Get ready to enjoy your favorite Mexican flavors the healthy way with this Taco Quinoa Turkey Skillet Dinner, ready in about 30 minutes!
Did you grow up eating a lot of Mexican food at home? I remember going out to a Mexican restaurant called Cuco’s on the beach in Biloxi (sadly lost to Katrina) for special occasions like birthdays, and that was such a treat. I think we had tacos at home every once in a while, and that was about it! My mom cooked wonderful Southern dishes like red beans and rice, gumbo, and meatballs and gravy regularly plus American classics like pot roast, burgers, and sloppy joe’s. Mexican and Asian recipes weren’t really in the rotation.
I’m wondering if that was just our family or if times are changing. Now I cook a Mexican-inspired recipe at least once a week, and if you look at Pinterest, I’m not the only one in love with hispanic flavors. I could honestly eat Mexican food at least five nights a week and never get tired of it! If you are a Mexican food addict too, you are going to love this quick and healthy quinoa turkey skillet dinner!
This recipe is PACKED with protein and fiber thanks to turkey, quinoa, and beans, and it’s as delicious as it is good for you. We ate it on its own the first night, and I served it (to myself) over baby spinach like a taco salad for lunch the next two days. You could even stuff this into tortillas for burritos or tacos.
You could use pre-seasoned taco seasoned ground turkey and leave out the taco seasoning, which makes the recipe even easier. (Of course, you know I love things spicy, so I would still add some sriracha to my individual portion…) You can get this dinner on the table in about 30 minutes, which is my very favorite kind of recipe!
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
-5
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- 20 oz. ground turkey
- 1 tablespoon taco seasoning (or chili powder)
- 1/2 onion chopped
- 2 cloves garlic minced or crushed
- 15 ounces canned dark red kidney beans drained (you can substitute black or pinto beans if you prefer)
- 8.75 ounces canned whole kernel corn drained
- 15 ounces Rotel tomatoes
- 1 1/2 cup water
- 1 cup uncooked quinoa rinsed and drained in a fine mesh strainer
- shredded Mexican-blend cheese, sour cream, sliced green onions (optional)
Ingredients
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- Spray a large skillet or dutch oven with cooking spray, and heat over medium-high heat. Add turkey and onion, and brown and crumble until meat is mostly cooked through. Stir in garlic, and cook two minutes longer.
- Add beans, corn, tomatoes, and water, and bring to a simmer. Stir in quinoa, reduce heat to medium-low, and cover. Simmer for 20 minutes or until most of liquid is absorbed. Serve with desired toppings and enjoy!
If you use pre-seasoned ground turkey, you can leave out the taco seasoning.
 Here are a few more recipes I know you’ll like:
Logan says
I cooked this twice so far! Once with ground turkey, tonight with shrimp! Both times were SO GOOD. Thank you!
Anne says
Great recipe! I seasoned my ground meat while cooking. I served it over spinach and had corn chips on the side. This will be a dish I use often!
Frenchy says
Wow! This recipe was easy and extremely tasty. It was the first time that I made Quinoa for my husband (whom is slightly picky), he loved it. Tons of flavor and filling.
Thank you for the recipe!
Andi Gleeson says
Yay, I’m so happy to hear it! Thanks, Frenchy!
Ashley kujawa says
what is the serving size for taco Quoina skillet dinner? It says it serves four to five but I was curious size of each serving.
Andi Gleeson says
Hi, Ashley. I didn’t measure it, but I would estimate about 1-1/2 to 2 cups per serving.
leaH says
Hi there,
I am less than skilled in the kitchen and this turned out perfectly! Do you know the nutrition facts on this dish?
Thank you!
Andi says
I’m so glad it turned out well for you! I like to think you don’t need to be very skilled to follow my recipes :) I haven’t calculated the nutrition facts, but let me see if I can come up with it for you. I’ll get back to you!
Selina S says
Great recipe, I’m about to make it for the second time this month! The only suggestion I would make is to rinse the quinoa before adding it to the pan. Quinoa has a coating of bitter saponin that rinses away with warm water, an easy way to make the dish that much better :) Also, I use plain ground turkey and add my own seasonings since I’m feeding it to a toddler. Keep the great recipes coming!
Andi says
Thank you, Selina! You are right that quinoa tastes better when rinsed. I will update the recipe to included that step.
Jacque says
As I read about the menu of yummy goodies your Mom prepared for you as you were growing up it sounded like you were describing my Mom and how she cooked. We moved to Southern Californis when I was 10 years old and a neighbor introduced me to Mexican food. WOW! I fell in love. Reading your comments help me realize I am not alone in my love affair with Mexican food. Thank you for the recipes you posted today. I can hardly wait to try Taco a Quinoa a Skillet dinner later today for lunch. I felt like I’d step in an old Judy a Garland – Mickey Roobey movie. Instead of saying, “I’ve got costumes … You’ve got a stage … Let’s put on a play!” I found myself saying, “I’ve got ground turkey in the refrigerator … I’ve got quinoa in the pantry … I’ve got chicken stock … I can make this and not have to go yo the store!” I’ll let you know how it turns out and what the family has to say.
Happy New Year! Thanks for helping me with my recommitment to lose the last 40 pounds to my goal.
Andi says
Hi, Jacque! Thanks for this sweet and funny comment. It brightened my day! I hope you liked the taco quinoa skillet. Good luck with your weight loss, and Happy New Year!
Erik K says
Just made this tonight. I served it over blue corn chips as a taco salad filling and it was really good. I look forward to trying more of your recipes!
Andi says
Thanks, Erik! I’m really happy to hear you liked it, and I look forward to hearing from you again soon :)
Patricia Kirkwood says
Recipe sounds delicious and easy! Checking the pantry now to make sure I have all of the ingredients. Thank you.
Andi says
Thank YOU, Patricia! I hope you enjoy it :)
Cookin Canuck says
We love Mexican-inspired dishes in our house, too. My family would gobble this right up!
Andi says
I hope you get a chance to try it. Thanks for stopping by!
Gretchen @ Two Healthy Kitchens says
We eat Mexican all the time! I don’t really remember eating it so much growing up … but I love it so much that my kids will have lots of memories of yummy Mexican dishes! :)
You know I love quinoa, and a quick dinner! This combines pretty much all of my most favorite things – all into a skillet! Can’t wait to make it! Pinning quick-quick!
Andi says
Thank you, Gretchen! My kids eat Mexican all the time too, and I think growing up in San Francisco has something to do with that too! I didn’t live next to a taco truck when I was a kid ;) Thanks so much for the pin!
Kim @ Hungry Healthy Girl says
Love quinoa casseroles and salads! This one looks absolutely fabulous!!! Pinning!
Andi says
Thanks so much, Kim!
[email protected] says
This dish looks so healthy and delicious! I love Mexican food, probably because I rarely got it growing up. The closest thing was this boxed taco casserole my mom used to make. haha I love that you made it with quinoa, and I use Jennie-O products quite a bit, too. :)
Andi says
Thank you, Marcie! Did this boxed casserole have a smiling glove on the package and the name Hamburger Helper? ;) I’ll email you about the Jennie-O Switch Circle if you are interested!
Mel says
This looks and sounds delicious. I’m going to have to make it vegetarian friendly for myself but I can’t wait to make it.
Andi says
Thanks, Mel. Good luck! Will you add some sort of soy crumbles or increase the quinoa and beans?