This easy skillet meal is bursting with flavor and topped with a velvety layer of cheesy goodness- it’s the perfect budget-friendly weeknight meal, and it comes together in under 30 minutes!
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time. #CabotBudgetMeals
If you’re looking for a quick, delicious and nutritious recipe that’s easy on your wallet and will have your whole family asking for seconds, then this dish is for you! My Cheesy Turkey and Cauliflower Rice Taco Skillet is the perfect weeknight meal- it comes together in under 30 minutes and it’s made in one skillet so that means there’s minimal clean up. It’s packed with flavor and is made with budget-friendly ingredients, many of which you probably already have in your kitchen. Plus, it’s got plenty of vegetables and other nutritious ingredients that your kids will actually enjoy eating. Very rarely does a recipe hit all of those notes so I’m excited to share this one with you!
I’ve been a fan of Cabot cheese for a long time so I was really happy to hear about this contest. Not only do I enjoy their products but I appreciate their philosophy, sense of community, and dedication to producing the best, highest quality products possible. Cabot is a cooperative owned by 800 farm families throughout New England and New York and 100% of their profits go back to the farmers. All Cabot cheddars are 100% naturally lactose-free, naturally aged and naturally gluten-free. In addition to a full line of cheeses, Cabot also makes Greek yogurt, sour cream, cottage cheese, butter and whey protein.
The farm families of Cabot Creamery believe that cutting back on food costs doesn’t have to mean cutting back on flavor. So they challenged bloggers like myself to create our favorite budget-friendly meals. When I think of budget-friendly meals, I think of foods that I always have stocked in my pantry, fridge or freezer like canned beans, canned tomatoes, dried spices, dried pasta, frozen vegetables, and ground meat. I decided I wanted to make a family-friendly dish using these types of ingredients since all of the meals that I make these days must also satisfy my 7-year-old and 16-month-old. Having two young kids also means that I don’t have a lot of time to spare in the kitchen so I knew that I wanted to create a one-skillet dish. In terms of the flavor profile for the dish, I immediately thought of tacos. I mean, who doesn't love tacos?
My Cheesy Turkey and Cauliflower Rice Taco Skillet takes all of the delicious flavors that we love in tacos and incorporates them into a hearty skillet meal that comes together on the stove in under 30 minutes. I sauté ground turkey, which I always have in my freezer, in a cast iron skillet with aromatic Mexican spices like chili powder and cumin. Then I stir in canned fire roasted tomatoes, black beans, frozen corn and frozen riced cauliflower. No need to even defrost the veggies- just toss them right into the skillet and simmer away! While a traditional casserole might use regular rice, I like to use cauliflower rice. It keeps the dish lighter and lower in carbs and also adds lots of nutrients. Plus, it’s a great way to get your kids to eat more vegetables!
Cabot Vermont Sharp Cheddar Cheese is the perfect addition to this dish and I use it in two ways. First, I stir some of the cheese into the turkey mixture. Cabot cheddar melts beautifully and immediately adds flavor and creaminess to the dish. And for the perfect finishing touch, I grate more Cabot cheese on top. Cover the skillet with a lid for a minute and voila, you have a beautiful blanket of ooey, gooey, velvety cheese to top all of that deliciousness. Just look at that cheesy goodness!
I like to garnish the dish with some avocado slices and cilantro and serve it with Cabot sour cream or Greek yogurt on the side. Needless to say, we all devoured this dish- including my two kids. What makes this dish even more budget friendly is that you can transform the leftovers into a totally different meal the next day! The turkey mixture is the perfect taco filling for your next Taco Tuesday. You can also make quesadillas by layering the turkey mixture and Cabot cheese between soft tortillas and toasting them in a skillet. Or you can pile the leftovers on top of tortilla chips along with salsa and cheese and bake it in the oven to make nachos. You can even make a delicious taco salad by serving the leftovers on a bed of iceberg lettuce and topping it with your favorite ingredients like cheese, tomatoes, and crushed tortilla chips. The possibilities are endless!
Check out the Cabot website and learn more about their products HERE.
Cheesy Turkey and Cauliflower Rice Taco Skillet
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound 93% lean ground turkey
- Salt and pepper
- ¼ cup tomato paste
- 1 can (14.5 ounces) diced fire roasted tomatoes
- ½ cup water
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 package (10 ounces) frozen riced cauliflower
- cup frozen corn
- 1 can (15.5 ounces) black beans, drained and rinsed
- 4 ounces cheddar cheese, grated
- Optional toppings: sliced avocado, cilantro, sour cream or Greek yogurt
- Heat the oil in a large skillet over medium high heat. Add the onions and sauté a few minutes until they start to soften. Add the garlic and cook another minute until fragrant. Add the ground turkey and season it with a pinch of salt and pepper. Cook the turkey until browned, breaking it up with a spatula as it cooks.
- Add the tomato paste and mix it into the turkey. Cook 1-2 minutes and then add the fire roasted tomatoes, water, chili powder, cumin, 1 teaspoon salt, and ¼ teaspoon pepper. Stir to combine. Stir in the frozen riced cauliflower and corn (no need to defrost them). Cook 6-7 minutes until the vegetables are cooked. Stir in the black beans and about half of the grated cheese. Simmer another minute until cheese is melted.
- Sprinkle the remaining half of the cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with avocado slices and cilantro. Serve with sour cream or Greek yogurt, if desired.