GROUND CHICKEN TACO SKILLET

5 from 2 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: Ground chicken, Ground chicken skillet, Ground chicken taco, One pan

Servings:

Author: Olivia Adriance

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.

Nutrition