Creamy Buffalo Turkey Taco Skillet

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 511kcal

Author: Lauren

This Creamy Buffalo Turkey Taco Skillet is a quick, high-protein one-pan dinner made with lean ground turkey, bold buffalo flavor, and a creamy, cheesy sauce. Ready in about 30 minutes, it's an easy weeknight meal the whole family will love.

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Ingredients

2/3 cup dry rice (120g)
1 tsp. olive oil (5g)
1 red bell pepper (150g) diced
1/2 medium red onion (100g) diced
1 lb 93/7 ground turkey
1 packet reduced-sodium taco seasoning
1 cup corn (135g) defrosted from frozen
1 (15-oz) can black beans drained & rinsed
1/4 cup mild buffalo sauce (60g)
1/4 cup plain Greek yogurt (60g)
1/2 cup shredded Mexican blend cheese (56g)
Optional for topping/garnish: ranch drizzle, green onions, avocado, cilantro, lime

Instructions

Cook rice according to package directions and set aside.
Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook for 3–4 minutes, until softened.
Add ground turkey and cook, breaking into small crumbles, until no longer pink.
Reduce heat to low. Stir in taco seasoning, corn, black beans, buffalo sauce, and cooked rice until well combined and heated through.
Stir in the Greek yogurt until creamy. Sprinkle cheese over top, then cover for 2–3 minutes, or until melted.
Top with green onions, a drizzle of ranch, or extra buffalo sauce, if desired.
Serve as a bowl with extra cheese and Greek yogurt or sour cream, scoop it up with tortilla chips, or stuff it into a tortilla. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium-low heat until warmed through. If the mixture thickens after chilling, stir in a splash of milk or chicken broth while reheating to bring back the creamy consistency.

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