Description
This Cheesy Turkey Rice Taco Skillet is a hearty, flavorful one-pan meal combining ground turkey, bell peppers, rice, and classic taco seasonings, all topped with melted cheddar cheese and fresh cilantro. Perfect for a quick and satisfying dinner, it brings the best of taco night into a comforting skillet dish.
Ingredients
Scale
Protein and Vegetables
- 1-2 Tbsp olive oil
- 1 lb ground turkey
- 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 (14.5 oz., with juices)
Spices and Seasonings
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz., Siete recommended)
- ½ tsp salt (adjust to taste)
- ½ tsp pepper
- juice of 1 lime
Grains and Dairy
- 1½ cup cooked rice
- ½ cup tomato sauce
- ¼ cup chopped cilantro
- 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 of olive oil and wait until it glistens, indicating it’s ready.
- Sauté vegetables: Add diced onion and bell peppers to the hot oil. Stir regularly and cook until onions become translucent. Push the vegetables to the pan’s side to prepare for the turkey.
- Cook the turkey: Place ground turkey in the cleared pan area. Sprinkle 1 teaspoon of garlic powder over the meat. Let it cook undisturbed for 2-3 minutes, then break into smaller pieces and continue cooking until no pink remains and the veggies and turkey are combined.
- Add remaining ingredients: Lower heat to medium. Stir in diced tomatoes with juices, green chilies, black beans, corn, cooked rice, taco seasoning, remaining garlic powder, salt, and pepper. Mix well and simmer for 4-6 minutes to meld flavors and heat everything through.
- Incorporate cheese and finish: Once the rice is heated through, stir in 1 cup shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Stir until the cheese melts into the mixture.
- Broil the cheese topping: Remove the skillet from stove heat. Sprinkle the remaining shredded cheddar cheese evenly on top. Place skillet under the oven broiler on high for 2-3 minutes, or until the cheese melts and starts to brown.
- Rest and serve: Take the skillet out of the oven and let it cool for 5-10 minutes. Serve topped with extra cilantro and any additional favorite taco toppings.
Notes
- Use pre-cooked rice to speed up preparation.
- Adjust salt and taco seasoning according to taste and dietary preferences.
- Broiling cheese at the end adds a nice golden crust but keep an eye to prevent burning.
- Serve with sour cream, avocado slices, or jalapeños for extra flavor.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
