Tex-Mex · main

Turkey Taco Skillet with Corn and Black Beans

Turkey Taco Skillet with Corn and Black Beans reads citrus 5.2, sourness 4.7 and umami 4.4 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 3.7 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 5.2 · Sourness 4.7 · Umami 4.4 · Allium 4.3 · Salinity 3.5 · Sweetness 3.3 · Richness 3.3 · Herbaceous 3.0 · Heat 2.7 · Earthy 2.6 · Smoke 2.3 · Warm Spice 1.9 · Fruity 1.8 · Nutty 1.3 · Bitterness 1.1 · Floral 0.8

What's in it (16)

• vegetable oil — 27 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 9 g
• turkey meat — 567 g
• chili powder — 30 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 5 g
• black pepper — 3 g
• black beans — 425 g
• corn kernels — 355 g
• whole green chile peppers — 284 g
• cheddar — 237 g
• cilantro — 15 g
• lime — 65 g

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 174.2 kcal, 13 g protein, 6.3 g fat, 17.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and starting to turn golden at the edges, 4-5 minutes.
2. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink and browned in spots, about 6-7 minutes, until it reaches 165 F.
4. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper; cook, stirring, until the spices darken and smell toasty, about 1 minute.
5. Add the black beans, corn, and diced tomatoes with green chiles, including their juices; stir to combine evenly with the turkey.
6. Bring the mixture to a steady simmer and cook, stirring occasionally, until the liquid reduces and the skillet is no longer soupy, 6-8 minutes.
7. Remove the skillet from the heat, scatter the cheese evenly over the top, and cover until melted, 2-3 minutes.
8. Uncover, scatter the cilantro over the top, and serve straight from the skillet with lime wedges for squeezing.

Dishes with a similar flavor shape

• Skillet Chicken Fajita Bowl — Tex-Mex
• Vegetarian Fajita Bowl with Peppers and Black Beans — Tex-Mex
• Smoky Chipotle Turkey Chili — American
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex
• Classic Lentil Soup with Cumin — American

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.