Description
This Turkey Taco Skillet is a cheesy, one-pan dinner that’s fast, flavorful, and made for weeknights. With ground turkey, veggies, rice, taco spices, and melty cheese—it’s meal prep-friendly and totally crave-worthy.
Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- ½ large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 lb ground turkey
- 1 small zucchini, shredded (about ½ cup)
- ¼ cup chopped cilantro
- 2 tablespoons taco seasoning
- 1 tablespoon fresh lime juice
- Kosher salt and black pepper, to taste
- 2 (14.5 oz) cans fire roasted diced tomatoes (undrained)
- 4 oz diced green chiles
- 1 cup cooked brown or white rice (or cauliflower rice)
- 1 cup shredded cheddar cheese, divided
Instructions
- In a large skillet, heat oil over medium-high. Add onion and bell pepper; cook 5 minutes, stirring occasionally. Add garlic and cook 1 more minute.
- Add ground turkey. Cook, breaking up with a spoon, until browned, about 5 minutes.
- Stir in zucchini, cilantro, taco seasoning, lime juice, salt, and pepper. Cook 2 minutes.
- Add tomatoes (with juices), green chiles, rice, and ½ cup cheese. Stir until cheese is melted.
- Sprinkle remaining ½ cup cheese on top. Broil 2–3 minutes until cheese is bubbly and golden. Watch closely!
- Garnish with toppings of choice. Scoop with chips, pile into bowls, or wrap in tortillas.
Notes
Store leftovers in the fridge up to 4 days, or freeze up to 3 months. Reheat gently with a splash of broth. Mix in beans, corn, or extra veggies to bulk it up!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Plat Principal
- Method: À la poêle
- Cuisine: Mexicaine
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg