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Ground Turkey Taco Skillet - A Fast, Flavor-Packed Weeknight Dinner

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

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced (any color works)
  • 3 cloves garlic, minced
  • 1–1.25 pounds ground turkey (93% lean recommended)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin (optional, for extra warmth)
  • 1/2 teaspoon smoked paprika (optional, for a smoky note)
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (with juices)
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup low-sodium chicken broth (or water)
  • 1 cup quick-cooking white rice or 2 1/2 cups cauliflower rice (see notes in Instructions)
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded cheddar or Mexican blend cheese (optional but delicious)
  • Juice of 1 lime (plus extra wedges for serving)
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: diced avocado, sliced jalapeño, sour cream or Greek yogurt, hot sauce

Method
 

  1. Heat the oil in a large, deep skillet over medium heat. Add the onion and bell pepper. Cook, stirring, until softened and lightly golden, about 5–6 minutes.
  2. Add the garlic and cook 30 seconds, until fragrant. Push the veggies to the edges of the pan and add the ground turkey to the center.
  3. Cook the turkey, breaking it up with a spoon, until no longer pink, 5–7 minutes. If there’s excess liquid, let it cook off for a minute.
  4. Sprinkle in the taco seasoning, cumin, and smoked paprika. Stir well to coat the turkey and veggies. Cook 1 more minute to bloom the spices.
  5. Stir in the fire-roasted tomatoes (with their juices), corn, black beans, and chicken broth. Season with the salt and a few cracks of pepper.
  6. If using quick-cooking rice: Stir in the rice. Bring to a gentle simmer, then reduce heat to low, cover, and cook 12–15 minutes, until the rice is tender and most of the liquid is absorbed. Fluff gently.
  7. If using cauliflower rice: Stir in the cauliflower rice and simmer uncovered for 5–7 minutes, stirring often, until tender and most liquid is cooked off. Adjust salt and pepper.
  8. Turn off the heat. Squeeze in the lime juice and stir. Taste and add more salt, pepper, or lime as needed.
  9. Sprinkle cheese over the top, cover for 1–2 minutes to melt, then garnish with cilantro. Add any extra toppings you like and serve warm.