Cheesy Turkey Taco Skillet combines tons of veggies, including bell peppers, onion, cherry tomatoes, and corn - with ground turkey, diced tomatoes, and shredded cheese. Serve it over rice for a complete and healthy meal!
10oz.fire-roasted Rotel- slightly drained of liquid
3Tablespoonstaco seasoning- use my homemade recipe or store-bought
1 1/2cupsshredded cheddar or pepperjack cheese
cilantro, avocado slices, tortilla strips- to serve
cilantro lime rice or tortillas- to serve
Instructions
In a large cast iron skillet at medium- high heat, drizzle some olive oil. Add the ground turkey, onion, jalapeno, kosher salt, and freshly ground black pepper. Cook until the turkey is cooked through, about 10 minutes. Drain in a collander, and place the skillet back on the heat.
Drizzle some additional olive oil, and then add the peppers and corn. Cook until softenened, about 5-6 minutes. Then add the tomatoes, and the turkey mixture. Stir well, and add the canned tomatoes and taco seasoning. Cook over medium heat for about 8-10 more minutes.
Then reduce heat, and add the shredded cheese on top. After a couple of minutes, remove the skillet from the heat, and serve.
Serve the taco skillet with cilantro lime rice, in taco shells, or over some lettuce. Add additional toppings like cilantro and avocado slices.
Notes
Meat Lovers: Feel free to double the meat in this recipe. We've done it both ways, and both versions are great.