Taco turkey and potato skillet has your favorite taco flavors mixed in with ground turkey and diced potatoes and veggies for an easy one-pot dinner!
Happy Tuesday everyone!
How’s your week going? I’m doing just fine and dandy and am doubly excited to share today’s post.
I’ve got a great, easy, one-pot dinner recipe for you today.
It’s a healthy taco turkey and potato skillet that combines my undying love of potatoes with tasty taco goodness. Easy, healthy, delicious – all the things I’m after in a meal 🙂
Now, I’ve got some tips, notes and substitutions coming up on how to make this taco turkey potato skillet recipe. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Tips and notes on turkey taco potato skillet:
- I think it’s important to season each layer and then combine and season everything again. It really helps infuse the taco flavor throughout the dish.
- Make sure the potatoes are chopped very small — about 1/4-inch cubes — so they cook all the way through. If they are too big, they’ll still be a bit crunchy, and that’s no bueno.
- I use ground turkey (because I always do with our tacos) but you could certainly sub ground beef if that’s what you prefer. Or even use ground chicken, ground pork or a mix of meats.
We serve this with our favorite taco fixings: chopped spinach, cheese, salsa and Greek yogurt. And maybe a few dashes of hot sauce if I’m feeling like an extra spicy dinner.
But there’s plenty of other options too! Here’s a full list.
Tasty topping ideas for taco potato skillet:
- Chopped or shredded lettuce
- Shredded cheddar cheese
- Salsa, pico de gallo or chopped fresh tomatoes
- Greek yogurt or sour cream
- Sliced avocado or a dollop of guac
- Chopped fresh cilantro
- Pickled or fresh jalapeno slices
- Crushed tortilla chips
Choose whatever you fancy!
Leftovers are great any time of day: I like them with a fried egg or as a hash for breakfast, wrapped in a tortilla for lunch, or just reheated for dinner. So, yeah, make sure to have some extras!
Variations on taco turkey and potato skillet:
– You can substitute black beans for the ground turkey and make a vegetarian taco dinner. (It could also be vegan without the cheese or with a vegan cheese substitute.)
– Or you can add black beans to this mix and make it an even more hearty meal.
– You could substitute sweet potatoes or russet potatoes for the Yukon potatoes. I don’t discriminate when it comes to potatoes 😉
Any way you make it, any way you serve it, this healthy taco potato skillet is an easy, fun twist to get your taco cravings met. Because you cannot, should not, resist a taco craving.
- 2 teaspoons extra virgin olive oil
- 1 small onion, chopped
- 1 cup chopped bell pepper (green, red or a mix of colors)
- 3 medium Yukon Gold potatoes, diced very small (1/4-inch cubes) - about 3 1/2 cups total
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, divided (see notes)
- 1/2 teaspoon black pepper, divided
- 3 tablespoons taco seasoning, divided
- 3/4 cup water, divided
- 1 lb. lean ground turkey (I use 7% fat and it’s sometimes 1.0 or 1.25 pounds; either is fine)
- Shredded lettuce, chopped tomato or salsa or pico de gallo, shredded cheddar cheese, Greek yogurt or sour cream, avocado or guac, chopped cilantro, jalapenos, etc.
- Heat oil in a large skillet over medium heat. Add onion, peppers and potatoes and cook for 10 minutes, stirring occasionally. Add garlic and cook for another 30 seconds.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon taco seasoning. Add 1/4 cup water and let simmer on medium-low for 3-4 minutes, until liquid is absorbed.
- Remove the potato mixture to a bowl.
- Turn the heat up to medium again and add the ground turkey to the same skillet (I find there’s no need to add more oil). Season with remaining salt and pepper and cook until no pink remains, breaking it up with a spatula as it cooks, about 8-9 minutes total.
- Season turkey with one tablespoon of taco seasoning and add 1/4 cup water. (You can use a little less if there’s a lot of liquid in the pan.) Let simmer on medium-low heat for 3-4 minutes.
- Add the potato mixture back to the skillet and stir to get everything well combined. Add remaining tablespoon of taco seasoning and another 2-3 tablespoons of water. Simmer on medium-low heat for 5-6 minutes, stirring occasionally.
- Serve piled high with your favorite taco toppings and enjoy!
If you are using store-bought taco seasoning, which has a lot more sodium than homemade, I’d recommend cutting the salt in half and adding extra at the end, if needed.
Amount Per Serving: Calories: 534Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 118mgSodium: 1273mgCarbohydrates: 62gFiber: 8gSugar: 10gProtein: 38g