I hope you guys had an AMAAAZZZINNNGGGG 4th of July! Ours was filled with lots of red, white, and blue clothes, carnival games and food, amazing fireworks, a few beers, and – unfortunately – sunburns.
So…this Taco Skillet.
There are so. many. things. I want to say about this dish…first of all, it is probably in my top three favorite things I’ve ever put on The Garlic Diaries, if not my #1.
You guys…it…is…so…so…sooooooo GOOD!!! You have to make it to just experience the amazing delicious flavor bomb that is this taco skillet.
And you know what’s awesome? It’s healthy (and gluten free)! Yes it has 1 1/2 cups of cheese – but there are five to six servings in this dish, so that’s just a little over 1/4 cup per serving. And you can absolutely cut the amount cheese down if you want to make it even healthier!
So apart from the cheese, it’s all brown rice, black beans, ground turkey, and veggies.
PEOPLE!! I love love love healthy meals that taste like you are indulging in a 1,000 calorie cheat meal. And this is the epitome of that.
Here’s another awesome thing about it – it’s juuuust about a one pot meal. The rice is cooked separately but other than that everything is cooked in the same skillet which helps build so many layers of amazing, delicious, flavor.
This dish is 100% about that: layering flavor. We start with the ground turkey and season that with delicious Mexican spices, transfer that to a plate, do the same thing with the veggies, transfer that to the same plate, simmer some beans, and then add everything back into the skillet. Now there is this delicious, flavorful, skillet full of meat, beans, and veggies, that is just begging to be mixed with rice, cheese, and chicken stock and baked until bubbly, melty, gooey, and perfect.
IT IS SO GOOD!!!!!!!! I love it. You could say it is the love of my life. This Taco Skillet is my love language. Too much?
Whatevs. I speak truth.
Okay but now I have to tell you about the tragic part of this recipe…I made everything, assembled everything, tasted everything, and was SO pumped because I could tell it was going to be aaa-maaayy-zingg, let it bake for 15 minutes, took it out, and then did something stupid.
I was staging everything to photograph the food, and I reached up to tilt the skillet a little bit in another direction, forgetting the fact that the entire pan had just come out of a VERY hot oven.
It took a good few seconds for my brain to be like…hey…you’re grabbing something pretty freaking hot right now with your entire hand.
And then I and ran into the other room, attempting to tell Seth what happened while jumping up and down, screaming, and holding my hand.
So theeeen the rest of my night was pretty horrible. It’s the worst burn I’ve ever had. And it was proooobably the worst pain I’ve ever experienced. Burns are seriously the worst! They just don’t stop hurting…for hours and hours and hours the pain does not ebb AT ALL.
And the worst part was that I hadn’t photographed the food yet. And I wasn’t about to let this delicious-already-garnished-staged-and-decorated meal go un-photographed. So I had to photograph everything while in excruciating pain. I would take two pictures and then have to put my hand on ice for like thirty seconds.
It. Was. Horrible. I sat with my hand under the faucet for like an hour and then moved to the couch with an ice pack after taking an absurd amount of ibuprofen and acetaminophen (sorry, liver), which seemed to help slightly. The ice pack joined us in bed that night, though. I wasn’t quite ready to part with it yet…
I’m okay now! It was way better the next day. I did, however, go to the doctor to get some burn cream.
SO these pictures were brought to you under extreme duress. I made the sacrifice so you awesome people could have and make (YOU MUST MAKE) this bangin’ recipe. You’re welcome ;).Print
Healthy, Cheesy Taco Skillet
- Prep Time: 50 mins
- Cook Time: 15 mins
- Total Time: 1 hour 5 mins
- Yield: 5-6 servings 1x
- 3 cups cups chicken stock
- 1 cup brown rice
- 1 lb ground turkey
- 2 1/2 teaspoons salt
- 3 1/2 teaspoons chili powder
- 3 1/2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno, finely minced (seed removal optional – depends on the spice level you want)
- 1 shallot, diced
- 4 cloves of garlic, minced
- 1 can black beans
- 1/2 cup frozen corn
- 1 1/2 cups Mexican cheese blend
- Cilantro and Greek yogurt (or sour cream) for garnish
- Tortilla chips for dipping – optional
- Preheat your oven to 350 degrees (you might want to wait until there is only about 20 minutes left on your rice to do this – it depends on how long your oven takes to heat up)
- For the rice, bring 2 1/2 cups of chicken stock to a boil in a medium pot. Add a pinch of salt
- When the water is boiling, add in your brown rice, stir, and bring back to a boil
- Reduce to a simmer and cook, covered, for 45 minutes
- Meanwhile, brown your ground turkey with a little olive oil in a large, high sided skillet
- Meanwhile, chop your peppers, shallot, garlic, and jalapeno
- If you don’t want the final dish to be spicy, remove the seeds and ribs of the jalapeno before you mince it
- When your turkey is almost done, stir in 1 teaspoon of salt, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder
- When it has cooked through remove it to a plate – taste and add any extra salt that it needs, if any
- Add a little more olive oil to the same skillet and add all your veggies
- Cook until the peppers have softened, and then stir in 1 teaspoon salt, and 1/2 teaspoon each of chili powder, cumin, onion powder, and garlic powder
- Remove the veggies to the same plate as the turkey
- Drain the black beans and add them to the same skillet
- Simmer the beans until most of the liquid has evaporated and then add the veggies and turkey back in
- Add the frozen corn
- Stir everything together and remove from the heat until the rice is done
- Drain the rice to remove excess moisture and add it back into the pot it was cooking in
- Stir in 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt
- Stir together and taste – add any extra salt you think it needs, if any
- Add the seasoned rice, cheese (set aside a little for sprinkling on top), and remaining 1/2 cup chicken stock to the skillet with the veggie and meat mixture
- Stir everything together until fully combined. Taste and add any seasoning you think it needs
- Sprinkle the remaining cheese on top of the mixture and place in the oven to bake for 15 minutes.
- Top with Greek yogurt (or sour cream) and chopped cilantro
- You can eat this straight up with a fork, or use it as a kind of “dip” for tortilla chips. It is wonderful both ways!!
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!