Description
This Cheesy Turkey Rice Taco Skillet is a flavorful and hearty one-pan meal combining seasoned ground turkey, bell peppers, rice, beans, and corn, all smothered in melted cheddar cheese. Perfect for a quick and delicious weeknight dinner, it features a blend of Southwestern spices and fresh ingredients, finished with a broil to achieve a golden cheesy topping.
Ingredients
Scale
Proteins and Dairy
- 1 lb ground turkey
- 2 – 2½ cups shredded cheddar cheese
Vegetables and Beans
- 2 bell peppers (1 red and 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.)
- ¼ cup cilantro, chopped
Grains
- 1½ cup cooked rice
Spices and Seasonings
- 1 packet taco seasoning (1 – 1.3 oz.)
- 1½ tsp garlic powder, divided
- ½ tsp salt
- ½ tsp pepper
Liquids and Others
- 1-2 Tbsp olive oil
- ½ cup tomato sauce
- Juice of 1 lime
Instructions
- Heat the pan: Heat a large sauté pan, skillet, or shallow Dutch oven over medium-high heat. Add 1-2 tablespoons of olive oil and allow it to heat until glistening.
- Sauté vegetables: Add the diced onion and bell peppers to the pan. Stir regularly and cook until the onions become translucent. Push the veggies to the side of the pan.
- Cook turkey: Add the ground turkey to the cleared side of the pan. Sprinkle 1 teaspoon of garlic powder over the turkey. Let it cook undisturbed for 2-3 minutes to brown, then break apart into smaller pieces and cook until fully browned with no pink remaining. Stir the turkey and vegetables together.
- Add remaining ingredients to simmer: Lower the heat to medium. Add diced tomatoes (with juices), green chilies, black beans, corn, cooked rice, taco seasoning, remaining garlic powder, salt, and pepper. Stir everything well and let simmer for 4-6 minutes to heat through and blend flavors.
- Mix in cheese and finishing touches: Ensure the rice is hot, 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. Place the skillet under the oven broiler on high for about 2-3 minutes or until the cheese melts and starts to brown and bubble.
- Serve: Remove from the oven and let the skillet cool for 5-10 minutes. Garnish with extra chopped cilantro and any preferred taco toppings before serving.
Notes
- Use cooked rice for best results to save time.
- Adjust salt amount to taste or dietary needs.
- Use gluten-free taco seasoning to keep this meal gluten-free.
- For added heat, add jalapeños or hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Substitute cheddar cheese with a vegan cheese for a dairy-free version, though it will alter texture and flavor.
