Skillet Southwest Turkey Breakfast Tacos
Soft corn tortillas piled with scrambled eggs, seasoned ground turkey, black beans, and fresh pico, all cooked in a skillet and served hot for a satisfying camp breakfast taco experience.
Equipment
- Cast iron skillet
- Spatula
- Knife
Ingredients
- 1/2 lb ground turkey
- 1/2 cup black beans drained
- 1/2 small onion diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 3 eggs
- 4 corn tortillas warmed
- 1/4 cup pico de gallo
Instructions
- Heat skillet over campfire coals. Add ground turkey and onion, cooking until turkey is browned and onion soft, 5-6 minutes.
- Stir in black beans, chili powder, cumin, and salt. Cook 2 minutes.
- Push turkey mixture to one side and crack eggs into the empty side of skillet. Scramble until just set.
- Combine everything and spoon onto warmed corn tortillas. Top with pico de gallo and serve.
Notes
Heat tortillas directly on the skillet edge or over the fire for extra flavor. Pico can be made ahead and stored in your cooler.