Turkey Taco Rice Skillet With Black Beans And Corn
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 25 min · Turkey · gluten-free, high-protein
741 cal
45g protein
66g carbs
33g fat
per serving · estimated
Ingredients
- 3/4 lb ground turkey
- 3 cups cooked microwave white rice
- 1 can (15 oz), drained canned black beans
- 3/4 cup frozen corn
- 1/2 cup sharp cheddar, shredded
- 1/2 cup salsa
- scant 1/2 cup sour cream
- 1, diced yellow onion
- 3/4 tbsp vegetable oil
- 1 tsp each chili powder, cumin, oregano and salt
Method (tap to check — screen stays awake)
- Heat the oil in a deep skillet over medium-high and brown the turkey with the onion for 7 minutes, breaking it up but letting it sit long enough between stirs to catch colour - turkey turns grey if you never stop moving it.
- Stir in the chili powder, cumin, oregano and salt and cook 1 minute until they smell toasted rather than dusty.
- Add the beans, corn, salsa and warmed rice, then simmer 5 minutes, stirring, until everything is hot through and the salsa has mostly cooked into the rice.
- Kill the heat, scatter the cheddar over the top, cover for 2 minutes to melt, and serve straight from the skillet with sour cream.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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