Turkey Taco Skillet – One-Pan Dinner in 30 Minutes
This turkey taco skillet is a good way to start eating clean. It's packed with veggies that you'll love in your taco skillet.
Equipment
12-inch non-stick skillet with lid
Wooden spoon or silicone spatula
Instant-read thermometer
Measuring cups and spoons
Potato masher (optional — for breaking turkey into fine crumbles)
Ingredients
- 1 tablespoon neutral oil - vegetable or avocado, for browning
1 ½ pounds ground turkey (minced turkey) - 93% lean recommended, 680g
½ medium yellow onion - diced, about 3/4 cup / 115g
3 cloves garlic - minced (or 1 1/2 teaspoons garlic powder)
1-2 pieces jalapeños - sliced, about 1/4 cup / 35g, seeds removed for milder heat
3 tablespoons taco seasoning - about 1 standard packet, 21g- 16 ounces chunky salsa - 450g / 2 cups, mild, medium, or hot to taste
1 ½ cups water - 360ml- 2 cups instant brown rice - 370g
Instructions
- Heat 1 tablespoon of oil in a 12-inch non-stick skillet over medium-high heat. Add the ground turkey and break it into small crumbles using a wooden spoon or potato masher. Cook for 5-7 minutes, stirring occasionally, until browned and no pink remains. An instant-read thermometer should read 165°F / 74°C. Carefully drain the excess fat.1 tablespoon neutral oil, 1 1/2 pounds ground turkey (minced turkey)
- Add the diced onion, minced garlic, and sliced jalapeños. Cook over medium-high heat, stirring frequently, for about 3 minutes or until the onions are soft and translucent.1/2 medium yellow onion, 3 cloves garlic, 1-2 pieces jalapeños
- Sprinkle the taco seasoning over the turkey and vegetables. Stir and cook for 30 seconds to bloom the spices. Pour in the salsa and water, stir to combine, then add the instant brown rice. Stir well and bring to a simmer over medium heat.3 tablespoons taco seasoning, 16 ounces chunky salsa, 1 1/2 cups water, 2 cups instant brown rice
- Cover with a lid and simmer for 4-5 minutes, lifting the lid to stir 2-3 times. Reduce heat to medium-low, replace the lid, and let the skillet sit undisturbed for 5-10 minutes until the rice has absorbed most of the liquid. Fluff with a fork before serving.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The rice absorbs liquid overnight, so texture will thicken.
Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating. Skip fresh garnishes before storing.
Reheating: Warm in a skillet over medium heat with 2 tablespoons of water per serving to loosen, or microwave covered for 2 minutes, stirring halfway through.
Substitution: Swap ground turkey for lean ground chicken (same cook time) or 93% lean ground beef (drain fat thoroughly). Do not substitute regular brown rice — it requires 45 minutes and double the liquid.
Pro Tip: Break the turkey into small crumbles with a wooden spoon or potato masher as it browns — smaller pieces mean more surface area for the taco seasoning to coat, giving you bolder flavour in every bite.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 46gProtein: 45gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 94mgSodium: 992mgPotassium: 836mgFiber: 4gSugar: 5gVitamin A: 766IUVitamin C: 5mgCalcium: 56mgIron: 5mg
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