Turkey Taco Rice Skillet

Top view of a skillet pan with ground turkey rice in it.

Turkey Taco Rice Skillet is a one pot dinner recipe with ground turkey, beans, corn, tomatoes, rice, and cheese that simmers in a seasoned beef broth base. Serve it topped with your favorite taco toppings for a family friendly dinner.

Course Dinner, Main Course

Keyword ground turkey recipe, one pan dinner recipe, turkey taco rice skillet

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 395kcal

Equipment

Ingredients

1 tablespoon olive oil
1 lb ground turkey (I use 85/15)
1 sweet onion finely diced
2 cups beef broth
1 can (15 oz) corn drained
1 can (15 oz) pinto beans drained and rinsed
1 can (14.5 oz) petite diced tomatoes
3/4 cup white long grain rice (dry, uncooked)
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon ground coriander
½ teaspoon brown sugar
¼ teaspoon black pepper
1½ cups shredded cheese (I use Colby Jack)

Instructions

In a large skillet pan, over medium-high heat, add the olive oil, ground turkey, and finely diced onion. Cook and crumble until the meat is no longer pink. Drain any excess grease from the pan.
1 tablespoon olive oil, 1 lb ground turkey, 1 sweet onion
Add the beef broth, corn, pinto beans, petite diced tomatoes, dry long grain rice, and dried seasonings and stir until well combined. Bring to a boil.
2 cups beef broth, 1 can (15 oz) corn, 1 can (15 oz) pinto beans, 1 can (14.5 oz) petite diced tomatoes, 3/4 cup white long grain rice, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 1 teaspoon kosher salt, ½ teaspoon ground coriander, ½ teaspoon brown sugar, ¼ teaspoon black pepper
Once boiling, cover the skillet pan with a lid, and reduce the heat to medium-low. Cook for 25 minutes (without removing the lid at all) until all the liquid is absorbed and no liquid remains in the pan.
Give it a nice stir and top it with the shredded cheese. Cover the pan with the lid and let the cheese melt for a few minutes.
1½ cups shredded cheese
Serve topped with your favorite taco toppings such as shredded lettuce, pico de gallo, avocado chunks or guacamole, sour cream, chopped cilantro, red onion, etc. You can top each serving with toppings or top the entire skillet pan with the toppings.

Notes

Serving Tips : Eat it as is topped with your favorite taco toppings, use it as filling for tacos, burritos, chimichangas, oven baked taquitos or quesadillas. It also makes a great nacho bar topping. My kids love scooping it up with some tortilla chips or Fritos scoops corn chips. My family also love drizzling some of this Copycat Cafe Rio Ranch over top of it.

Nutrition