Healthy taco turkey and potato skillet

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes
Serves 4-6 servings     adjust servings

Your favorite taco flavors mixed with diced potatoes for an easy one-pot dinner!


  • 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 (homemade or store bought)
  • 3/4 cup water, divided
  • 1 lb. ground turkey (I use 7% fat and it's actually 1.25 pounds)
  • For serving: your favorite taco toppings: lettuce, chopped tomato, shredded cheddar cheese, salsa, Greek yogurt, avocado


  1. 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.
  2. 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.
  3. Remove the potato mixture to a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Serve piled high with your favorite taco toppings and enjoy!

Recipe Notes

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.

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