Easy Taco Skillet

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Recipe from Two Peas and Their Pod

Make dinner a breeze with this easy taco skillet recipe! Ground turkey, rice, veggies, and melted cheese come together in one pan for a flavorful, quick, and healthy meal perfect for busy weeknights or meal prep.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Keyword: chicken and rice casserole, ground turkey, taco seasoning, tomatoes

Servings:

Calories: 242kcal

Ingredients

1 tablespoon olive oil or avocado oil
1/2 large yellow onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, minced
1 lb ground turkey
1 small zucchini, shredded (1/2 cup)
1/4 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 tomatoes
4 oz diced green chiles
1 cup cooked brown rice or white rice
1 cup shredded cheddar cheese, divided
Optional toppings: cilantro, green onion, diced tomatoes, radish, avocado, jalapeño slices, pickled red onions, queso fresco

Instructions

In a large skillet, heat the oil over medium high heat. Add the onion and red pepper; cook for 5 minutes, stirring occasionally, until the onion is tender. Stir in the garlic and cook for 1 minute.
Add the ground turkey and cook, stirring and breaking apart the turkey with a wooden spoon, until browned, about 5 minutes.
Stir in the shredded zucchini, cilantro, taco seasoning, lime juice, salt, and pepper. Cook for 2 minutes.
Add the tomatoes, green chiles, cooked rice, and 1/2 cup shredded cheese. Stir until combined and cheese is melted. Top with remaining 1/2 cup cheese.
Preheat the broiler. Place the skillet under the broiler for 2 to 3 minutes or until cheese is melted and slightly browned. Watch closely. Remove from oven and garnish with desired toppings. We like to serve with tortillas or tortilla chips.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition