Description
A flavorful and cheesy turkey rice taco skillet combining ground turkey, vibrant bell peppers, and a mix of beans and corn, all seasoned with taco spices and melted cheddar cheese. This one-pan meal is perfect for a quick weeknight dinner bursting with Tex-Mex flavors.
Ingredients
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., about 1½ cups)
- 1 can black beans (15 oz.)
- 1 can diced tomatoes with juices (14.5 oz.)
Spices and Seasonings
- 1½ tsp garlic powder, divided
- 1 packet taco seasoning (1 – 1.3 oz.)
- ½ tsp salt
- ½ tsp pepper
Grains and Dairy
- 1½ cup pre-cooked rice
- ½ cup tomato sauce
- 2 – 2½ cups shredded cheddar cheese
Fresh Ingredients
- Juice of 1 lime
- ¼ cup chopped cilantro
Instructions
- Heat the Pan: Heat a large sauté pan, skillet, or shallow dutch oven over medium-high heat and add 1-2 tablespoons of olive oil. Allow the oil to heat until it glistens, preparing the pan for sautéing.
- Sauté Vegetables and Start Cooking Turkey: Add diced onion and bell peppers to the pan. Sauté while stirring regularly until onions become translucent. Push veggies to the side of the pan and add ground turkey. Sprinkle 1 teaspoon garlic powder over the turkey and let it sit undisturbed for 2-3 minutes before breaking it up.
- Cook Turkey and Vegetables Together: Continue cooking, stirring the turkey and vegetables together, until the turkey is no longer pink and cooked through.
- Add Remaining Ingredients and Simmer: Reduce heat to medium. Add diced tomatoes (with juices), green chilies, black beans, corn, rice, taco seasoning, remaining garlic powder, salt, and pepper. Stir to combine well and let the mixture simmer for 4-6 minutes to heat through and blend flavors.
- Incorporate Cheese and Fresh Ingredients: Ensure the rice is thoroughly heated. Stir in 1 cup shredded cheddar cheese, tomato sauce, lime juice, and chopped cilantro. Mix until the cheese melts fully into the mixture.
- Broil the Cheese Topping: Remove the skillet from the heat, sprinkle the remaining cheddar cheese on top, and transfer it to the oven. Broil on high for 2-3 minutes or until the cheese melts and starts to brown.
- Cool and Serve: Remove from heat and let the skillet cool for 5-10 minutes. Serve topped with additional cilantro and your choice of taco toppings for a delicious meal.
Notes
- Use pre-cooked rice to ensure quick cooking; leftover rice works well.
- Adjust salt according to your preference or dietary needs.
- For a spicier version, add chopped jalapeños or hot sauce.
- This dish can be made gluten-free by verifying the taco seasoning is gluten-free.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in a skillet.
