Made with lean ground turkey, vegetables, and cheese, this easy Turkey Taco Skillet comes together in one skillet to deliver a family-favorite dinner recipe that is low in carbs but big on flavor!

Looking for more delicious family-approved low-carb recipes? Check out Baked Pesto Chicken, Chicken Cordon Bleu, and Baked Eggplant Parmesan.

Bowl of cheesy taco skillet recipe in a large bowl topped with cilantro.

When it comes to flavorful, family-favorite meals, tacos reign supreme. From classic beef tacos to shredded chicken tacos to sweet potato tacos, there is a taco recipe for everyone!

And this super simple taco skillet is the perfect recipe if you are looking for a low-carb taco recipe OR a super fast, super flavorful skillet dinner.

Made with protein-rich ground turkey and zucchini and peppers that have been seasoned with taco seasoning, salsa and cheese, this turkey taco skillet is truly irresistible.

Notes on Ingredients

Ingredients for taco skillet with ground turkey on counter.

Ground Turkey: This taco skillet is a great time to use lean ground turkey. It is inexpensive and benefits from the bold flavors and added moisture in this skillet meal. However, you can swap out the turkey for ground chicken or ground beef if desired.
Zucchini: I recommend using a small zucchini that is vibrantly green. Larger zucchini tends to be a bit more bitter and has quite a few seeds which can water down the flavors in this taco skillet.
Peppers: Use red, yellow, or orange bell peppers rather than green bell peppers, as they work to flavor the taco skillet better than the green pepper variety. The addition of a jalapeno pepper is optional but adds a subtle heat which helps to add flavor to this taco skillet.
Aromatics: Diced yellow onion and minced garlic pack immense flavor for minimal cost.
Seasonings: I use my homemade taco seasoning to really pack in a ton of flavor while controlling the sodium and additives. If you don't have the taco seasoning on hand, simply use a combination of chili powder, cumin, garlic powder, onion powder, and salt.
Salsa: Using salsa instead of diced tomatoes, helps this skillet to develop deep flavor FAST! Use your favorite jarred or homemade salsa, keeping in mind that the spice level of your salsa, will impact how spicy your taco skillet turns out.
Cheese: Use shredded cheddar or a Mexican blend of cheese. If you are dairy-free, simply omit the cheese.
Lime: Another secret to giving this fast skillet recipe a lot of dimension, is to add the juice of a fresh lime at the end of cooking. The acidity will really brighten up the flavors.

How to Make Turkey Taco Skillet

This recipe for taco skillet is a super easy recipe. And while you can find detailed directions in the recipe card, follow the tips and photos below for the best results.

Brown the Turkey. In order for the vegetables to not overcook, it is best to sauté the ground turkey (or ground meat of your choice) until it is nearly cooked through.

Partially Sauté the Vegetables. Before adding the salsa, you want to add the peppers, onions, jalapeno, and zucchini and sauté until the vegetables are beginning to become tender. This will allow the vegetables to slightly caramelize and develop additional flavor, rather than simply steaming in the salsa.

Ground turkey with peppers, zucchini, and jalapeno in skillet.

Add Salsa and Seasonings. Add in the salsa, and taco seasoning to the skillet and stir well and then simmer until the vegetables are tender.
Finish with Lime and Cheese. Adding fresh lime juice adds a bright, slightly acidic flavor to the taco skillet. This simple addition makes a good dish, a great dish! And of course, adding cheese make this low-carb meal feel incredibly decadent.

Skillet with ground turkey, veggies, smoothered in cheese.

How to Serve this Turkey Taco Skillet

This taco skillet is an easy, one-pot wholesome 30-minute meal. You can dish it up and serve it as is, for a simple low-carb dinner. But if you aren't low carb, you may enjoy serving the taco skillet over rice or serving the mixture in warmed flour tortillas or taco shells, as a delicious taco filling.

Bowl of cheesey taco skillet topped with cilantro.

recipe modifications

Dairy-Free Taco Skillet: Omit the cheese and serve with a scoop of homemade guacamole to replicate the creamy, rich finish that cheese adds.
Lower-Sodium: Omit the salt from the taco seasoning and/or use low-sodium salsa.
Add Corn: If you are not following a low-carb diet, feel free to add 1 cup of corn to the skillet with the salsa and taco seasoning. The corn will add a nice sweetness to the dish.
Adjust the Spice. If you like your tacos spicy, don't remove the seeds of the jalapeno, increase the amount of the jalapeno used, or use salsa with a hot spice level. Alternatively, if you want this taco skillet on the more mild side, omit the jalapeno and use mild salsa.

Storage Instructions

Refrigerate: If you happen to have any leftover taco skillet, allow it to cool slightly. Then transfer the leftovers to an airtight container and store them in the refrigerator for up to 3 days.
Freeze: Due to the zucchini and peppers, I don't recommend freezing leftover turkey taco skillet. It will become watered down after thawing.
Reheat: You can reheat the leftovers in a dry skillet over medium-low heat or in the microwave in 30-second intervals until warmed through.

More Easy Tex-Mex Recipes

If you enjoyed this low-carb ground turkey recipe, please be sure to leave a review and comment below.

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