For extra freshness, top individual portions with diced avocado, a dollop of sour cream, or pickled jalapeños if desired.