Turkey Taco Hash Brown Skillet

I’m always looking for ways to turn one dish into another, or combine two dishes into one new meal. I’ve seen taco dishes become lasagnas, layered with tortillas (totally yum), so I had hash browns in the freezer and thought why not a hash brown bake? A simple cheesy hash brown casserole is one my favorite side dishes, and if you haven’t tried my Four Cheese Hash Brown Bake then you must add it to your list! It’s also super good with chopped ham and Swiss cheese, makes an awesome brunch dish too!

Like a lot of my dishes, and with any taco recipe you can really make it your own with ingredients you enjoy. I found this a great dish to make to clean out your pantry and use up canned goods that have been taking up space for a while! I threw in diced green chilies, a can of black beans, and a can of tomato sauce. You could also use up any salsa you may have in the fridge instead of the tomato juice, or both!

This is really simple to make, and who doesn’t love taco inspired dishes?! The whole family will love this, and you can also control the spice level. It’s delicious garnished with green onions, hot sauce, and some crunchy Fritos! Enjoy!

Turkey Taco Hash Brown Skillet

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Laura Doerr

Ingredients

  • 1 lb ground turkey
  • 1 small yellow onion diced
  • 2 tbsp taco seasoning see notes
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 15 oz tomato sauce
  • 16 oz beans (pinto, chili, black) drained
  • 4.5 oz green chiles canned, diced
  • 6 cups hash browns thawed
  • 8 oz sour cream
  • 2 cups cheddar cheese shredded, divided
  • scallions for garnish
  • hot sauce optional
  • tortilla strips or Fritos optional

Instructions

  1. Preheat oven to 400 degrees

  2. In a large oven safe skillet brown the ground turkey with the diced onion. Season the meat with taco seasoning, garlic, cumin, chipotle chili powder, and some salt and pepper. Cook until no longer pink, about 5-7 minutes.

  3. Stir in tomato sauce, green chiles, beans, 1 1/2 cups of the shredded cheese, and sour cream until combined. Stir in hash browns. If skillet is oven safe, place in oven, if not transfer to oven safe baking dish, and bake for 25 minutes. Top with remaining cheese and bake another 5 minutes or until cheese is melted.

  4. Serve with chopped scallions, hot sauce, and crispy Fritos or tortilla strips. Freezes and re-heats well too!

Recipe Notes

I used an organic taco seasoning (Primal Palate brand) which is a little different than the common seasoning packet, its just spices, no added starch, MSG, etc. If you use a seasoning packet you may need to add more tomato juice or liquid because there is thickener in the packets. 

I used a seasoned can of black beans that had extra chili spices included to help with flavor. 

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