Turkey Taco Nacho Skillet.

Hello dinner tonight! This turkey taco skillet is about to become a weeknight staple!

Okay so we’re in that time of year where everything is super holiday focused and it’s all cookies and peppermint and hot cocoa and chocolate everywhere! BUT. We still have to eat dinner and I’m always searching for foods that taste “regular” and different this time of year!

You know? Regular and different? That makes a ton of sense. Ha.

But really, I find myself craving some classic dinners these days that aren’t overly heavy. Ones that are really easy, quick weeknight dinners.

There are SO many things you can do with this turkey taco skillet.

It’s super versatile!

I mean, obviously, you could spoon it directly into tortillas of course. You could even spoon it on top of a sweet potato. You could throw it on top of a salad for a quick, makeshift taco salad! Really, all the things. 

BUT! My favorite thing to do with this skillet? Serve it as is with some tortilla chips on the side. Almost like a taco dip of sorts. It’s not REALLY a dip – it’s just my favorite turkey taco mix, cheese, quick pico, lettuce and guac.

However, when it’s all thrown together like this? It’s ultimate nacho perfection.

Serving this for dinner is a HUGE hit at our house. It’s fun, and while I usually reserve it for a weekend, I can’t say it hasn’t seen a Taco Tuesday rotation lately. It would also be the perfect dinner for Christmas Eve – or even New Year’s Eve. If you’re looking for something ridiculously easy, something so delicious that you can just lay back and relax after eating, this is it. 

Don’t be freaked out by the long-looking ingredient list! It’s truly not long, but I always use my own spices to season our tacos. If you’re in a pinch or find yourself without a few of the spices called for, just grab your favorite taco seasoning and use that instead.

Of course, you can always use a store-bought pico or salsa instead too! I love making a quick pico at home because it’s so easy and fresh. And it just might be in Eddie’s top five favorite things that I make. But if you’re pressed for time or sanity, grab one. Same with the guacamole. The only thing you really need to make are the pickled onions, because they are the best.

Embarrassingly easy meals are my favorite!

Turkey Taco Skillet

Turkey Taco Skillet

Yield: 4 people

Prep Time: 20 minutes mins

Cook Time: 15 minutes mins

Total Time: 35 minutes mins

This turkey taco skillet is one of my favorite dinners! Serve with tortilla chips, tortillas or taco shells, in sweet potatoes or on salad!

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5 from 15 votes

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Ingredients

• 1 tablespoon olive oil
• 1 sweet onion diced
• 1 bell pepper diced
• 2 garlic cloves minced
• 1 pound ground turkey I like 94% lean
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly cracked pepper
• 1 tablespoon all-purpose flour
• ⅔ cup chicken stock
• 1 cup shredded cheddar cheese
• 1 cup shredded lettuce
• pickled onions for serving
• cotija cheese, for sprinkling
• lime wedges for spritzing
• tortilla chips for serving

quick pico

• 1 pint cherry tomatoes quartered
• ½ sweet onion diced
• ¼ cup cilantro chopped
• ½ lime juiced
• pinch of salt and pepper

quick guac

• 1 avocado
• 2 tablespoons chopped fresh cilantro
• 1 lime juiced
• pinch salt and pepper

Instructions 

• Heat the olive oil in a large skillet over medium-low heat. Add the peppers, onions and garlic with a pinch of salt. Cook, stirring often, until softened, about 5 minutes.
• Add in the ground turkey, breaking it apart with a wooden spoon. Season it with the cumin, paprika, chili powder, garlic powder, salt and pepper. Stir well, continuing to break apart the meat into small crumbles. Cook until the turkey has browned. Sprinkle in 1 tablespoon of flour. Toss and stir. Stir in the chicken stock. Cook for a few minutes until the mixture thickens.
• Sprinkle the cheddar cheese on top. You can let it melt for a few minutes or even cover the skillet so it melts quicker. Top with the lettuce and pickled onions. Top with the quick pico and guac. Top with cotija cheese if you'd like. Serve with tortilla chips!
• To make the quick pico, toss the tomatoes, onion, cilantro and lime juice together in a bowl. Season with a pinch of salt and pepper. You can make this ahead of time and store it in the fridge. It’s better as it sits.
• To make the quick guac, mash together the avocado, cilantro, lime juice, salt and pepper. Taste and season with more lime, salt and pepper as desired.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

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