Description
This Cheesy Turkey Rice Taco Skillet is a flavorful one-pan meal combining seasoned ground turkey, sautéed vegetables, and a blend of beans, corn, and rice, all topped with melted cheddar cheese and a zesty lime-cilantro finish. Perfect for a quick 30-minute dinner, it offers a hearty twist on classic taco flavors in a convenient skillet format.
Ingredients
Scale
Protein & Vegetables
- 1-2 Tbsp olive oil
- 1 lb ground turkey
- 2 bell peppers (1 red, 1 green), diced
- ½ medium red onion, diced
Seasonings & Spices
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz., Siete brand recommended)
- ½ tsp salt
- ½ tsp pepper
Canned & Packaged Goods
- 1½ cup pre-cooked rice
- 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.)
- ½ cup tomato sauce
Fresh Ingredients & Cheese
- Juice of 1 lime
- ¼ cup chopped cilantro
- 2 – 2½ cups shredded cheddar cheese
Instructions
- Heat the oil and sauté vegetables: Warm a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil and heat until it shimmers. Add the diced onion and bell peppers, sautéing with regular stirring until the onions become translucent.
- Cook the ground turkey: Push the sautéed vegetables to the side of the pan. Add the ground turkey to the empty space, sprinkle 1 teaspoon of garlic powder over it, and let it cook undisturbed for 2-3 minutes to develop a sear. Then break the turkey into smaller pieces with a spatula.
- Combine turkey and vegetables: Stir the cooked turkey and vegetables together and cook until the turkey is no longer pink and is fully cooked through.
- Add canned ingredients and seasonings: Reduce the heat to medium. Add diced tomatoes with their juices, green chilies, black beans, drained corn, pre-cooked rice, taco seasoning, the remaining garlic powder, salt, and pepper. Stir well to combine all ingredients, then allow the mixture to simmer for 4-6 minutes to heat through.
- Mix in cheese and fresh elements: Check that the rice is heated completely. Stir in 1 cup of shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Continue stirring until the cheese melts evenly into the mixture.
- Broil to melt and brown cheese: Remove the skillet from the stove and sprinkle the remaining cheddar cheese evenly on top. Place the skillet under the oven broiler on high for 2-3 minutes or until the cheese is melted and beginning to brown lightly.
- Rest and serve: Take the skillet out of the oven and let it cool for 5-10 minutes. Serve garnished with additional cilantro and your favorite taco toppings such as sour cream, avocado, or salsa, if desired.
Notes
- Use pre-cooked rice to keep the cooking time short and ensure the rice heats evenly.
- Adjust salt according to taste, especially since taco seasoning can be salty.
- For a spicier dish, add jalapeños or a dash of hot sauce before simmering.
- Feel free to substitute ground turkey with ground chicken or beef if preferred.
- If dairy-free, substitute cheddar cheese with a vegan cheese alternative and skip broiling step for best results.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.
