In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once hot, add the finely chopped yellow onion and diced jalapeño. Sauté for about 3-4 minutes, or until the onion is translucent and fragrant.
Add the 1 lb of ground turkey to the skillet. Season with salt and pepper to taste. Break apart the meat with your wooden spoon and cook until it’s browned all over, about 5-7 minutes.
Once the turkey is cooked, stir in 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, and 1/4 teaspoon of cayenne (if using). Cook for another minute until the spices are fragrant.
Add the drained pinto beans, corn kernels, and the entire jar of salsa to the skillet. Stir everything together and let it simmer for about 5 minutes, allowing the flavors to meld beautifully.
Sprinkle 1 cup of shredded reduced-fat Mexican cheese blend over the top. Cover the skillet with a lid to allow the cheese to melt, about 2-3 minutes.
Remove the skillet from the heat. Top your Ground Turkey Taco Skillet with chopped cilantro, pickled red onions, and fresh tomatoes. Serve it warm with tortilla chips on the side. Don’t forget the lime wedges and any additional toppings like guacamole or sour cream!
