Turkey Taco Nacho Skillet Recipe

Ingredients

For the turkey taco meat:

• 1 1/2 pounds ground turkey (93% lean works best)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup water or chicken broth

For the nacho assembly:

• 6 oz tortilla chips (about half a large bag)
• 2 cups Mexican cheese blend, shredded
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup pickled jalapeños, sliced
• 1/4 cup red onion, finely diced

For serving:

• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced
• Lime wedges
• Hot sauce
• Salsa

Equipment Needed

• Large oven-safe skillet (12-inch cast iron works perfectly)
• Wooden spoon
• Small mixing bowl
• Measuring cups and spoons
• Serving spoons

Preparing the Turkey Taco Meat

Preheat your oven to 400 degrees Fahrenheit. Heat the olive oil in your large oven-safe skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until it starts to soften and become fragrant.

Add the minced garlic and cook for another 30 seconds until you can smell its aroma throughout your kitchen.

Cooking and Seasoning the Turkey

Add the ground turkey to the skillet, breaking it up with your wooden spoon as it cooks. Cook for 5-6 minutes, stirring frequently, until the turkey is no longer pink and has developed some nice browned bits.

In a small bowl, combine all the spices: chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using. This spice blend is what transforms plain ground turkey into something that tastes like the best taco meat you’ve ever had.

Sprinkle the spice mixture over the cooked turkey and stir well to coat every piece. Cook for another minute to let the spices bloom and become fragrant.

Creating the Flavorful Base

Pour the water or chicken broth into the skillet and stir to combine. This liquid helps the spices distribute evenly and prevents the turkey from drying out. Let the mixture simmer for 3-4 minutes until most of the liquid has evaporated and the turkey is well-seasoned and moist.

Taste the turkey mixture and adjust seasoning if needed. It should be well-spiced and flavorful since it needs to season the entire skillet.

Building the Nacho Layer

Remove the skillet from the heat temporarily. Spread the cooked turkey mixture evenly across the bottom of the skillet, creating your flavor base.

Layer the tortilla chips over the turkey, pressing them down slightly so they nestle into the meat mixture. You want some chips standing up and others lying flat to create different textures and ensure even cheese coverage.

Sprinkle the black beans evenly over the chips, then scatter the halved cherry tomatoes throughout. These fresh tomatoes will release their juices as they bake, adding moisture and fresh flavor to the dish.

Adding the Cheese and Final Toppings

Generously sprinkle the shredded cheese over the entire skillet, making sure to get cheese into all the nooks and crannies between the chips. The cheese acts as the glue that holds everything together and creates those irresistible stretchy pulls when you serve it.

Top with the pickled jalapeño slices and diced red onion. These ingredients add pops of acidity and crunch that balance the richness of the cheese and meat.

Baking to Melted Perfection

Place the skillet in your preheated oven and bake for 8-10 minutes, until the cheese is completely melted and bubbly, and the edges of some chips are getting golden brown. You want to see the cheese bubbling but not browning too much.

Keep an eye on it during the last few minutes to make sure the chips on top don’t burn. If they’re browning too quickly, you can cover the skillet loosely with foil.

Finishing and Serving

Remove the skillet from the oven and let it cool for just 2-3 minutes. This brief cooling time prevents anyone from burning their mouth on molten cheese while still keeping the dish hot and melty.

Add dollops of sour cream and guacamole around the skillet, then sprinkle with fresh cilantro and sliced green onions. These fresh toppings add color, freshness, and cool contrast to the warm, cheesy base.

Serving Your Nacho Skillet

Place the skillet on a trivet or heat-proof surface and put it right on the table with serving spoons and small plates. Provide lime wedges, hot sauce, and salsa on the side so everyone can customize their portions.

The beauty of this dish is that everyone can dig in family-style, creating their perfect bite with their preferred toppings.

Tips for the Best Results

Don’t overcrowd the skillet with too many chips – you want there to be some turkey mixture visible between the chips so every bite has a good balance of meat, chips, and cheese.

Use a mix of chip sizes and shapes if possible. Broken chips work just as well as whole ones and sometimes fit better into the nooks and crannies.

Storage and Leftovers

This dish is best enjoyed fresh and hot, but leftovers can be stored in the refrigerator for up to 3 days. Reheat in a 350-degree oven until warmed through and the cheese is melty again.

Customization Ideas

Try different proteins like ground chicken or even plant-based crumbles for a vegetarian version. You can also switch up the beans, use different cheese blends, or add corn, bell peppers, or other vegetables you have on hand.

This Turkey Taco Nacho Skillet proves that the best comfort foods are often the simplest ones that bring people together around the table for a shared, delicious experience.