In the spirit of the back-to-school scramble this week, I want to share one of my favorite, one-pot, Mexican fillings that you can whip up and use for nachos, burritos, or tacos any day of the week. It’s flavorful, easy to make, and on the light side for a skillet meal. It’s Skinny Taco Skillet in 30 Minutes…check it out!
Skinny Taco Skillet in 30 Minutes
You know what I love?…a healthy, hearty meal that gets made in one skillet…in 30 minutes…and can be used in a multitude of ways.
Here at TKG, it’s not uncommon for us to whip up a batch of something at the start of every week. Be it a skillet meal, soup, chili, or casserole, we cover our bases with a pot of something that we can simply heat and serve during a busy week.
This Tex-Mex skillet number definitely fits that bill for us…and it makes excellent leftovers.
What makes this dish skinny?
I call this one skinny because we’ve left out the typical dairy products [like cheese and sour cream] often found in a Mexican skillet recipe. Of course, not adding dairy is totally optional, but that changes things up for the calorie and fat content.
But guess what, you’ll still find tons of flavor in this recipe…even without the dairy. One of my favorite ways to eat this Taco Skillet is right out of the skillet with tortilla chips…and nothing else.
I cannot lie though…this kitchen girl is totally addicted to cheese, and all dairy for that matter. But, I really need to watch out…that stuff adds up! So, this recipe is my satisfying savior.
Also, it’s gluten-free, which may not be a requirement for you, but like so many Mexican recipes, it’s easy to avoid gluten…probably won’t even phase you.
Check out a few of my other Mexican recipes. Of these, they’re gluten free, two are vegan…all are delicious!
Are there no beans in this recipe?
Nope. But wait!…a bean-free Mexican dish? Yea, I know, right?! It’s crazy, but not everyone can eat beans…and sometimes I like to take breaks (because I eat them A LOT!), but still crave my Mexican food. So, this recipe is dedicated to my bean-free readers. But, if you want ’em…add ’em!
As if things couldn’t get any better…
Here’s the rundown of simple steps for Skinny Taco Skillet in 30 Minutes…
- Saute onion, garlic, and ground turkey
- Add rice and saute briefly
- Add tomatoes, stock, water, and seasoning
- Boil, then simmer
- Scoop it up!
Boom! That’s it, my friend! Of course, you’ll get the details in the recipe below, but I need you to know how crazy-easy this one is! Even I’m all like “wow, there really is nothing to it!”
What skillet do I recommend for this (and most skillet meals)?
I like to use my T-fal non-stick skillet with this recipe because it cooks evenly, is deep enough to handle the 10-cup yield, and has a glass lid. Also, I love nonstick cookware for starchy grains so they can move about the cabin freely (and not stick).
If you decide to make my Skinny Taco Skillet in 30 Minutes, be sure to snap it and tag me on Instagram @thekitchengirl #eatnreal #tkgrecipe
Here are the ingredients you’ll need to make this recipe:
- olive oil
- red onion
- ground turkey
- long grain white rice (uncooked)
- canned diced tomatoes
- chicken broth
- taco seasoning
Want more healthy, Mexican recipes?
Check out my 10-Minute Cilantro Lime Brown Rice or Restaurant Style Salsa in 5 Minutes for quick fixes for your Mexican cravings. For an easy entree, my 30-Minute Vegetarian Skillet Enchiladas are sure to hit the spot!
**Note: This post contains affiliate links, which means I receive a small, referral commission at NO extra cost to you. So, please leave product questions in the comments below and I’ll gladly reply.