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This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! It’s a low-carb healthy meal that everybody will devour!
Easy Taco Skillet
A quick and simple dinner to throw together, this Easy Taco Skillet will be loved by everyone! It’s been a family favorite of mine for years, and I know your family is going to love it too. Ground turkey is cooked together with spices, loads of veggies and beans, and then the whole thing is topped with cheese for the ultimate taco-inspired meal.
It can be made dairy-free and it’s customizable based on what toppings (if any) you add to it after it’s cooked. Trust us, you’re going to want to make this one.
How to Make it a Meal
I love the versatility that comes with this taco skillet! I make this skillet on nights I’m pretty busy, and we often eat it as is, with a few tortilla chips for dipping. But you can serve this in a variety of ways:
- with cauliflower rice
- with regular rice
- over quinoa
- over a bed of crunchy lettuce, like a taco salad
- over spaghetti squash
- or in tacos!
Sometimes the best part for an easy skillet like this is what you add to it! While there is plenty going on within the skillet itself, it;s still fun to add your favorite taco toppings right on top. Here are a few of my favorite:
- Avocado Slices
- Diced or Marinated Onions
- Tortilla Chips
- Shredded Lettuce
- Diced Tomatoes
Meal Prep Tips
This is such a great meal prep to make at the start of the week for easy grab-and-heat lunches, especially since it takes under 30 minutes to make. Divide the portions into individual containers and let cool completely before closing up the lid. Then simply reheat as needed either in a toaster oven, in a skillet, or in the microwave.
Watch the video:
If you like this taco-inspired meal, check out these others:
30-Minute Loaded Taco Skillet
- 1 tablespoon avocado oil
- 1 garlic clove minced
- 1 zucchini diced
- 1 large carrot finely diced
- 2 bell peppers diced
- 1 onion diced
- 1 pound ground turkey or ground beef
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- Pinch black pepper
- 1- 14.5 ounce can crushed tomatoes
- 1- 5 ounce can green chiles
- 1- 14.5 ounce can black beans, drained and rinsed
- 2 cups fresh baby spinach
- 1/2 cup shredded cheddar cheese optional
- Scallions diced
- Avocados diced
- Pickled jalapeños
- Heat oil in a large 12" skillet over medium heat. Once hot, add garlic and cook for 1 minute.
- Add in zucchini, carrots, peppers, and onion and let cook for 5-7 minutes, until veggies begin to soften.
- Add in turkey, chili powder, paprika, garlic, salt, and pepper and cook until no pink remains.
- Add in tomatoes, green chiles, and black beans and mix to combine. Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted. Taste and adjust seasoning as desired.
- If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
- Serve hot with optional garnishes and serve with tortillas for dipping, or with rice, cauliflower rice, or spaghetti squash.
I just made this tonight and it was absolutely delicious! My hubby gobbled it down and had no idea how many hidden veggies were in it:) It is so quick and easy and I love the fact that you can create a different meal with the leftovers. Thank you!
I make this 2-3 times a month. It’s so easy, so delicious, and so good for us – the trifecta! Also love the versatility of it. Hands down one of our all-time favorite dinners.
I have made this recipe twice! Second time I didn’t have spinach or carrot but it was still amazing!
SO easy and delicious!!
This was simply amazing!! Even my son ate it with all the veggies! This may be a weekly meal for us!
Yum yum yum! Oh my this dish is so stinkin good! And best part? It literally took 20-30 minutes to make. My kids never eat veggies without a fuss and they were digging in!
RIGHT? I love it, too!
This recipe is magic! I have made it numerous times for my family and we all love it!
Great dinner option for the family with lots of veggies, flavor and easy! Thank you!
Loaded with tons of Veggies! Simple, Delicious, and Healthy! Perfect for a quick dinner, and leftovers will be great for an easy lunch or dinner.
Great way to switch up taco night and pack in lots of veggies. Very family friendly too and quick to make on a busy weeknight.
Taco Tuesday was a hit tonight with this recipe. My kids raved about it and had no idea how many vegetables they were eating. Thanks Lexi!
Wow, wow, WOW!! Made this tonight and it is SOOOO good! I had to modify it a bit for what I had on hand so I used ground beef, diced tomatoes and I also added some cumin. Definitely a winner and will be adding this to the rotation! Can’t wait for leftovers for lunch tomorrow too ?
While my family enjoys just about all the recipes we’ve tried (this one included!), we also rely on the accuracy of prep/cook time. This recipe, I’m sad to say, is WAY off on prep time! On what planet does it take only ten minutes to prep garlic, zucchini, carrots, peppers and onions?! I mean, it’s all good, but I finally remembered to make a note on my recipe about this so when I pull it to make it for the week, I’m aware that it’s NOT a 30 minute meal from start to finish. Again, an enjoyable meal, have made it a few times, just note the time!
I made this, and it tastes great! However, there was a lot of excess moisture from my veggies. It took a really long time to cook down but by then the veggies were over cooked and mushy. Any suggestions??
This was delicious! I used ground chicken and kicked up the spices. Absolutely full of flavor and filling!
My favorite recipe hands down. I make this at least once a week – so easy and quick and perfect for lunch leftovers! I leave out the onion and garlic and it still has lots of great flavor.