GROUND CHICKEN TACO SKILLET

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Living in Austin, I have a deep appreciation for tacos. They’re fun. They’re flavorful. They’re DIY. And they’re always a crowd-pleaser! When I’m unsure what to make for me and my husband Kyle or a party with friends, tacos are always a winner. 

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Ground Chicken Taco Skillet - Olivia Adriance

This Ground Chicken Taco Skillet was inspired by my deep love of tacos and my desire to turn it into a one-pan meal. Although having individual bowls of toppings and condiments is fun, I’m looking for easy cleanup on a weeknight. And I know Kyle (aka, the master dishwasher) is too! 

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Think of this recipe as a formula. It can (and should!) be designed and customized to you and your family’s liking. Cook up a protein and add in some Mexican-inspired spices with salsa, beans, and other veggies. Top with shredded lettuce and avocado and you have yourself a healthy, hearty one-pot meal that’s ready to be devoured. 

Ground Chicken Taco Skillet - Olivia Adriance

So if you’re looking to switch up Taco Tuesday, give this taco skillet dinner a try. 

Ingredients for Taco Skillet

Here’s what I used for my taco skillet dinner. Feel free to substitute and swap as you see fit! 

  • Ground Chicken: An easy, lean protein, ground chicken is a weeknight staple for us. Throw it in the skillet and it takes just a few minutes to cook through. You can swap ground turkey or even ground beef. 
  • Spices: To get that Mexican flavor, I used a combination of smoked paprika, chili powder, cumin, and dried oregano. To make this even easier, you can also use onion powder and garlic powder in place of diced red onion and minced garlic. Two fewer things to chop are sometimes necessary on the busiest of nights! 
Ground Chicken Taco Skillet Ingredients - Olivia Adriance
  • Salsa: More than just a condiment or appetizer, salsa is a versatile ingredient. When used in place of diced tomatoes, it adds a bit of heat and brings out the Mexican flavors everyone is looking for in this dish. I like @sietefoods or @latejulyorganic, but feel free to use your favorite variety. 
  • Black Beans: Beans add additional protein and fiber to this dish. I always keep a few different cans on hand to throw into tacos or chilis, like my Loaded Veggie Salsa Verde Chicken Chili. Pinto beans or red kidney beans would be great here too. 
  • Toppings: Like any taco recipe, this one is totally customizable when it comes to the toppings. I love adding shaved iceberg lettuce for that nice crunch as well as grain-free tortilla chips, fresh cilantro, and sliced avocado. Homemade or store-bought guacamole would be a welcome addition here too. 
Ground Chicken Taco Skillet - Olivia Adriance

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How to Make Ground Chicken Taco Skillet

In a large skillet or Dutch oven, heat avocado oil over medium heat. 

Add the ground chicken and cook for 2 to 3 minutes, breaking it up into smaller pieces as it cooks down. 

As it cooks, add the onion powder and garlic powder (if using). Add the remaining spices: smoked paprika, chili powder, cumin, dried oregano, salt, and pepper. Cook for 5 to 7 minutes. If using the diced red onion and minced garlic, add after the spices have been incorporated into the meat. (You can also saute the red onion first if desired.)

Next, add the tomato paste, salsa, black beans, and corn, stirring to combine, and cook for an additional 5 to 7 minutes.

Remove the skillet from the heat and stir in 1/2 cup of chopped cilantro and the juice of 1 lime.

Serve with shaved iceberg lettuce, crushed tortilla chips, more cilantro, avocado slices, and your favorite taco sauce, such as @sietefoods Botana sauce. Enjoy! 

Other Mexican-Inspired Recipes You’ll Love

GROUND CHICKEN TACO SKILLET

Make taco night into a one-pan meal with this Ground Chicken Taco Skillet! Ground chicken, red salsa, black beans, corn, and Mexican-inspired spices make this one easy dish.
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Ingredients 

Taco Skillet:

  • 2 pounds ground chicken
  • 2 tablespoons avocado oil
  • ½ medium red onion diced (or 1 tablespoon onion powder)
  • 3 cloves garlic minced (or ⅓ teaspoon garlic powder)
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 15-20 ounce jar of red salsa
  • 15 ounce can black beans drained and rinsed
  • 1 ½ cups corn fresh or frozen)
  • ½ cup fresh cilantro choppped
  • 1 lime juiced
  • Salt and pepper to season

Toppings:

  • Shaved iceberg lettuce
  • Tortilla chips
  • Chopped fresh cilantro
  • Sliced avocado
  • Taco sauce (I used Siete Creamy Jalapeño Botana Sauce)

Instructions 

  • In a large skillet or Dutch oven, heat avocado oil over medium heat. Add the ground chicken and cook for 2 to 3 minutes, breaking it up as you go into smaller pieces.
  • Add the red onion (or onion powder), garlic (or garlic powder), smoked paprika, chili powder, cumin, dried oregano, salt, and pepper to the skillet. Cook for 5 to 7 minutes.
  • Add the tomato paste, salsa, black beans, and corn, stirring to combine, and cook for an additional 5 to 7 minutes.
  • Remove from heat and stir in ½ cup of chopped cilantro and the juice of 1 lime.
  • Serve with shaved iceberg lettuce, crushed tortilla chips, more cilantro, avocado slices, and your favorite taco sauce.
  • ENJOY!!

Notes

This is a great make-ahead meal for busy nights! If you have free time in the morning or afternoon, you can prep it in advance. Simply cook as noted in the instructions and put in the refrigerator once cooled. Heat it up on the stovetop, add the toppings, and dinner is served! 
It also freezes well. Store in an airtight container in the freezer for up to 3 months. When you want to serve, defrost in the fridge, and heat it up on the stovetop.
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