Description
A quick, one-pan weeknight dinner featuring lean ground turkey, black beans, corn, and melted cheddar cheese, seasoned with classic taco spices for a healthy and kid-approved meal.
Ingredients
Scale
- 1 pound (450g) 93% lean ground turkey
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons taco seasoning (or homemade blend)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup (120ml) low-sodium chicken broth
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup (150g) frozen corn
- 1 1/2 cups (170g) shredded cheddar cheese
- 1 tablespoon olive oil
- Optional toppings: diced bell peppers, jalapeños, diced tomatoes, sliced avocado, sour cream or Greek yogurt, fresh cilantro, lime wedges
Instructions
- Prep ingredients: Dice onion, mince garlic, drain and rinse beans, and grate cheese.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2-3 minutes until softened.
- Add ground turkey to the skillet. Break it into small crumbles with a wooden spoon and cook for 5-7 minutes until no longer pink. Drain excess grease if necessary.
- Reduce heat to medium. Add minced garlic, cumin, and chili powder. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 1 minute.
- Add drained black beans, frozen corn, and diced tomatoes (if using). Stir to combine and simmer for 3-4 minutes until corn is heated through and mixture is moist but not soupy.
- Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the top. Cover with a lid or foil and let sit for 2 minutes to allow residual heat to melt the cheese.
- Uncover, stir gently to mix cheese, and taste for salt. Serve immediately with desired toppings like avocado, sour cream, cilantro, and lime.
Notes
Use 93% lean turkey to prevent dryness. Shred your own cheese for better melting. Drain beans thoroughly to avoid a watery skillet. Remove from heat before adding cheese to prevent separation. Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 6
- Protein: 28
Keywords: ground turkey, taco skillet, one pan dinner, quick weeknight meals, healthy dinner, cheesy turkey, family friendly