Heat the olive oil in a large deep skillet over medium-high heat. Once the oil shimmers, add the diced onion and bell pepper. Cook, stirring occasionally, for 3 to 4 minutes until the onion softens and starts to turn translucent at the edges.

Add the minced garlic and cook for 30 seconds, stirring constantly, until it smells fragrant. Do not let it brown or it will turn bitter.

Add the ground turkey to the skillet. Break it apart with your spoon and spread it out across the pan. Cook without stirring for about 2 minutes so it can brown against the pan, then stir and continue breaking it up. Keep cooking until the turkey is no longer pink and you see some golden-brown bits on the bottom, about 6 to 7 minutes total. This browning is what builds flavor, so do not rush past it.

Sprinkle the taco seasoning evenly over the cooked turkey and stir it in for 30 seconds. Pour in the can of diced tomatoes with all their juices, the drained black beans, and the water or broth. Stir everything together to combine.

Reduce the heat to medium and let the mixture simmer uncovered for 5 to 6 minutes, stirring occasionally, until the liquid reduces slightly and the sauce clings to the turkey and beans rather than pooling at the bottom.

Stir in the frozen corn and cook for 2 more minutes until the corn is heated through. Taste the skillet and add the salt if needed. The taco seasoning packet already has salt, so add slowly and taste as you go.

Serve directly from the skillet over rice, spooned into warm tortillas, or with tortilla chips on the side. Top with shredded cheese, sour cream, fresh cilantro, and a squeeze of lime if you like.