Description
This Cheesy Turkey Rice Taco Skillet is a flavorful, one-pan meal combining seasoned ground turkey, colorful vegetables, rice, and plenty of melted cheddar cheese. Perfect for a quick and hearty dinner, it features classic taco flavors with a cheesy twist, finished under the broiler for a golden, bubbly top.
Ingredients
Scale
Protein & Meat
- 1 lb ground turkey
Vegetables & Produce
- 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.)
- juice of 1 lime
- ¼ cup cilantro, chopped
Pantry & Dry Goods
- 1-2 Tbsp olive oil
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz.)
- ½ tsp salt (adjust to taste)
- ½ tsp pepper
- 1½ cup pre-cooked rice
- ½ cup tomato sauce
Dairy
- 2 – 2½ cups shredded cheddar cheese
Instructions
- Heat the pan: Preheat a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil and heat until it glistens.
- Sauté vegetables: Add diced red onion and bell peppers to the pan. Cook while stirring regularly until onions become translucent. Push the veggies to one side of the pan.
- Cook the turkey: Add ground turkey to the empty side of the pan, sprinkle 1 teaspoon of garlic powder over it, and let it sit undisturbed for 2-3 minutes before breaking it apart into smaller pieces.
- Combine and cook through: Mix the turkey and vegetables together and continue cooking until the turkey is fully cooked and no longer pink.
- Add remaining ingredients: Reduce heat to medium and stir in diced tomatoes (with juices), diced green chilies, black beans, corn, pre-cooked rice, taco seasoning, remaining garlic powder, salt, and pepper. Combine well and allow the mixture to simmer for 4-6 minutes to heat through.
- Mix cheese and flavorings: Once the rice is heated, stir in 1 cup of shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Stir until the cheese melts completely.
- Broil the cheese topping: Remove the skillet from the stovetop. Sprinkle the remaining shredded cheddar cheese evenly on top. Transfer the skillet to the oven and broil on high for 2-3 minutes until the cheese is melted and begins to brown.
- Rest and serve: Remove the skillet from the oven and let it cool for 5-10 minutes. Serve topped with extra cilantro and your favorite taco toppings if desired.
Notes
- For best results, use pre-cooked rice to reduce cooking time.
- You can adjust the amount of taco seasoning and salt to your taste preference.
- Feel free to substitute cheddar with Monterey Jack or a Mexican cheese blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier kick, add jalapeños or hot sauce according to preference.
