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You are here: Home / Recipes / One pot turkey taco skillet

March 28, 2016 Recipes

One pot turkey taco skillet

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

Quinoa enchilada skillet recipe from @bijouxandbits

Quinoa enchilada skillet

I was eating tacos at a local joint and there was an item on the menu with quinoa. My dining partner didn’t think he’d tried it before until I reminded him of this quinoa enchilada skillet, some of which he definitely ate a few months back. In his defense, the quinoa in that is fairly hidden as a backdrop for all the enchilada sauce, corn, beans, cheese, and other deliciousness.

This particular quinoa salad at the taco place was great and it made me think that another Southwest-inspired skillet was long overdue. Enter this one pot easy cheesy turkey taco skillet.

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

My goal with this turkey taco skillet was to keep it as healthy as possible, low carb, pile in as many veggies as I could (since they’ll be smooshed in alongside cheese and spices!), and make it take just one skillet.

One pot dishes are rad for easy clean-up. I used my fave pre-seasoned Lodge 10-inch cast iron skillet. It heats up so hot and sizzly.

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

Vintage skillet

Jonesing to buy this skillet!

I used ground 93% lean ground turkey to keep the calories on the lower side, but feel free to substitute any kind of meat or meat-alternative you like. I’ve had great luck with Trader Joe’s Beef-less ground crumbles, which turn out quite beef-like, in my opinion. Or fry up some real beef, spicy sausage… whatever you like.

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

My secret favorite part of this taco skillet is the hidden greens. Like with a green smoothie, you can use a TON of high nutrition value greens and they wilt down to almost nothing in no time. It’s perfect for people like yours truly who sometimes want to hide greens in my food. Or for kids. πŸ˜‰ I used three cups of spinach, but any greens mixture works: kale, arugula, spinach, romaine, etc.

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

Animated assembly all in one pot!

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One pot turkey taco skillet

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

One pot turkey taco skillet

Ingredients

  • 1 lb lean ground turkey (or meat/meat-alternative of your choice, I used 93% lean ground turkey)
  • 1 large yellow onion, diced
  • 1 (14.5 oz) can diced tomatoes with green chiles
  • 2 Tbsp taco seasoning
  • 3 cups greens of your choice (I used spinach, but any spinach/kale/etc. mix will work)
  • 1Β½ cups shredded Mexican cheese blend
  • 1 Tbsp high heat oil like avocado or canola oil
  • 1 tsp lime juice
  • 2 Tbsp green onions, chopped for garnish

Instructions

  1. In a large pan with a small amount of oil, lightly brown ground turkey on medium heat, mixing often and breaking into small crumbles.
  2. Drain excess fat from the pan.
  3. Turn heat down to medium-low and add diced onions, and cook until onions start to get translucent, stirring often.
  4. Add tomatoes and taco seasoning and mix well.
  5. Add greens and let wilt as you stir them into the mixture.
  6. Cover mixture with shredded cheese until mostly melted.
  7. Garnish with chopped green onions and drizzle with lime juice.
  8. Serve hot on its own or with flat bread, in a burrito, or in flour or corn tortillas.
0.1
https://www.bijouxandbits.com/2016/03/turkey-taco-skillet/
This recipe is copyrighted to Bijoux & Bits

Follow Bijoux & Bits on social media!If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

One pot turkey taco skillet -- #healthy and #lowcarb from @bijouxandbits #taco #skillet

Categories: Recipes Tags: cheese, entrees, low carb, mexican, one pot, southwest, turkey, vegetables

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catherine clarkCatherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.

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Reader Interactions

Comments

  1. KathyRo says

    March 28, 2016 at 10:03 am

    Looks yummy!

    • Catherine says

      March 28, 2016 at 10:58 am

      Thanks, Kathy! It was so easy, too. <3

    • Michelle says

      May 5, 2017 at 6:47 pm

      Delicious!!! I made this recipe and added rice. We ate it on tortilla shells and added the spinach after. The kids and husband enjoyed! Definitely make it again!

  2. Brandy says

    March 28, 2016 at 1:20 pm

    Yum!! I’m making that tomorrow for taco Tuesday!

    • Catherine says

      March 28, 2016 at 1:24 pm

      YES, good call!

  3. Thalia @ butter and brioche says

    March 28, 2016 at 5:41 pm

    Love one pot meals! Definitely a heart dish perfect for the weather here in Australia right now, we’re in Autumn and its getting cold!

    • Catherine says

      March 28, 2016 at 6:09 pm

      Yes! Great for cool weather. It’s still cold here, so I’m right there with you. πŸ™‚

  4. Paul Elliott says

    May 2, 2016 at 11:52 am

    Made this today, and a fairly fussy eating 5 year old is a big fan! Healthy, tasty and simple cooking – thanks.

    • Catherine says

      May 2, 2016 at 12:34 pm

      Hi, Paul, so rad! I love when you can hide a bunch of veggies in meals for kids. They usually love it. πŸ™‚

  5. Sara says

    May 4, 2016 at 2:29 pm

    How many servings does this make?

    • Catherine says

      May 4, 2016 at 4:24 pm

      This makes about 6 cups after its cooked, so I’d say about 6-8 servings. πŸ™‚

  6. Mary says

    May 12, 2016 at 5:37 pm

    Looks amazing! Do you think you could add some quinoa to it as well?

    • Catherine says

      May 12, 2016 at 9:43 pm

      Thanks! You absolutely could. It’s super flexible with pretty much any kind of grain.

  7. priya anand says

    May 25, 2016 at 8:56 pm

    Just tried it. Added some red peppers to it and kale. Delight! Thanks!

    • Catherine says

      May 26, 2016 at 10:19 am

      Ooh, red peppers and kale would make this amazing! Thanks for trying it out! πŸ™‚

  8. Brandi says

    January 21, 2017 at 3:30 am

    Hi, do you have the nutritional values for this recipe?

  9. Moana says

    January 21, 2017 at 12:51 pm

    How many calories does this have ?

  10. Momosioux says

    January 24, 2017 at 12:33 am

    Where’s the Quinoa? You start your post talking about quinoa but there’s none in this recipe. I felt confused

    • Catherine says

      January 24, 2017 at 7:57 am

      I referenced a different recipe in the intro, this quinoa enchilada skillet. It’s a separate recipe featured here: https://www.bijouxandbits.com/2015/09/enchilada-skillet-recipe/

  11. Christine says

    January 30, 2017 at 7:08 pm

    This was amazing! I sauteed a bit of diced garlic in with the onions and topped with some sliced avocado. So good. Will definitely make this again!

    • Catherine says

      January 30, 2017 at 8:42 pm

      Sounds amazing!! So glad you liked it! πŸ™‚

  12. Jeff says

    February 9, 2017 at 7:40 pm

    Incredible. Great taste, texture and flavor. Will make again. Thanks for the recipe, Catherine.

    • Catherine says

      February 10, 2017 at 7:58 am

      I’m so glad you liked it, Jeff!

  13. Victoria says

    February 12, 2017 at 4:45 pm

    Any idea of the calories in this? Made it tonight and it was delicious <3

  14. Jan says

    February 13, 2017 at 3:56 pm

    Can you share the nutritional values? Calories? Carbs?

  15. Ryan says

    June 14, 2017 at 2:18 pm

    Made this for the first time today. So flavorful, easy to make, and can’t believe it’s that healthy! Definitely great for leftovers! Added a little cilantro garnishment and that did the trick!

    • Catherine says

      June 29, 2017 at 2:00 pm

      Cilantro sounds amazing!!

  16. Katherine says

    July 9, 2017 at 6:29 pm

    This was FANTASTIC! I made it tonight, and my husband, who sometimes has a child-like aversion to vegetables, gobbled it right up! Thank you for this great recipe, I will definitely be making this again!

    • Catherine says

      July 10, 2017 at 9:14 am

      It’s very sneaky with the veggies. So glad you both loved it!!

  17. susan says

    December 11, 2017 at 7:49 pm

    This was so easy and so awesome! All 4 of us inhaled it…which is highly unusual in this house! Thank you!

    • Catherine says

      December 11, 2017 at 8:36 pm

      So glad to hear that, Susan! Thanks so much for trying it out. πŸ™‚

  18. Cameron says

    January 18, 2018 at 5:25 pm

    This recipe is my go-to! Low-carb, and packs in a ton of veggies without even being noticeable! I’m a die-hard fan of Mexican food but have been looking for healthier options, and this recipe is perfect for that. Thank you!

    • Catherine says

      January 18, 2018 at 7:51 pm

      Thanks for trying it, Cameron! I just made it again two nights ago and still love it as well. πŸ™‚

  19. Janet Renaud says

    May 1, 2018 at 6:17 pm

    Made this for dinner tonight. Unfortunately I had to leave the spinach out because someone in my family saw green & said nope so, put it went. I had some mushrooms that needed attention so I they went. Served it as tacos & I loved the flavour. Will definitely make this again.

    • Catherine says

      May 1, 2018 at 8:01 pm

      Haha yep, the spinach is sometimes controversial. But I’m glad it turned out well. Thank you for trying it out! πŸ™‚

  20. Susan says

    August 17, 2018 at 11:00 am

    HAs anyone used with spinach and frozen for meal preps?

    • Catherine says

      August 17, 2018 at 11:02 am

      I sure have! This one is heavily in lunch rotation. I freeze it ahead of time in individual portions (almost always with spinach) and it holds up really well all week for lunch or dinner.

  21. Druanne says

    February 26, 2019 at 6:08 pm

    Made this tonight and loved it!! Delicious and a healthier version of tacos. Added more taco seasoning than called for and also added cheese once mixture in soft taco tortilla. Also added a bit of sour cream. Will definitely make again!!

  22. Zoe Chamberlain says

    June 17, 2019 at 12:53 pm

    What meat could I use in place of the turkey?

    • Catherine says

      June 17, 2019 at 3:44 pm

      This one is really adaptable. I’ve used it with ground beef, ground chicken, sofritas, chorizo, chopped grilled chicken, ground pork… almost anything works with this base! πŸ™‚

  23. Renee says

    October 30, 2019 at 7:01 pm

    Your TURKEY TACO SKILLET recipe was the bomb! It was just what we needed. We are β€˜keto era’ and this recipe made us so happy – we had to double check that it was keto! It was just a bit watery so I just used a hokey spoon to help drain it abit .
    I give it 5 stars!

    • Catherine says

      October 31, 2019 at 9:10 am

      I’m so glad you loved it! I definitely find it useful when I’m doing low carb, and you can easily add in rice or tortillas if you’re not. Thanks so much for giving it a go! πŸ™‚

  24. Alisha Ross says

    January 1, 2020 at 10:35 pm

    Valuable information. Fortunate me I discovered your website by chance, and I’m shocked why this twist of fate did not took place earlier! I bookmarked it.

    • John K says

      March 4, 2020 at 10:12 pm

      I made this twice already. It is easy and very tasty. I even stepped up and made my own taco seasoning. Thanks for a great recipe Catherine.

  25. Mary says

    October 10, 2020 at 8:50 pm

    This was awesome! Perfect quick meal for the whole family. Thank you for the great recipe!

  26. Lisa says

    February 18, 2021 at 12:44 pm

    Yummy! Easy to make!

  27. Jason says

    August 18, 2021 at 10:52 am

    Amazing flavor. I skipped the canned tomatoes because We didn’t have any and served with fresh diced tomatoes on top. Even better as lunch the next day.

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Catherine Clark blogger and editor
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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