Turkey Taco Rice Skillet

Turkey Taco Rice Skillet is a one pan dinner that's loaded with ground turkey, beans, corn, tomatoes, rice, cheese, and seasonings. Simmers in beef broth for an easy skillet dinner recipe with ground turkey.

Course Dinner, Main Course

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

Prep Time 10

Cook Time 25

Servings people

Calories 395kcal

Ingredients

1 tablespoon olive oil
1 lb ground turkey
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 skillet pan, over medium high heat, add the olive oil, ground turkey, and 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 beef broth, corn, pinto beans, petite diced tomatoes, long grain rice, cumin, garlic powder, onion powder, chili powder, kosher salt, coriander, brown sugar, and black pepper. Stir together and bring to a boil over high heat.
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 low or medium-low. Cook for 25 minutes or until no liquid remains.
Stir it all together and sprinkle the shredded cheese over top. Cover with the lid and let the cheese melt for a few minutes.
1½ cups shredded cheese
Serve with your favorite taco toppings or you can pile up the toppings in the skillet pan and serve it that way (as pictured).

Notes

I like to use a can of fire-roasted corn for this recipe. Use any canned corn you prefer or whatever you have in your pantry.

If you would rather use a packet of taco seasoning that is fine. Omit all the spices and instead use a packet of taco seasoning. It really is delicious with the individual seasonings so I would highly recommend making the recipe as is.

Use whatever cheese you love! If you want some spice then use Pepper Jack cheese. I always use Colby Jack because that's what my family loves.

For more spice add some cayenne pepper in with the other seasonings. You can also garnish with jalapenos or add a can of diced green chilies in with the other canned items.

This recipe has been updated and republished since it was first published in 2015. I have made it several times and switched up the seasoning amounts to only 1 teaspoon each. And I reduce the brown sugar to 1/2 teaspoon. I think the taste is better and the lower amount of seasonings when paired with full salt beef broth is really delicious. The brown sugar cuts the acid of the tomatoes and you just need a little bit so it does not end up tasting too sweet.

Nutrition