Veggie Taco Skillet
Ingredients
- 16 oz. lean ground turkey breast
- 1 packet low-sodium taco seasoning
- 2 bell peppers, chopped (any colors)
- 1 yellow onion, chopped
- 1 12 oz. bag bag frozen riced cauliflower
- 2 cups salsa
- 1 cup reduced fat Mexican cheese, shredded
Instructions
- Spray a large skillet with cooking spray, add diced onions and peppers, cook over medium heat for 2-3 minutes.
- Add ground turkey and taco seasoning packet to skillet. Break up turkey and allow to cook until no longer pink (about 8 minutes).
- Once turkey is cooked, add bag of frozen riced cauliflower to skillet, allowing to cook over medium/low heat until softened.
- Once rice is softened, add salsa to skillet. Mix all ingredients until well combined.
- Turn heat to low and allow to simmer for 3-5 minutes, or until hot. Top with cheese, serve, and enjoy!
Notes
If you want to add more volume and carbs to your Veggie Taco Skillet, you can add in some white or brown rice. Or, grab some tortilla chips and use them for scooping or crumble them on top for a crispy crunch.
This recipe can be saved in the refrigerator for up to 4 days in an airtight container.
Nutrition information will vary depending on the brands used.
Nutrition
Calories: 317kcalCarbohydrates: 16gProtein: 33gFat: 14g
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