Turkey Taco Skillet is a 30 minute, one pot, seasoned taco meat recipe made with ground turkey and white rice. Serve as a meal on its own, or use it as a filling for all your Mexican favorites. It’s perfect for game day grub, weeknight Mexican cravings, and meal prep for busy weeks!
Turkey Taco Skillet
I love healthy Mexican food, especially when it’s healthy, delish, and ready in 30!
This taco meat recipe could not be more convenient.
It’s ground turkey taco meat made with rice…in one skillet. Boom!
Taco Meat for Meal Prep
I love meal prep that gets me through a busy week!
This skillet entree can be meal prepped on Sunday as a component to several meals through the week.
After it’s cooked and cooled, I simply store it in the fridge in an airtight container, and dish it out through the week into taco salad, burritos, enchiladas, nachos…you name it!
That’s if I’m being civilized, of course, because sometimes I just scoop it right out of the skillet with tortilla chips…and call it dinner!
I know…so classy!
Here’s are the simple steps to make this taco meat skillet:
*see full recipe below
1. Saute onion, garlic, and ground turkey in a skillet
2. Add uncooked rice and saute briefly
3. Add canned tomatoes, chicken stock, and seasoning
4. Bring it to a boil, cover, and simmer until the rice is cooked through
5. Devour!
Turkey Taco Skillet Ingredients
- olive oil
- red onion
- garlic
- ground turkey
- long grain white rice (uncooked)
- canned diced tomatoes
- chicken broth
- water
- taco seasoning
- salt
Kitchen tools I use
- chef knife and cutting board
- Non-stick skillet
- silicone spoon
Hey wait! No beans?
Nope.
It’s crazy, but not everyone can eat beans…and sometimes I like to take breaks from them.
So, this recipe is dedicated to my bean-free readers.
But, if you want ’em…knock yourself out! Just add a can of drained, rinsed beans to the skillet before you simmer it. Boom!
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Traci Antonovich
Yields 8 cups
Ground turkey, white rice, tomatoes, and taco seasonings are simmered to create a quick skillet dinner or a tasty filling for your favorite Mexican foods.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 7 review(s)
Ingredients
- 2 Tbsp Olive Oil
- 1/2 Red Onion (diced)
- 4 cloves Garlic (finely grated)
- 1 lb Ground Turkey
- 1 cup Long Grain White Rice (not instant)
- 1-15oz can No Salt Added Diced Tomatoes (don’t drain)
- 1 cup Reduced-Sodium Chicken Broth
- 1 cup Water (may need to adjust)
- 2 Tbsp Taco Seasoning
- 1/2 tsp Salt
Instructions
In a nonstick skillet on medium flame, heat OLIVE OIL until shimmering (about 2 min).
Add ONIONS and GARLIC; saute until tender (about 2 minutes).
Add GROUND TURKEY; cook until done, stirring as needed and breaking into small pieces (about 5 min).
Add RICE; sauté a few minutes.
Add TOMATOES, CHICKEN BROTH, WATER, TACO SEASONING, and SALT; stir to combine.
Bring to a boil and maintain for about 5 minutes, stirring as needed.
Cover; reduce heat to med-low and simmer 15 minutes or until rice is cooked through (cook longer if needed; add a little water if needed).
Notes
Serve warm as a filling/topping for burritos, nachos, tacos, or quesadillas. Garnish with any of the following: green onions, lime, cilantro, sour cream, Mexican cheese
Traci Antonovich
About my recipes: Minimal meat & more plants!
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