Skillet Taco Bake

  4.6 – 60 reviews  • Gluten Free
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 4 to 6 servings

Ingredients

  1. 1 tablespoon olive oil
  2. 1 yellow onion, chopped
  3. 1 red bell pepper, chopped
  4. 1 poblano pepper, chopped
  5. 1 1/2 pounds ground turkey or chicken
  6. 2 tablespoons chili powder
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon ground cumin
  12. 1/2 teaspoon crushed red pepper flakes
  13. 1/2 teaspoon paprika
  14. 1/4 teaspoon ground cayenne
  15. One 14.5-ounce can fire-roasted tomatoes
  16. 1 cup frozen corn kernels
  17. 1/2 cup cooked black beans, drained and rinsed
  18. 1 1/2 cups Mexican-blend shredded cheese
  19. 1 ripe avocado, pitted, peeled and sliced
  20. 5 scallions, white and light green parts only, sliced on the diagonal
  21. 3 to 4 tablespoons chopped fresh cilantro
  22. Tortilla chips, for serving

Instructions

  1. Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.
  2. Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
  3. Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 499
Total Fat 29 g
Saturated Fat 9 g
Carbohydrates 29 g
Dietary Fiber 8 g
Sugar 6 g
Protein 34 g
Cholesterol 107 mg
Sodium 756 mg

Reviews

Paula Shaw
I switched to ground beef & BTB chipotle seasoning for most of the spices since I had that on hand. It worked out great. If you haven’t used the BTB chipotle seasoning before, be careful. It’s hotter than you might think.
Paul Woods
Loved this! Used ground beef and fried my own corn tortilla chips. I’ll put this in the rotation for sure !
I make this one often and switch up the proteins too. Ground Chicken and ground Turkey worked great as did ground beef! We love the crunch of the chips!
Kathy Harper
A delicious, easy to prepare, meal. It has been a big hit with my family.
Mark Gray
We loved it even with vegan cheese. I used a can of beans and cut the hot spices in 1/2 and used hot sauce to spice mine up. Offered vegan sour cream.
Will make again for sure. Thank you
Kathryn Alvarez
Fantastic recipe!  I have made this numerous times, using different proteins including turkey, beef, lamb and venison.  Great for tacos, nachos, and burritos.
Haley Williams
I made this for my son & daughter in law after they had their baby.. just one skillet
it was a huge hit !!
Easy, flavorful & i topped w/fresh avocado
a winner!!
Robert Jones
Really good! Has a nice flavor and kick to it!
Toni Moore MD
After reading all the great reviews, my expectations were high. It just didn’t do much for me. However, I folded some of the leftovers into an omelette, topped it with some scallions, avocado, sour cream, and a little more cheese, and liked the results. 
Dennis Freeman
Very tasty, I added chipotle paste for a little more heat and depth but very good served with tortilla chips, avocado, and sour cream.
Andres Ingram
Easy and delicious!

 

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