Description
A quick and flavorful Cheesy Turkey Rice Taco Skillet combining seasoned ground turkey, colorful vegetables, and savory taco spices, topped with melted cheddar cheese for a delicious one-pan meal ready in just 30 minutes.
Ingredients
Scale
Protein and Seasonings
- 1-2 Tbsp olive oil
- 1 lb ground turkey
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz.) (we use Siete)
- ½ tsp salt
- ½ tsp pepper
Vegetables
- 2 bell peppers (1 red, 1 green, diced)
- ½ medium red onion, diced
- 1 can diced green chilies (4 oz.)
- 1 can corn kernels, drained (15.25 oz., approx. 1½ cups)
- 1 can black beans (15 oz.)
- 1 can diced tomatoes with juices (14.5 oz.)
- ¼ cup cilantro, chopped
- Juice of 1 lime
Grains and Dairy
- 1½ cup cooked rice
- ½ cup tomato sauce
- 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 olive oil and allow to heat until glistening.
- Sauté onions and peppers: Add the diced onion and bell peppers. Sauté, stirring regularly until the onions begin to become translucent. Push the veggies to the side of the pan.
- Cook the turkey: Add the ground turkey. Sprinkle 1 teaspoon of the garlic powder over the turkey. Let it sit undisturbed for 2-3 minutes before breaking the meat into smaller pieces.
- Combine turkey and veggies: Cook the ground turkey with the vegetables, stirring occasionally, until the turkey is cooked through and no longer pink.
- Add remaining ingredients and simmer: Reduce heat to medium. Add diced tomatoes, green chilies, black beans, corn, rice, taco seasoning, remaining garlic powder, salt, and pepper. Stir well and let simmer for 4-6 minutes to warm through and combine flavors.
- Mix in cheese and finishing touches: Ensure rice is hot, then stir in 1 cup shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Stir until the cheese melts completely.
- Broil the top: Remove from stove heat and sprinkle remaining shredded cheddar cheese evenly on top. Transfer the skillet to the oven and broil on high for 2-3 minutes or until the cheese is melted and starting to brown.
- Let rest and serve: Remove from oven and let cool for 5-10 minutes before serving. Optionally garnish with extra cilantro or preferred taco toppings.
Notes
- Use pre-cooked rice to save time and ensure proper texture.
- Adjust salt to taste, especially if using salted taco seasoning.
- If you don’t have an oven-safe skillet, transfer the cooked mixture to a baking dish before broiling.
- Optional toppings include sour cream, sliced jalapeños, avocado, or chopped green onions.
- Leftovers can be refrigerated for up to 3 days and reheated on stove or microwave.
