Description
This Cheesy Turkey Rice Taco Skillet is a flavorful, one-pan meal combining lean ground turkey, colorful bell peppers, and a blend of taco seasonings, all simmered with rice, beans, and corn. Topped with melted cheddar cheese and fresh cilantro, it’s a comforting and easy-to-make dinner ideal for busy weeknights.
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
Seasonings
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz.) (we use Siete)
- ½ tsp salt
- ½ tsp black pepper
Grains and Legumes
- 1½ cups cooked rice
- 1 can black beans (15 oz.)
- 1 can corn kernels, drained (15.25 oz., approx. 1½ cups)
Canned and Sauces
- 1 can diced green chilies (4 oz.)
- 1 can diced tomatoes with juices (14.5 oz.)
- ½ cup tomato sauce
Fresh and Dairy
- Juice of 1 lime
- 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 to 2 tablespoons of olive oil and allow it to get hot and glistening.
- Sauté Vegetables: Add the diced onion and bell peppers to the pan. Sauté, stirring regularly, until the onions become translucent. Push the veggies 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 over the turkey and let it sit undisturbed for 2-3 minutes to brown before breaking it into smaller pieces. Cook until the turkey is no longer pink and combined with the vegetables.
- Add Remaining Ingredients: Reduce heat to medium. Stir in the diced tomatoes (with juices), green chilies, black beans, corn, cooked rice, taco seasoning, the remaining garlic powder, salt, and pepper. Mix thoroughly to combine all ingredients.
- Simmer: Allow the mixture to simmer for 4-6 minutes to heat through and let flavors meld.
- Add Cheese and Fresh Elements: Ensure the rice is heated through, then stir in 1 cup of shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Stir until the cheese melts into the mixture.
- Broil Cheese Topping: Remove the skillet from the stovetop. Sprinkle the remaining shredded cheddar cheese evenly over the top. Transfer the skillet to the oven and broil on high for 2-3 minutes, or until the cheese is melted and begins to brown.
- Rest and Serve: Take the skillet out of the oven and let it cool for 5-10 minutes. Serve topped with additional cilantro and your favorite taco garnishes.
Notes
- Use pre-cooked rice to reduce overall cook time.
- Adjust salt to taste, especially if your taco seasoning packet contains salt.
- Broiling time may vary depending on your oven; watch cheese closely to avoid burning.
- For extra heat, add jalapeños or hot sauce as a topping.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
