20-Minute Taco Skillet

20-Minute Taco Skillet

You’ll want to bookmark this recipe with dinner on the table in 20 minutes! This is the easiest taco skillet made with pantry ingredients! My favorite hack is swapping rice for a packet of Right Rice; it’s made with chickpea flour and adds 40 GRAMS of protein into the meal (plus a ton of fiber). The best part is topping it off with whatever fits your macros: Pico, guac, sour cream, cheese, or chips for some crunch!


MACROS: 383 cal/ 9g F/ 36g C/ 34g P (w/o toppings)



  • 1lb 93% lean ground turkey

  • 1 can Rotel

  • 1 packet Spanish or Original Right Rice

  • 1 ½ cups chicken broth

  • ½ packet taco seasoning*

  • Preferred toppings like lettuce, pico, cheese, guac, sour cream, chips


  1. Brown the turkey inside a skillet and drain excess fat.
  2. Add Rotel, Right Rice, taco seasoning, and broth into the skillet and stir.
  3. Bring it to a boil, then cover. Simmer over low heat for 10 minutes or until the moisture’s absorbed and the rice is tender.
  4. Top it off and enjoy!

*If using Spanish Right Rice, add half a packet of seasoning. If using original Right Rice, use it all.

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