A one-pan 20-minute southwest-inspired skillet with ground turkey, quinoa, and taco flavors, perfect for quick weeknight dinners.

Scale

1 lb ground turkey (93% lean)

2 cups cooked quinoa

1 tbsp olive oil

1/2 medium onion, diced

1 medium bell pepper, chopped

1/2 cup corn kernels

1 can (14.5 oz) diced tomatoes with juices

2 1/2 tbsp taco seasoning

1 tbsp lime juice

Salt and pepper to taste

2 tbsp fresh cilantro, chopped (optional)

1/4 cup shredded cheese (optional)

1. Heat skillet over medium heat and add olive oil, then sauté diced onion and bell pepper until softened, about 2 minutes.

2. Add ground turkey and cook until no longer pink, about 5 minutes, breaking up the meat as it cooks.

3. Stir in taco seasoning and corn kernels, cooking for 2 minutes to bloom the spices.

4. Add diced tomatoes with juices and cooked quinoa, reduce heat to medium-low, and simmer for 5–6 minutes until flavors meld.

5. Finish by stirring in lime juice and cilantro, then season with salt and pepper to taste.

6. Serve hot, garnished with shredded cheese, avocado, or additional cilantro if desired.

Keywords: ground turkey, taco skillet, quinoa, healthy dinner, weeknight meal, one pan, southwest, meal prep, quick dinner