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Turkey Taco Skillet

Ground turkey cooked with salsa, beans, and rice in one pan. Scoop it into tortillas, eat it in a bowl, or pile it on chips.

Nut-FreeEgg-FreeGluten-Friendly Main Dish
Prep: 5 min Cook: 20 min Total: 25 min Servings: 4 Difficulty: Easy

Allergens: Check salsa and tortilla labels for allergens. As written, free of major allergens.

Ingredients

  • 1 lb ground turkey (fresh or thawed)
  • 1 cup salsa (any heat level)
  • 1 can (15 oz) pinto beans or black beans, drained
  • 1 cup rice, uncooked
  • 2 cups water
  • 1 tablespoon vegetable oil

Optional Extras

  • Shredded cheese on top
  • Sour cream
  • Chili powder or cumin
  • Tortillas for wrapping
  • Hot sauce

Equipment

  • Large skillet with a lid
  • Stirring spoon

Instructions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the ground turkey. Break it into small pieces as it cooks, about 5–7 minutes, until no pink remains.
  3. Stir in the salsa, drained beans, rice, and water.
  4. Bring to a boil, then cover and reduce heat to low. Simmer for 18–20 minutes without lifting the lid.
  5. Remove the lid. Fluff with a fork. If the rice is still firm, add a splash of water, cover, and cook 5 more minutes.
  6. Serve in bowls, in tortillas, or topped with cheese and sour cream.

Notes

  • Ground beef works too. Same method, same timing.
  • One pan, one meal. The rice cooks right in the skillet with everything else. No separate pot needed.
  • Mild for kids: Use mild salsa. Hot salsa for adults.
  • Leftover burritos: Wrap leftovers in tortillas the next day for easy lunches.
  • No salsa? Use a can of diced tomatoes instead.