Weeknight recipe · about 25 minutes
Turkey Taco Skillet
25 minOne panTex-Mex
One-skillet turkey, rice, beans, and corn — taco night without the assembly.
Ingredients
Ground turkey1 lb
Bell peppers1
Black beans1 can
Corn1 can
White rice1 cup
Taco seasoning1 packet
Shredded cheese1 cup
Steps
- Dice the bell pepper into ½-inch pieces; drain and rinse the black beans and drain the corn.
- Brown the turkey in a large lidded skillet over medium-high, 5–6 minutes, breaking it into small crumbles until no pink remains.
- Stir in the taco seasoning and diced pepper and cook 1 minute, until fragrant.
- Add the rice, beans, corn, 1½ cups water, and ¼ tsp salt; stir once and bring to a boil.
- Cover, drop the heat to low, and simmer 15 minutes until the rice is tender — resist lifting the lid, since escaping steam slows the rice down.
- Off the heat, fluff with a fork, scatter the cheese over the top, and cover 2 minutes until melted.
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