Turkey Taco Skillet
Prep Time
20 minutes
Cook Time
10 minutes


2 tsp (10 ml) butter
1 lb (500 g) ground turkey
1 bell pepper, diced
2 cloves garlic, minded
1- 19 oz (560 ml) can reduced sodium black beans, drained and rinsed thoroughly
1- 15 oz (500 g) can corn, drained and rinsed
1- 14.5 oz (411 ml) can fire-roasted tomatoes, drained
1 1/2 tbsp (22 ml) low-sodium taco seasoning
1/3 cup (75 ml) quinoa
1/2 cup (125 ml) milk
1 1/2 cup (375 ml) cheddar cheese, grated
extra cheese
sour cream
crushed, whole grain tortilla chips


  1. Preheat oven to 400F (200C).
  2. Over medium heat, melt butter in a large, oven-safe skillet. Add ground turkey, diced pepper, and garlic, breaking turkey up with a spatula, and cooking until no longer pink- about 5-7 minutes.
  3. Add black beans, corn, tomatoes and qunioa. Sauté for another couple of minutes.
  4. Add milk and bring to a boil. Reduce heat and let simmer for 5-7 minutes, stirring periodically.
  5. Sprinkle cheese on top and transfer skillet to preheated oven. Bake for 8-10 minutes, until cheese is melted.
  6. Serve with curshed whole grain tortilla chips, salsa, sour cream, and guacamole (all optional).