Cheesy Taco Skillet with Rice
This cheesy taco skillet combines seasoned ground turkey, rice, black beans, corn, salsa, and two kinds of cheese in one comforting 30-minute dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion finely diced
- 6 cloves garlic minced
- 1.5 pounds ground turkey or beef, chicken, or pork
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 15-ounce jar salsa
- 1 4-ounce can diced green chiles drained
- 1 15-ounce can black beans drained
- 1 cup frozen corn
- 2 cups cooked rice
- 4 ounces Monterey Jack cheese about 1 cup, shredded
- 4 ounces cheddar cheese about 1 cup, shredded
- fresh cilantro minced, for garnish
Instructions
Instructions
- Heat the olive oil in a large, deep skillet.
- Add the onion and cook, stirring often, until softened and translucent, about 3 to 4 minutes.
- Stir in the garlic.
- Add the ground turkey, salt, pepper, chili powder, cumin, and smoked paprika. Cook, breaking up the meat, until no longer pink, about 5 to 7 minutes.
- Stir in the salsa, green chiles, black beans, and corn. Cook for 1 to 2 minutes, until warmed through.
- Stir in the cooked rice and mix well.
- Top evenly with Monterey Jack and cheddar.
- Let the cheese melt in the skillet, or broil an oven-proof skillet for 1 to 2 minutes, watching closely, until melted and lightly browned.
- Garnish with minced fresh cilantro, if desired.