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Mexican Skillet Recipe

A simple, hearty, yet lightened up meal, this cheesy one pan wonder Mexican Skillet is so easy and full of ground turkey, vegetables, and plenty of cheese!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: cheesy, ground turkey, One Pot
Servings: 6 people
Calories: 413kcal
Author: Jennifer Debth


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 yellow onion diced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 1 (15 oz) can diced tomatoes undrained
  • 3/4 cup uncooked brown rice
  • 2 1/2 cups chicken broth + more as needed
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon sea salt more or less to taste
  • 1/2 teaspoon black pepper
  • 1 (15 oz) can black beans drained and rinsed
  • 1 cup non fat plain greek yogurt
  • 1 cup shredded Sargento® Fine Cut Shredded 4 Cheese Mexican blends + more for sprinkling on top

Optional Additional Ingredients


  • Heat a large, oven safe skillet over medium heat.
  • Add in oil, turkey, onions, and peppers and saute together until meat is cooked and veggies are tender, about 7 minutes.
  • Stir in diced tomatoes, rice, chicken broth and seasonings.
  • Bring to a simmer.
  • Once simmering, lower heat to medium/low - low, cover and simmer for about 60 minutes, or until rice is tender. Stir every 10-15 minutes to prevent sticking.*
  • Preheat oven to 400 degrees F.
  • Remove skillet from heat and stir in black beans, greek yogurt, and one cup of cheese.
  • Taste and re-season if necessary.
  • Top with more cheese and bake in preheated oven for 10 minutes.
  • Top with pico de gallo (optional, but recommended), and serve as is, or serve with tortillas or tortilla chips!


*If the liquid has fully absorbed and the rice still hasn't cooked fully, add in liquid 1/4 cup at a time, cover, and let the liquid absorb for 5 minutes. Repeat as needed until rice is tender.


Calories: 413kcal | Carbohydrates: 44g | Protein: 36g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 984mg | Potassium: 948mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1565IU | Vitamin C: 34.7mg | Calcium: 240mg | Iron: 4.8mg