One-Pan Turkey Taco Skillet
Ground turkey, rice, and black beans simmered in taco spices and finished with melted cheddar — one skillet, no sides required.
- Serves
- 4
- Prep
- 10 min
- Cook
- 25 min
- Written
Method
-
Heat the olive oil in a large skillet over medium-high and brown the turkey, breaking it into crumbles, until no pink remains, about 6 minutes.
-
Push the turkey to the side, add the onion and bell pepper, and cook until softened, about 5 minutes.
-
Stir in the garlic, chili powder, cumin, and smoked paprika and cook until fragrant, about 30 seconds.
-
Add the rice, diced tomatoes, and chicken broth, scraping up any browned bits from the bottom of the pan.
-
Bring to a simmer, cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 18 minutes.
-
Stir in the black beans and season with salt.
-
Scatter the cheese over the top, cover, and let it sit off the heat until melted, about 2 minutes.
-
Finish with lime, cilantro, and scallions before serving.
Notes
Keep the lid on while the rice simmers — every peek lets out steam the rice needs to cook through, and lifting it more than once is the difference between tender grains and a crunchy center. If the liquid’s gone before the rice is done, splash in a little more broth rather than cranking the heat.
Ground chicken works as a straight swap for the turkey. For a lighter version, cut the rice to ½ cup and add a drained can of corn along with the beans — it stretches the skillet without drying it out.