Description
This Cheesy Turkey Rice Taco Skillet is a hearty and flavorful one-pan meal perfect for busy weeknights. It combines lean ground turkey, vibrant vegetables, rich cheddar cheese, and classic taco seasonings, all cooked together with rice and beans for a satisfying Tex-Mex inspired dinner that the whole family will love.
Ingredients
Scale
Main Ingredients
- 1-2 Tbsp olive oil
- 1 lb ground turkey
- 1½ tsp garlic powder, divided
- 2 bell peppers (1 red and 1 green), diced
- ½ medium red onion, diced
- 1 packet taco seasoning (1 – 1.3 oz.)
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups cooked rice
- 1 can (4 oz.) diced green chilies
- 1 can (15.25 oz.) corn kernels, drained (approx. 1½ cups)
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (14.5 oz.) diced tomatoes with juices
- Juice of 1 lime
- ½ cup tomato sauce
- ¼ cup chopped cilantro
- 2 – 2½ cups shredded cheddar cheese
Instructions
- Heat the Pan: Heat a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil and let it heat until glistening.
- Sauté Vegetables: Add the diced onion and bell peppers to the hot oil. Sauté, stirring regularly, until the onions become translucent. Push the vegetables to the side of the pan.
- Cook the Turkey: Add the ground turkey to the cleared side of the pan. Sprinkle 1 teaspoon of garlic powder on the turkey. Let it sit undisturbed for 2-3 minutes to brown before breaking it apart into smaller pieces. Continue cooking until the turkey is no longer pink and combined with the veggies.
- Add Remaining Ingredients: Reduce heat to medium. Add diced tomatoes with their juice, green chilies, black beans, corn, cooked rice, taco seasoning, remaining garlic powder, salt, and pepper. Stir everything together and simmer for 4-6 minutes to heat through and meld flavors.
- Incorporate Cheese and Freshness: Check that the rice is thoroughly heated. Stir in 1 cup of shredded cheese, tomato sauce, lime juice, and chopped cilantro. Mix until the cheese melts completely.
- Broil for Melty Cheese: Remove the skillet from the heat. Sprinkle the remaining cheddar cheese evenly over the top. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese melts and starts to brown.
- Serve: Remove the skillet from the oven and allow it to cool for 5-10 minutes. Serve topped with extra cilantro and any preferred taco toppings.
Notes
- Use cooked rice to ensure the dish comes together quickly; leftover rice works great.
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- To make it gluten free, verify the taco seasoning is gluten free or make your own.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Feel free to substitute ground chicken or beef for the turkey if preferred.
