This Ground Turkey Quinoa Skillet is what I make when everyone's hungry and I'm out of ideas. Toss everything in one pan - turkey, beans, quinoa, salsa, cheese - and it somehow turns into the kind of dinner everyone eats without complaining.👇👇
Why I Love This Recipe
- One pan, easy cleanup: Everything cooks in a single skillet = less mess, fewer dishes.
- Quick weeknight meal: Ready in about 35 minutes from start to finish.
- Packed with flavor: Taco seasoning, salsa verde, and fire-roasted tomatoes make every bite pop.
- Customizable: Use any ground meat or cheese you have on hand.
- Perfect for meal prep: Tastes just as good reheated for lunches or another dinner later in the week.
Note From Andi
This recipe started on one of those nights where I was standing in front of the fridge at 5 PM thinking, what can I make with this? A can of beans, a little salsa, and some quinoa later… this one-pan taco quinoa skillet was born.
I started making it when I realized how often we had leftover salsa and half a bag of quinoa sitting in the pantry. It's one of those "use what you've got" dinners that somehow turns pantry staples into something that actually feels like a meal.
You don't need anything fancy-just ground turkey, canned beans, and salsa verde. It's simple, budget-friendly, and proof that one pan can solve a whole lot of weeknight chaos.
My family loves it with a squeeze of lime and a scoop of sour cream on top. And if you love easy one-pan dinners like this, try my Chicken Taco Skillet or Sheet Pan Quesadillas next-they're both weeknight favorites around here.
Recipe Ingredients
- 1 Tbsp olive oil
- ½ cup diced yellow onion
- ½ lb lean ground turkey
- 1½ Tbsp taco seasoning
- 15 oz canned black beans - drained and rinsed
- 15 oz diced fire-roasted tomatoes - with juices
- 4 oz diced green chilies
- ½ cup canned or frozen corn
- ½ cup uncooked quinoa - rinsed under water first
- ½ cup salsa verde
- ½ cup water
- 1 cup shredded Colby Jack - or use cheddar, Monterey Jack, or marble cheese
Step-By-Step Instructions 👇👇
STEP 1: Cook the Base
Heat 1 Tbsp olive oil in a large 12-inch skillet over medium-high. Add ½ cup diced onion and ½ lb ground turkey. Cook for 5-7 minutes, breaking up the turkey as it browns, until no longer pink and the onions are softened.
STEP 2: Season
Sprinkle in 1½ Tbsp taco seasoning and stir for 1 minute to bloom the spices.
STEP 3: Add the Mix-Ins
Add 4 oz diced green chilies, 15 oz black beans, 15 oz fire-roasted tomatoes (with juices), ½ cup corn, ½ cup rinsed quinoa, ½ cup salsa verde, and ½ cup water. Stir everything together until evenly combined.
STEP 4: Simmer
Bring to a gentle boil, then reduce the heat to low. Cover with a lid and simmer 20-25 minutes, or until the quinoa is fluffy and the liquid is absorbed.
STEP 5: Melt the Cheese
Sprinkle 1 cup shredded cheese over the top. Cover again and cook for 1-2 minutes until melted and gooey.
STEP 5: Serve
Spoon into bowls and serve hot. Garnish with fresh cilantro or lime wedges, if you like.
Recipe Tips
- Rinse quinoa well before cooking to remove bitterness.
- Use a large skillet with a lid for even cooking and fluffy quinoa.
- Frozen corn works great - no need to thaw.
- Stir before serving to mix everything evenly.
- Top it up: Add a dollop of sour cream or guacamole for taco vibes.
Variations and Substitutions
- Protein: Use bone-in chicken thighs, drumsticks, or even lamb for deeper flavor.
- Dried fruit: Swap raisins with golden raisins, dried cranberries, or chopped dates.
What To Serve With
- Protein: Swap ground turkey for ground beef, ground chicken, or a plant-based crumble.
- Cheese: Try cheddar, mozzarella, Monterey Jack, or dairy-free cheese.
- Spice level: Add jalapeños or use a hotter salsa for a kick.
- Low-carb: Use riced cauliflower instead of quinoa (reduce the water while cooking).
Flavor Tips
- For deeper flavor, brown the turkey a few extra minutes before adding seasoning.
- Add a splash of lime juice or a handful of cilantro at the end for brightness.
- Want extra creamy? Stir in a spoonful of sour cream or Greek yogurt before serving.
- To make it spicy, add chipotle powder or a drizzle of hot sauce.
How To Store Leftovers
- Refrigerate: Up to 4 days in an airtight container.
- Reheat: Microwave or warm in a skillet with a splash of water.
- Freeze: Up to 2 months in individual portions - perfect for meal prep!
Meal Prep Notes
This recipe keeps really well in the fridge or freezer, which makes it great for lunches. Each serving has plenty of protein from the turkey and black beans, plus fiber from the quinoa, so it keeps you full without feeling heavy.
Dinner Rhythm Idea
This taco quinoa skillet makes an amazing Anchor Meal for your Dinner Rhythm plan:
- Option 1: Serve hot with a side salad or tortilla chips.
- Option 2: Wrap leftovers in tortillas for quick burritos. Or use leftovers to make Sheet Pan Nachos. Just spread chips on a pan, top with the skillet mix and cheese, then bake until bubbly.
- Option 3: Spoon into bell peppers and bake with extra cheese on top. Just like my stuffed bell peppers recipe.
That's three nights of dinner solved - one prep, no stress.
What to Serve With It
This skillet is super versatile and pairs well with all kinds of easy sides. Here are a few ideas to round out your dinner:
- Try my Quinoa Kale Chickpea Salad or a Corn, Tomato, and Avocado Salad for something bright and fresh.
- Chips and salsa, guacamole, or a quick Taco Salad with crunchy lettuce, avocado, and a drizzle of ranch dressing or salsa.
- Taco Rice (or cauliflower rice for a lighter twist), Cornbread, or Garlic Toast - perfect for scooping up extra sauce.
- For dessert, try a Fresh Fruit Salad or Strawberry Banana Nice Cream.
FAQs
Yes! Just drain any extra grease before adding the other ingredients.
Definitely. Skip the meat and use extra beans or plant-based crumbles.
Yes, it reheats beautifully and is perfect for meal prep lunches.
No, rice works too! Just increase the cooking liquid slightly and adjust the cook time.
More Easy One-Pot Dinners
If you love meals that use one pan and simple ingredients, try these next:
One-Pot Taco Quinoa Skillet
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Ingredients
- 1 Tbsp olive oil
- ½ cup diced yellow onion
- ½ lb lean ground turkey
- 1½ Tbsp taco seasoning
- 15 oz canned black beans - drained and rinsed
- 15 oz diced fire-roasted tomatoes - with juices
- 4 oz diced green chilies
- ½ cup frozen corn - or canned
- ½ cup uncooked quinoa - rinsed
- ½ cup salsa verde
- ½ cup water
- 1 cup shredded Colby Jack cheese
Instructions
- Heat oil in skillet, add onion and turkey. Cook 5-7 minutes until browned.
- Stir in taco seasoning and cook 1 minute.
- Add chilies, beans, tomatoes, corn, quinoa, salsa verde, and water. Stir to combine.
- Bring to a boil, then reduce the heat. Cover and simmer 20-25 minutes until quinoa is cooked.
- Sprinkle cheese on top, cover 1-2 minutes until melted.
- Serve hot, garnished with cilantro or lime if desired.
Notes
- Rinse quinoa before cooking.
- Use frozen corn straight from the freezer.
- Stir before serving for the best texture.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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