Turkey Taco Skillet
I found this recipe in Woman's Day magazine. My future husband and I really liked this dish. When I made this I used instant white rice. We decided to leave off the tomatoes and not serve this with the tortilla chips, but I think I'll use crushed tortilla chips next time. I did also add kidney beans to this before cooling. I also found the water did not completely absorb, but it really wasn't that big of a deal once mixed in.
I found this recipe in Woman's Day magazine. My future husband and I really liked this dish. When I made this I used instant white rice. We decided to leave off the tomatoes and not serve this with the tortilla chips, but I think I'll use crushed tortilla chips next time. I did also add kidney beans to this before cooling. I also found the water did not completely absorb, but it really wasn't that big of a deal once mixed in.
- 2 cups water
- 1 lb ground turkey
- 2 cups shredded lettuce
- 2 cups instant brown rice
- 1/2 cup reduced-fat sour cream
- 1 1/4 ounces low salt taco seasoning mix
- 16 ounces thick & chunky salsa
- 11 ounces mexican-style corn
- 1 cup shredded mexican cheese or 1 cup taco blend ch
- 1 large tomatoes chopped
- baked corn tortilla chips
- Carbohydrate 73.373635819995 g
- Cholesterol 53.0716734166667 mg
- Fat 5.753314654925 g
- Fiber 5.5342272679526 g
- Protein 24.0482236199217 g
- Saturated Fat 1.92861759266417 g
- Serving Size 1 1 serving(s) (427g)
- Sodium 791.021682194505 mg
- Sugar 67.8394085520424 g
- Trans Fat 0.629516862237833 g
- Calories 441 calories
Step-by-step
- Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned.
- Stir in seasoning mix, water, salsa and corn; bring to a boil.
- Stir in rice.
- Cover and remove from heat; let stand 12-15 minutes, until liquid is absorbed.
- Sprinkle with cheese; cover and let stand 1-2 minutes to melt cheese.
- On plates, top rice mixture with lettuce, tomato and sour cream.
- Serve with tortilla chips.
My Go-To Weeknight Meal: Turkey Taco Skillet
As a busy working mom, finding time to cook a delicious and healthy meal can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house relatively tidy, the last thing I want is to spend hours slaving away in the kitchen. That’s why I’ve developed a go-to recipe that’s quick, easy, and always a hit with my family: Turkey Taco Skillet.
This recipe is a lifesaver on those hectic weeknights when I’m short on time but still want to serve something flavorful and satisfying. The best part? It’s incredibly versatile. I can easily adapt it to whatever ingredients I have on hand, and it’s always delicious. Sometimes I’ll add black beans or kidney beans for extra protein and fiber. Other times, I’ll swap out the corn for diced bell peppers or zucchini for a lighter, summery twist. The possibilities are endless!
The beauty of this dish lies in its simplicity. It’s essentially a one-pan wonder, minimizing cleanup and maximizing efficiency. I start by browning the ground turkey in a large skillet. This step is crucial for building flavor. Once the turkey is nicely browned, I add my favorite taco seasoning (I usually opt for a low-sodium option to keep things healthy), along with water, salsa, and corn. I bring the mixture to a boil, then stir in the rice. The best part about using instant rice is it cuts down the cooking time significantly. This means I can have a hot, delicious meal on the table in under 20 minutes.
Once the rice is cooked and the liquid is absorbed, I sprinkle on some shredded Mexican cheese, cover the skillet for a couple of minutes to let it melt. Finally, I serve it up in bowls, topped with shredded lettuce, diced tomatoes, and a dollop of reduced-fat sour cream. The toppings are totally customizable to everyone’s preferences. Sometimes my kids like to add a bit of hot sauce for an extra kick, while my husband prefers a generous amount of sour cream.
This Turkey Taco Skillet isn't just about convenience; it's about creating a family meal that everyone looks forward to. The comforting flavors of the taco seasoning, the sweetness of the corn, and the satisfying texture of the rice make it a crowd-pleaser every single time. It’s a dish that fosters togetherness, a simple yet meaningful way to connect with my family amidst our busy lives. More than just a meal, it’s a ritual, a tradition that we cherish.
Beyond the weeknight convenience, this recipe is also incredibly adaptable for meal prepping. I often make a double batch on the weekend and store it in the fridge for quick lunches or dinners throughout the week. It reheats beautifully, and the flavors actually deepen over time. This makes it an ideal choice for busy individuals or families who need a reliable source of healthy and tasty meals on hand.
I wholeheartedly recommend this Turkey Taco Skillet to anyone looking for a quick, easy, and delicious weeknight dinner solution. It’s a recipe that’s become an essential part of my family’s routine, and I have no doubt it will become a favorite in your home as well. So give it a try, and enjoy the ease and deliciousness!
