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Cheesy Turkey and Cauliflower Rice Taco Skillet
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4.86 from 7 votes

Turkey Taco Skillet

This healthy Turkey 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 it comes together in under 30 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Entree, Main Course
Cuisine: Mexican
Servings: 6
Calories: 354kcal


  • 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
  • 1 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.


  • I like to use my own spices like garlic, chili powder, and cumin but you can also substitute store-bought taco seasoning.
  • If you're following a low-carb or keto diet, you can leave out the black beans and corn.
  • If you want some extra heat, you can add a chopped up jalapeño pepper when you're sautéing the onions and garlic.
  • Make a double batch and transform the leftovers into tacos, quesadillas, nachos and salads the next day (see "How To Serve This Dish" section in blog post).


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