Description
This Cheesy Turkey Rice Taco Skillet is a quick and flavorful one-pan meal combining seasoned ground turkey, colorful bell peppers, black beans, corn, and diced tomatoes with cooked rice. Topped with melted cheddar cheese and fresh cilantro, this dish brings together the comforting flavors of a taco night in a convenient skillet format perfect for busy weeknights. The broil step adds a delicious golden cheese crust.
Ingredients
Scale
Protein and Vegetables
- 1-2 Tbsp olive oil
- 1 lb ground turkey
- 2 bell peppers (1 red and 1 green, diced)
- ½ medium red onion (diced)
- 1 can diced green chilies (4 oz.)
- 1 can corn kernels, drained (15.25 oz.)
- 1 can black beans (15 oz.)
- 1 can diced tomatoes with juices (14.5 oz.)
Dry and Seasonings
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz., we use Siete)
- ½ tsp salt (less if desired)
- ½ tsp black pepper
Carbs and Other Ingredients
- 1½ cup cooked rice
- ½ cup tomato sauce
- Juice of 1 lime
- ¼ cup fresh cilantro (chopped)
- 2 – 2½ cups shredded cheddar cheese
Instructions
- Heat the Pan: Warm a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons olive oil and heat until it glistens.
- Sauté Vegetables and Brown Turkey: Add diced onion and bell peppers to the pan and sauté, stirring regularly until onions turn translucent. Push the vegetables to the side, add ground turkey, sprinkle 1 teaspoon garlic powder on top, and let it cook undisturbed for 2-3 minutes before breaking into smaller pieces.
- Cook Turkey and Vegetables: Continue cooking until the ground turkey is fully cooked with no pink remaining and mixed well with the vegetables.
- Add Remaining Ingredients and Simmer: Lower heat to medium and add diced tomatoes, 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 allow flavors to meld and ingredients to heat through.
- Add Cheese and Fresh Ingredients: Confirm rice is heated through. Stir in 1 cup shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro until cheese melts into the mixture.
- Broil Cheese Topping: Remove skillet from stovetop heat. Sprinkle remaining cheddar cheese over the top and transfer to the oven. Broil on high for 2-3 minutes until cheese melts and starts to brown lightly.
- Rest and Serve: Carefully remove from oven and let the skillet cool for 5-10 minutes. Garnish with additional cilantro and serve with your preferred taco toppings.
Notes
- Use pre-cooked rice to reduce overall cook time.
- For a spicier version, add chopped jalapeños or hot sauce.
- Substitute ground turkey with ground chicken or beef if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- Can be made gluten-free by ensuring taco seasoning is gluten-free (Siete is a suitable brand).
