30-Minute Loaded Taco Skillet [VIDEO]

This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!

30-Minute Loaded Taco Skillet


30-Minute Loaded Taco Skillet

This skillet is flavorful and veggie packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!

30-Minute Loaded Taco Skillet

This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.

30-Minute Loaded Taco Skillet

Taylor made you a Mexican Sweet Potato Rice Bake

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.

Gina made you a Turkey Skillet Mac and Cheese

This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!

Brittany made you a Zucchini Noodle Shrimp Lo Mein

Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.

Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet

This Mediterranean Marinated Balsamic Pork Loin Skillet

with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.

Watch the video:

4.8 rating
6 reviews

30-Minute Loaded Taco Skillet

Yields 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Author: Lexi
Scale This Recipe



  1. In a skillet over medium heat, heat oil and add in garlic.
  2. Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
  3. Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
  4. 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.
  5. If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
  6. Serve hot with chopped scallions over rice, cauliflower rice, or with tortilla chips!



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February 17, 2017

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39 responses to “30-Minute Loaded Taco Skillet [VIDEO]”

  1. […] Loaded Veggie Taco Skillet from Lexi’s Clean Kitchen  […]

  2. […] 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour! Click HERE to get the […]

  3. That CHEESE though! Taco anything is always a winner, and I can’t wait to try this!

  4. where’s my fork? I need to dig in. Taco HEAVEN!

  5. Brittany says:

    This looks amazing, Lex!! So ready for Taco Tuesday!

  6. Seriously obsessed with this. Taco all the things!

  7. Amy says:

    So, I made this loaded taco skillet for my family over the weekend. It’s so good!!! I have a hard time getting my kids to eat veggies but when the veggies are cut up small and added into a dish with meat and all the taco flavor–they went right for it! The only thing I did that was different from the recipe is use a pound of grass fed ground beef rather than turkey. I didn’t have turkey on hand is the only reason. I did add all the cheese and avocado. Yummy dish. I’ll be making it again.

  8. Susan Brown says:

    LOVE this recipe! I can’t believe how simple it is to make. I made this for my family and they absolutely loved it!

  9. I love the one pan meal, especially when it’s taco themed. Thanks for the easy recipe!

  10. Renata Myers says:

    Yumy recipe. I will try this recipe. thanks for

  11. Melissa says:

    This recipe is SO good! My husband and I have made it twice already. Fast, so healthy, and delicious- what more could you want! Thank you!

  12. Alex says:

    This was amazing! I added a few diced sweet potatoes to the recipe as well. Thank you for this super easy recipe!

  13. Lilly says:

    This is amazing!! I found your blog through PaleOMG and Juli’s podcast with you.
    I cannot wait to try more and can’t believe I’ve never thought to make something so simple as this.

    Beautiful blog–looking forward to going through your 30 min or less recipes and your weekly meal plan posts.

  14. David A Daggy says:

    Hi Lexi,
    Do you have a nutritional break down on Carbs/Fat/Pro and Calories? On your recipes? Just asking since I’m following a ketogenic lifestyle. If not no problem, I can figure it out. Very nice website..Great job!

  15. Diana Lingholt says:

    Do you drain the black beans before adding

  16. Karen says:

    What is the serving size and calorie count? Definitely making it! Looks so yummy. Can I use 1 teaspoon garlic powder instead of the granules?

  17. Karen says:

    Can I use 1 teaspoon garlic powder instead of the granules?

  18. Anna McAllister says:

    So wish calorie count was included on this recipe!

  19. Katie says:

    How big of a skillet do you use? I have a 12″ cast iron, would that be good for 1 lb of meat? I kind of want to make it with 2 lbs of meat (since that’s what I have defrosted). I have a bigger oven safe skillet, but it’s not cast iron.

  20. Mallory Williams says:

    YUM! I love one skillet meals especially when they are loaded with veggies. Perfect weeknight meal!

    5.0 rating

  21. Lesley Hartzler says:

    This was amazing! My whole family loved it- even my picky eater!

  22. Kianna says:

    Delicious!!! We honestly have not had a recipe from Lexi that was less than that though!! 😉 I have a kid who does not/will not eat bell peppers or zucchini and he ate everything in here ( I confessed later and he wasn’t thrilled but still said he would eat it again…hallelujah!) Texture, taste, seasonings and everything were on point. My husband and youngest had it with tortilla chips and my oldest and I had a few plantain chips with ours for a bit of crunch. Everyone thought it would be great in burrito as well. Another recipe in the rotation at our house.

    5.0 rating

  23. Kellie says:

    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.

    5.0 rating

  24. Lorraine says:

    This was delicious! I used ground chicken and kicked up the spices. Absolutely full of flavor and filling!

  25. Adria says:

    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??

  26. Tammy says:

    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!

    4.0 rating

  27. Dana says:

    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 ?

    5.0 rating

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