Healthy, Cheesy Taco Skillet

5 from 3 reviews


  • 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


  1. 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)
  2. For the rice, bring 2 1/2 cups of chicken stock to a boil in a medium pot. Add a pinch of salt
  3. When the water is boiling, add in your brown rice, stir, and bring back to a boil
  4. Reduce to a simmer and cook, covered, for 45 minutes
  5. Meanwhile, brown your ground turkey with a little olive oil in a large, high sided skillet
  6. Meanwhile, chop your peppers, shallot, garlic, and jalapeno
  7. If you don’t want the final dish to be spicy, remove the seeds and ribs of the jalapeno before you mince it
  8. 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
  9. When it has cooked through remove it to a plate – taste and add any extra salt that it needs, if any
  10. Add a little more olive oil to the same skillet and add all your veggies
  11. 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
  12. Remove the veggies to the same plate as the turkey
  13. Drain the black beans and add them to the same skillet
  14. Simmer the beans until most of the liquid has evaporated and then add the veggies and turkey back in
  15. Add the frozen corn
  16. Stir everything together and remove from the heat until the rice is done
  17. Drain the rice to remove excess moisture and add it back into the pot it was cooking in
  18. Stir in 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon salt
  19. Stir together and taste – add any extra salt you think it needs, if any
  20. 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
  21. Stir everything together until fully combined. Taste and add any seasoning you think it needs
  22. Sprinkle the remaining cheese on top of the mixture and place in the oven to bake for 15 minutes.
  23. Top with Greek yogurt (or sour cream) and chopped cilantro
  24. 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!!