Turkey Taco and Cauliflower Rice Skillet (20 Minute Meal!)


This Turkey Taco and Cauliflower Rice skillet is an easy 20-minute dinner that is bursting with flavor, naturally low carbs and high in protein, and great for meal prep.

258 CAL 18g CARBS 7g FAT 32g PROTEIN 1

If you are looking for a new way to enjoy Tex-Mex flavors, this quick and easy Turkey Taco Cauliflower Rice Skillet is the perfect healthy dinner.  It’s made with a delicious combination of lean ground turkey, taco seasoning, bell peppers, onion, salsa, and cauliflower rice.  Add all your favorite taco toppings, including cheese, avocado, sour cream, jalapenos, pickled onions, cilantro, and more.

I have been making this easy turkey cauliflower rice skillet dish on repeat for the past few weeks. It is perfect for meal prep and so easy to customize for the whole family.

Add canned beans or cooked brown rice for a more filling option. Serve with warm tortillas for quick and easy veggie-packed tacos. Or turn it into an easy burrito bowl with all your favorite toppings. Plus it only tastes better after a night in the fridge. 

Why You’ll Love this Turkey Taco Cauliflower Rice Skillet

This is quickly climbing the ranks as one of my all-time favorite light and healthy meals

  • Ready in 20 minutes with only 6 main ingredients: This is a meal I can always throw together!  Grab some ground meat, frozen cauliflower rice, taco seasoning, salsa,  and whatever veggies you have. In twenty minutes, dinner is one.
  • Easy to customize: Although this recipe is naturally low-carb, it’s easy to modify it to suit any needs or preferences. Add beans, quinoa, or cooked rice. Swap in a different ground meat or cooked chicken.  Change up the salsa and veggies. Add your favorite toppings or change the way you serve it. 
  • Great for meal prep: This is one of my favorite options for meal prep. It only tastes better after a night in the fridge and can be served in many different ways, from bowls to tacos to quesadillas. 

Ingredients for taco turkey and cauliflower rice skillet including ground turkey, salsa, onions, pepper, taco seasoning, avocado, and cauliflower rice.

Ingredients and Swaps

Here is everything you need to make this tasty dish.

  • Ground turkey: I normally make this with ground turkey, but it also tastes delicious with ground beef, ground chicken, or sofritas-style tofu. For a bit more flavor, use ground turkey with a higher percentage of fat.
  • Bell peppers and onions: Diced bell peppers and onions—any type—can be used to add flavor to the turkey and cauliflower rice. Add minced garlic, carrots, celery, peas, corn, or mushrooms.
  • Taco seasoning: I have always preferred homemade taco seasoning, but store-bought taco seasoning also works great. You can also add your own combination using chili powder, cumin, paprika, garlic powder, onion powder, oregano, and red pepper flakes for extra heat.
  • Cauliflower rice: Frozen cauliflower rice is the easiest option, but you can also make cauli rice from scratch.
  • Salsa: I usually make this with thick and chunky salsa, but you could swap in drained diced tomatoes with green chilies. If you swap in a thinner salsa or enchilada sauce, skip the chicken broth so it isn’t too liquid.
  • Chicken broth: Cauliflower rice is very bland on its own, so it’s important to add flavor every chance you get. Chicken broth is an easy option to do just that. If your cauliflower rice tends to get watery, skip the broth completely. You may also want to skip the water if your taco seasoning doesn’t contain a thickening agent like cornstarch.

Ground taco turkey and cauliflower rice in tomato salsa in a large skillet.

How to Make Ground Turkey and Cauliflower Rice Taco Skillet

This is seriously the easiest one-pan meal. Here is how to make it.

1. Saute the onions and pepper

Start by sauteing the onions and bell peppers in a hot skillet until they soften. If you add any additional vegetables to the skillet, add them here. If you add garlic, add it during the last minute of cooking to ensure it doesn’t burn.

2. Brown the turkey taco meat

Add the ground turkey and taco seasoning. Cook with a wooden spoon, breaking the meat up as it browns. This normally takes 6-8 minutes. Taste and make sure the turkey has a good flavor.

3. Cook the cauliflower rice

Add the cauliflower rice, salsa, and water/broth if using. Cook for bout 5 minutes until the cauliflower rice is tender. 

Important: If you aren’t using taco seasoning with a thickener (like cornstarch), skip the extra broth/water, or the skillet may come out soupy. If there is too much liquid, drain the extra before serving or turn up the heat to evaporate some of the liquid. Just be careful not to burn the turkey-cauliflower mixture.

Best Toppings for this Taco Skillet

Like any good tacos, the magic in this dish comes with the toppings. 

  • Shredded cheese or queso cotija
  • Avocado or guacamole
  • Pickled onions or green onions
  • Jalapenos
  • Sour cream or Greek yogurt
  • Hot sauce
  • Black olives
  • Shredded lettuce or cabbage
  • Fresh cilantro
  • Lime wedges

Cauliflower rice turkey taco skillet in a bowl with sour cream, jalapenos, cilantro, and shredded cheese.

Serving Ideas

There are so many ways to serve this dish. Here are some of our favorites:

  • Tacos with corn tortillas, flour tortillas, or low carb tortillas
  • Grain bowls with cooked white rice, brown rice, quinoa, or beans
  • Quesadillas in regular or low carb tortillas with shredded cheese
  • Taco salads with crunchy Romaine, tomatoes,shredded cheese, and baked tortilla chips
  • Burritos with sliced avocado, black beans, extra salsa, and cheese
  • With scrambled eggs served on baked tostadas for tons of protein

Storage and Leftovers

This turkey taco and cauliflower rice skillet keeps in the fridge in an airtight container for 4-5 days. Leftovers can also be stored in the freezer for up to 3 months. 

Defrost overnight in the fridge or reheat on low heat in the microwave or in a skillet.

Frequently Asked Questions

Here are the most common questions about making this skillet.

The easiest way to make cauliflower rice from scratch is with a food processor. Add the florets to the food processor and pulse it into small pieces. You can use the grater for more uniform pieces or just blitz it in the bottom of the food processor. Work in batches and make sure not to overfill the bowl of the food processor or the bottom florets will turn into mush.

You can also make cauliflower rice with a box grater, Use the medium-sized holes on a box or cheese grater to grate the cauliflower into small, rice size pieces. Just be careful of your hands when doing this since it is easy to cut yourself.

The most common reason that cauliflower rice turns out soggy or watery is that it is cooked too long. The longer it cooks, the softer it will become. Try to cook it quickly and if needed, drain off any excess liquid. Frozen cauliflower rice is always more liquidy than fresh.



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