Healthy, Cheesy Taco Skillet
- Author: Annie Chesson
- 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!!