Turkey Taco Quinoa Skillet

cooked turkey taco quinoa in a skillet with a wooden spoon

This Mexican Taco Quinoa skillet dinner is sure to become your family’s favorite weeknight dinner!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 245kcal

Author Spoonful of Flavor

Ingredients

1/2 pound lean ground turkey (I use 99% lean)
1/2 yellow onion, diced
2 cloves garlic, minced
4 ounce can diced green chilis
2 teaspoons chili powder
1 teaspoon cumin
3/4 teaspoon kosher salt
black pepper, to taste
1 (15 ounce) can of black beans, rinsed and drained
1 (14.5 ounce) can of diced fire roasted tomatoes
1/2 cup frozen corn
1/4 cup jarred salsa
1/2 cup rinsed quinoa
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
cilantro, for garnish

Instructions

Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.

Video

Notes

STORAGE

Store leftovers in a sealed container in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw before reheating on the stovetop or in the microwave.

Nutrition