30-Minute Loaded Taco Skillet

A scoop of taco skillet.

4.9 from 11 reviews

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!


  • 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)

Optional Garnish:

  • Scallions, diced
  • Avocados, diced
  • Pickled jalapeños


  1. Heat oil in a large 12″ skillet over medium heat. Once hot, add garlic and cook for 1 minute.
  2. Add in zucchini, carrots, peppers, and onion and let cook for 5-7 minutes, until veggies begin to soften.
  3. Add in turkey, chili powder, paprika, garlic, salt, and pepper and cook until 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 optional garnishes and serve with tortillas for dipping, or with rice, cauliflower rice, or spaghetti squash.


Omit beans and cheese for Paleo and Whole30.

This recipe was originally published in 2017, and republished with updated photos in 2021.


Keywords: Easy Taco Skillet


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