Description
This Cheesy Turkey Rice Taco Skillet is a hearty and flavorful one-pan meal combining ground turkey, rice, and classic taco ingredients with a cheesy finish. Perfect for a quick weeknight dinner, this recipe features sautéed vegetables, seasoned turkey, and a melty cheddar cheese topping broiled to perfection.
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
- 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.)
Grains & Seasoning
- 1½ cups pre-cooked rice
- 1 packet taco seasoning (1 – 1.3 oz., we use Siete)
- 1½ tsp garlic powder, divided
- ½ tsp salt
- ½ tsp pepper
- Juice of 1 lime
- ½ cup tomato sauce
- ¼ cup chopped cilantro
Cheese
- 2 – 2½ cups shredded cheddar cheese
Instructions
- Heat and sauté vegetables: Heat a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil and heat until glistening. Add diced onion and bell peppers and sauté while stirring regularly until onions become translucent.
- Cook ground turkey: Push the vegetables to the side of the pan. Add the ground turkey and sprinkle 1 teaspoon of garlic powder over it. Let it cook undisturbed for 2-3 minutes before breaking it into smaller pieces.
- Combine turkey and vegetables: Stir the turkey and vegetables together and continue cooking until the turkey is fully cooked and no longer pink.
- Add remaining ingredients and simmer: Lower heat to medium and add diced tomatoes, green chilies, black beans, corn, pre-cooked rice, taco seasoning, remaining garlic powder, salt, and pepper. Stir everything to combine and allow to simmer for 4-6 minutes to heat through.
- Mix in cheese and fresh flavors: Confirm 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 completely.
- Broil cheese topping: Remove the skillet from stovetop heat. Sprinkle the remaining cheddar cheese evenly over the top and transfer the skillet to the oven. Broil on high for 2-3 minutes until the cheese melts and starts to brown.
- Rest and serve: Remove from the oven and let cool for 5-10 minutes. Serve topped with more fresh cilantro and your favorite taco toppings.
Notes
- For best results, use pre-cooked rice to speed up cooking time.
- Adjust salt to taste, especially if your taco seasoning already contains salt.
- To make it spicier, add jalapeños or extra chili powder.
- If you don’t have a broiler, you can place the skillet in a 375°F oven for 5-7 minutes to melt the cheese.
- Leftovers store well in the refrigerator for up to 3 days.
