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Cheesy Ground Turkey Taco Skillet - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground turkey (1 to 1.25 pounds, preferably 93% lean)
  • Olive oil or avocado oil (1–2 tablespoons)
  • Yellow onion (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Bell pepper (1, any color, diced)
  • Long-grain white rice (3/4 cup, uncooked) or instant rice for faster cooking
  • Low-sodium chicken broth (1.5 cups)
  • Tomato sauce (8 ounces) or crushed tomatoes
  • Black beans (1 can, drained and rinsed)
  • Frozen or canned corn (1 cup; drain canned corn)
  • Shredded cheese (1.5 to 2 cups; Mexican blend, cheddar, or Monterey Jack)
  • Lime (1, for juice and zest)
  • Fresh cilantro (small bunch, chopped; optional)
  • Salt and pepper
  • Taco seasoning (store-bought, about 2–3 tablespoons) or the following spices: Chili powder
  • Ground cumin
  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Dried oregano
  • Cayenne (optional)
  • Toppings (optional): sour cream or Greek yogurt, diced avocado, salsa, jalapeños, tortilla chips, hot sauce

Method
 

  1. Preheat and prep. Place a large, deep skillet over medium-high heat. Dice the onion and bell pepper, mince the garlic, and gather spices so they’re ready to go.
  2. Brown the turkey. Add oil to the hot skillet, then the ground turkey. Season lightly with salt and pepper. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 5–7 minutes.
  3. Add aromatics. Stir in the onion and bell pepper. Cook until softened, 3–4 minutes. Add the garlic and cook 30 seconds, just until fragrant.
  4. Season it right. Sprinkle in taco seasoning (2–3 tablespoons) or use about 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, and a pinch of cayenne. Stir to coat the turkey and veggies.
  5. Add the rice and liquids. Stir in the uncooked rice to toast slightly, 30–60 seconds. Pour in chicken broth and tomato sauce. Scrape the bottom of the pan to release any browned bits. Bring to a gentle simmer.
  6. Simmer and soften. Reduce heat to medium-low. Cover and cook 12–15 minutes (for long-grain white rice), stirring once halfway through. If using instant rice, add it later in step 7 with the beans and corn.
  7. Fold in beans and corn. Once the rice is nearly tender, stir in black beans and corn. If using instant rice, add it now with an extra splash of broth if needed. Cover and cook 5 more minutes, until the rice is fully tender and the liquid is mostly absorbed.
  8. Finish with lime and cheese. Stir in the zest of half a lime and a squeeze of juice. Taste and adjust salt, pepper, or spices. Sprinkle cheese over the top, cover, and let it melt for 1–2 minutes until gooey.
  9. Add fresh touches. Scatter chopped cilantro over the skillet. Serve straight from the pan with your favorite toppings and lime wedges on the side.