Tex-Mex · main

One-Pan Turkey Taco Skillet

One-Pan Turkey Taco Skillet reads allium 4.4, umami 4.0 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 4.3 / 10
• Sour & Bright — 2.2 / 10
• Bitter & Earthy — 3.1 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Allium 4.4 · Umami 4.0 · Salinity 3.7 · Richness 3.7 · Sweetness 3.6 · Earthy 2.6 · Smoke 2.3 · Fruity 2.3 · Herbaceous 2.3 · Heat 2.2 · Sourness 1.9 · Warm Spice 1.7 · Nutty 1.3 · Bitterness 1.1 · Citrus 0.9 · Floral 0.6

What's in it (16)

• olive oil — 14 g
• turkey meat — 454 g
• yellow onion — 110 g
• red bell pepper — 100 g
• garlic — 9 g
• chili powder — 30 g
• cumin — 5 g
• smoked paprika — 5 g
• salt — 6 g
• long-grain white rice — 177 g
• tomatoes — 411 g
• low-salt chicken broth — 414 g
• black beans — 425 g
• frozen corn kernels — 237 g
• shredded reduced-fat mexican cheese blend — 170 g
• scallions — 200 g

Time & effort: about 49 min (43 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 131.5 kcal, 9.8 g protein, 2.3 g fat, 19.1 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Heat the olive oil in a large, deep 12-inch skillet with a lid over medium-high heat until shimmering. Add the turkey in large clumps and let it cook undisturbed until deeply browned on the bottom, about 4 minutes, then break it up and continue cooking until no longer pink and it reaches 165°F internally, about 3 minutes more. Transfer the turkey to a plate, leaving the fat in the skillet.
2. Add the onion and bell pepper to the fat remaining in the skillet; cook over medium heat, stirring occasionally, until softened and lightly golden at the edges, 5-6 minutes.
3. Stir in the garlic, chili powder, cumin, and smoked paprika; cook, stirring constantly, until fragrant and the spices darken slightly, about 1 minute.
4. Add the rice and stir to coat every grain in the fat; toast, stirring often, until the edges of the grains turn translucent, about 2 minutes.
5. Return the turkey and any accumulated juices to the skillet along with the diced tomatoes; pour in the broth and salt, scraping up any browned bits from the bottom of the pan. Bring to a boil over high heat, about 2 minutes.
6. Reduce the heat to low, cover, and simmer undisturbed until the rice is tender and most of the liquid is absorbed, 18-20 minutes.
7. Remove the skillet from the heat, keep it covered, and let rest 5 minutes so the rice finishes steaming evenly.
8. Fold in the black beans and corn, cover, and let sit off the heat until warmed through, 2-3 minutes.
9. Sprinkle the cheese evenly over the top, cover, and let stand off the heat until melted, about 3 minutes.
10. Season with more salt to taste, scatter the scallions over the top, and serve straight from the skillet with lime wedges for squeezing.

Dishes with a similar flavor shape

• Vegetarian Jambalaya — Cajun/Creole
• Cajun Vegetable Gumbo with Okra and Tomatoes — Cajun/Creole
• Maque Choux Succotash Skillet — Cajun/Creole · Cajun
• Vegetarian Red Beans and Rice — Cajun/Creole
• Loaded Veggie Chili with Cornbread — American

Keep reading: what allium, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.