Cheesy Turkey and Cauliflower Rice Taco Skillet
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!
Servings: 6
Calories: 354kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 354kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 790mg | Potassium: 843mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1089IU | Vitamin C: 30mg | Calcium: 224mg | Iron: 4mg