Ground Turkey Taco Skillet is a one-pan recipe that delivers flavor fast! With lean ground turkey, tons of veggies, and melty cheese, this taco skillet is high in protein, low in carbs, and ready in just about 30 minutes.
Looking for more delicious family-approved low-carb recipes? Check out Baked Pesto Chicken, Chicken Cordon Bleu, and Baked Eggplant Parmesan.
A Low-Carb, One-Pan Dinner Everyone Will Love
When it comes to quick, flavorful, and family-approved dinners, it’s hard to beat anything taco-inspired. From classic beef tacos to shredded chicken tacos to taco-inspired dishes like taco pizza and this ground turkey skillet, there is a taco recipe for everyone!
And this Ground Turkey Taco Skillet is a must-make for good reason. It delivers all the bold, zesty taco flavor you love–minus the carbs!
Made in one pan with lean ground turkey, fresh veggies, and melty cheese, this easy taco skillet checks all the boxes. It is low in carbs, picky-eater approved, protein-packed, easy enough for a busy weeknight dinner, and downright delicious!
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Ground Turkey: This taco skillet is a great time to use lean ground turkey. It is inexpensive and benefits from the bold flavors and added moisture in this skillet meal. However, you can swap out the turkey for ground chicken or ground beef if desired.
- Zucchini: I recommend using a small zucchini that is vibrantly green. Larger zucchini tends to be a bit more bitter and has quite a few seeds which can water down the dish.
- Peppers: Use red, yellow, or orange bell peppers rather than green bell peppers, as they work to flavor the taco skillet better than the green pepper variety. The addition of a jalapeno pepper is optional but adds a subtle heat which helps to add flavor to this taco skillet.
- Aromatics: Diced yellow onion and minced garlic pack immense flavor for minimal cost.
- Seasonings: I use homemade taco seasoning to really pack in a ton of flavor while controlling the sodium and additives.
- Salsa: Using salsa instead of diced tomatoes, helps this skillet to develop deep flavor FAST! Use your favorite jarred or homemade salsa, keeping in mind that the spice level of your salsa, will impact how spicy your taco skillet turns out.
- Cheese: Use cheddar cheese, Monterey jack cheese, or colby and for the smoothest melt, grate the cheese yourself for the smoothest melt. Dairy-Free? Simply omit the cheese.
- Lime: Another secret to giving this fast skillet recipe a lot of dimension, is to add the juice of a fresh lime at the end of cooking. The acidity will really brighten up the flavors.
How to Make Turkey Taco Skillet
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Brown the Turkey. In a large skillet, sauté the ground turkey (or ground meat of your choice) in a bit of oil until it is nearly cooked through, breaking it into small pieces as it cooks.
- Add the Vegetables. Add the peppers, onions, jalapeno, and zucchini and sauté until the vegetables begin to get tender. Add in the garlic and cook for just 30-60 seconds to lightly toast.
- Season. Add the salsa and taco seasoning to the skillet and stir well. Continue to simmer until the vegetables are tender.
- Finish with Lime and Cheese. Stir in the juice of a fresh lime, to the skillet to add a bright, slightly acidic flavor to the taco skillet. Then top with cheese and let melt.
Serving Suggestions
Turkey Taco Skillet can stand alone as a satisfying one-pan meal. That said, I have a few other suggestions for serving this taco skillet.
- Make a Taco or Burrito. Stuff the taco skillet into your favorite corn or flour tortillas and serve with your favorite toppings.
- Add Toppings: Top with any toppings you would tacos–lettuce, tomatoes, sliced avocado, cilantro, guacamole, sour cream, etc.
- Serve over Rice: Stretch this meal to feed more mouths by serving over rice or cauliflower rice to keep dinner low in carbs. I personally love serving over Instant Pot cilantro lime rice.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat: Reheat in a skillet over medium-low heat or in a heat-safe bowl in the microwave in 30-second internals until warmed through.
More Easy Tex-Mex Recipes
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- 2 teaspoons extra virgin olive oil
- 1 pound lean ground turkey, or lean ground beef or ground chicken
- 1 small yellow onion, diced
- 1 large red bell pepper, diced
- 1 teaspoon minced garlic
- 2 small zucchini, cut into ½” chunks
- ½ small jalapeno, seeded and finely minced, optional
- 1 cup salsa
- 2 tablespoons Homemade Taco Seasoning, or store-bought taco seasoning
- 1 large lime, juiced
- 1½ cup cheddar cheese, shredded
- cilantro to garnish, optional
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Heat 2 teaspoons extra virgin olive oil over medium-high heat in a large skillet. Once the oil is heated, add 1 pound lean ground turkey and cook until no longer pink, breaking into small pieces while cooking. Once the turkey has fully cooked, drain off any excess grease if needed- this is rarely needed when cooking with lean ground turkey.
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To the same skillet, add in 1 small yellow onion (minced), 1 large red bell pepper (chopped), 2 small zucchini (cut into chunks), and ½ small jalapeno (finely minced) if using. Sauté for 3-5 minutes or until the onion begins to become translucent. Add 1 teaspoon minced garlic, if using, and sauté for 30-60 seconds, just to lightly toast.
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Add 1 cup salsa and 2 tablespoons Homemade Taco Seasoning to the skillet and stir well to incorporated. Bring to a gentle simmer and then reduce the heat to medium-low. Simmer for 10 minutes, uncovered, stirring occasionally, until the vegetables are softened.
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Turn off the heat and add in the juice of 1 large lime, stirring to incorporate.
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Generously sprinkle 1½ cup cheddar cheese over the mixture and let it sit for a few minutes until the cheese is melted.
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Serve warm with cilantro, sour cream, and/or avocado as desired.
Jalapeno: Omit to decrease the level of heat; add to increase the heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well. Reheat individual servings in the microwave or in a dry skillet until warmed through.
Salsa: Use your favorite brand of salsa–smooth or chunky; mild, medium, or hot.
Calories: 232kcalCarbohydrates: 12gProtein: 32gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 77mgSodium: 707mgPotassium: 661mgFiber: 3gSugar: 6gVitamin A: 1558IUVitamin C: 49mgCalcium: 140mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2023 and updated in 2025.
