Community recipe
Skillet Turkey Taco Pie with Cheddar Cornbread
A cozy one-pan taco pie layers smoky ground turkey, black beans, tomatoes, and sweet corn under a tender cheddar cornbread crust. A squeeze of lime and cool sour cream brighten the bubbling skillet for an easy family dinner with a familiar chili-night flavor.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 1 yellow onion, peeled and finely chopped
- 1 red bell pepper, stemmed, seeded, and finely chopped
- 1 tbsp olive oil
- 450 g lean ground turkeys
- 2 tsp chili powders
- 1 tsp ground cumin
- 1 tsp kosher salt
- 2 garlics, peeled and minced
- 1 black bean, drained and rinsed
- 400 g canned diced tomatoes
- 150 g frozen corn, thawed; no need to drain
- 150 g cornmeal muffin mixes
- 120 ml whole milk
- 1 large egg, cracked into the bowl
- 75 g sharp cheddar cheese, grated
- 1 lime, cut into wedges
- 15 g fresh cilantros, finely chopped
- 120 g sour creams
Make it
Instructions
- 01
Prepare the oven and chop the vegetables
Place an oven rack in the center of the oven and preheat it to 400°F (205°C). Set out a 10-inch ovenproof skillet, a cutting board, a chef’s knife, measuring spoons, and a medium mixing bowl. Rinse and dry the produce. Peel and finely chop 1 medium yellow onion; remove the stem and seeds from and finely chop 1 medium red bell pepper. Measure the dry seasonings so they are ready before cooking. | Why: Preheating and organizing first keeps the skillet transition smooth and prevents the crust from waiting in a cold oven.
- 02
Build the seasoned turkey filling
Heat the skillet over medium heat for 1 minute, then add 1 tbsp olive oil. Add the chopped vegetables and cook for 5 minutes, stirring occasionally, until softened and lightly glossy. Add 450 g lean ground turkey, breaking it apart with a wooden spoon, and cook for 6–8 minutes until no pink remains and the meat reaches 165°F (74°C). Stir in 2 tsp chili powder, 1 tsp ground cumin, 1 tsp kosher salt, and 2 cloves garlic, minced, and cook for 30 seconds until fragrant. | Why: Browning the turkey and blooming the spices creates a savory base while the vegetables keep the filling moist.
- 03
Finish the filling
Drain and rinse 1 can black beans, then let them drain for 1 minute. Add the beans, 400 g canned diced tomatoes, and 150 g frozen corn to the skillet. Stir well, bring the mixture to a gentle simmer, and cook uncovered for 5 minutes, stirring once or twice, until the liquid is slightly thickened. Taste and adjust only if needed; the filling should be savory, smoky, and moist but not soupy. | Why: Draining the beans and reducing the tomato mixture prevents a wet crust while adding hearty texture and sweetness.
- 04
Mix and spread the cornbread topping
While the filling simmers, whisk 150 g cornmeal muffin mix with 120 ml whole milk and 1 large egg in the medium bowl just until no dry pockets remain; do not overmix. Fold in 75 g sharp cheddar cheese, grated. Remove the hot skillet from the heat, carefully spoon the batter over the filling, and spread it nearly to the edges with the back of a spoon, leaving a small gap for steam. | Why: A brief mix keeps the topping tender, and the cheese adds a savory contrast to the sweet cornmeal.
- 05
Bake, rest, and serve
Bake the skillet at 400°F (205°C) for 18–22 minutes, until the cornbread topping is puffed, golden at the edges, and a toothpick inserted into the center comes out with a few moist crumbs rather than wet batter. Use oven mitts to transfer the skillet to a heatproof surface and cool for 8 minutes. Cut 1 lime into wedges, finely chop 15 g fresh cilantro, and set out 120 g sour cream. Serve the warm pie with sour cream, cilantro, and lime wedges for squeezing at the table; warn diners that the skillet handle remains hot. | Why: Resting lets the filling set so portions hold together, while the cool, tangy garnishes balance the rich, warmly spiced pie.
