High-Protein Turkey Taco Skillet with Black Beans

Taco night leans Tex-Mex when lean ground turkey meets black beans in one sizzling skillet. Fire-roasted tomatoes, corn, and bright lime finish a high-protein dinner that feels festive yet weeknight-easy.

Serves 6 · 12 min prep · 25 min cook

Estimate for one serving

• 340 cal
• 32g protein
• 22g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb ground turkey (93% lean)
• 15 oz can black beans, drained and rinsed
• 14.5 oz can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 yellow onion
• 1 jalapeño
• 3 tbsp taco seasoning
• 1 tbsp olive oil
• 3 garlic cloves
• 1 lime
• 1/3 cup fresh cilantro
• 1 cup shredded Mexican cheese blend
• 1/2 tsp kosher salt

Instructions

1. 1Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. 2Add the diced onion and minced jalapeño; sauté 4–5 minutes until softened and lightly golden.
3. 3Stir in the minced garlic and cook 30 seconds until fragrant.
4. 4Add the ground turkey, breaking it up with a wooden spoon; cook 6–8 minutes until no pink remains and edges begin to brown.
5. 5Sprinkle the taco seasoning and salt over the meat, stirring to coat evenly, and cook 1 minute to bloom the spices.
6. 6Pour in the fire-roasted tomatoes with their juices, the drained black beans, and the frozen corn; stir well.
7. 7Bring the mixture to a simmer, then reduce heat to medium-low and cook uncovered 8–10 minutes until slightly thickened and the flavors meld.
8. 8Remove from heat, squeeze the lime juice over the skillet, and fold in most of the chopped cilantro.
9. 9Sprinkle the shredded cheese evenly across the top, cover for 1–2 minutes until melted, then finish with remaining cilantro.
10. 10Serve straight from the skillet with optional toppings like avocado or Greek yogurt, or portion into meal-prep containers.