4.8 from 30 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 Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
Calories:
311 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 1 pound ground turkey 93% lean
- ½ teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons cumin ground
- 1 jar salsa 16 oz
- ½ cup water
- 1 package cauliflower frozen, riced, 10 ounces
- 1 cup corn frozen
- 1 can black beans 15.5 ounces, reduced sodium, drained and rinsed
- 4 ounces Mexican blend cheese shredded
- avocado optional toppings; sliced (avocado
- cilantro
- sour cream
- 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.
Cup of Yum
Notes
- low-carb
- plant-based ground beef
- 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 Information
Serving
1 serving
Calories
311kcal
(16%)
Carbohydrates
27g
(9%)
Protein
26g
(52%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
74mg
(25%)
Sodium
813mg
(34%)
Potassium
906mg
(19%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
948IU
(19%)
Vitamin C
26mg
(29%)
Calcium
211mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 311
% Daily Value*
| Serving | 1 serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 813mg | 34% |
| Potassium | 906mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 26mg | 29% |
| Calcium | 211mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.