Ground Turkey and Cauliflower Rice Taco Skillet

Turkey Taco Skillet garnished with slices of avocado in a cast iron skillet on a wooden board.

4.80 from 10 votes

Ground Turkey and Cauliflower Rice Taco Skillet

This healthy Ground Turkey and Cauliflower Rice Taco Skillet takes all of the flavors that we love in tacos and incorporates them into a delicious and satisfying skillet meal. It’s the perfect budget-friendly weeknight dinner, and comes together in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Entree, Main Course

Cuisine: Mexican

Servings:

Calories: 311kcal

Author: Dr. Sonali Ruder

Equipment

Cast iron skillet

Ingredients

1 pound 93% lean ground turkey
½ teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon chili powder
2 teaspoons ground cumin
1 jar (16 oz) salsa
½ cup water
1 package (10 ounces) frozen riced cauliflower
1 cup frozen corn
1 can (15.5 ounces) reduced sodium black beans, drained and rinsed
4 ounces shredded Mexican blend cheese
Optional toppings: sliced avocado, cilantro, sour cream or Greek yogurt, tortilla chips

Instructions

Brown the turkey in a large skillet, breaking it up with a spatula as it cooks. Season it with salt, onion powder, garlic powder, chili powder, and cumin.
Stir in the salsa and water. Add frozen riced cauliflower and corn (no need to defrost them first). Cook 5-6 minutes until the vegetables are cooked. Stir in the black beans and about half of the grated cheese. Simmer another few minutes until cheese is melted.
Sprinkle the remaining cheese evenly over the skillet and cover with a lid for a minute until melted. Uncover and garnish with optional garnishes like avocado slices and cilantro. Serve with sour cream or Greek yogurt and or tortilla chips for scooping, if desired.

Notes

I like to use my own spices like onion powder, garlic powder, chili powder, and cumin but you can also substitute store-bought taco seasoning (use a low sodium blend).

If you're following a low-carb or keto diet, you can leave out the black beans and corn and substitute vegetables like spinach, zucchini, mushrooms or bell peppers.

If you want some extra heat, you can add a chopped jalapeño pepper

Instead of turkey, you can substitute ground chicken, lean ground beef, or even plant-based ground beef.

I like to serve the dish with tortilla chips to scoop up bites with.

Make a double batch of this ground turkey taco skillet and transform the leftovers into tacos, quesadillas, and salads the next day (see "How To Serve This Dish" section in blog post).

Nutrition