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Tuesday, March 20, 2018

Mexican Turkey and Rice Skillet

I normally have most of these ingredients in the house so when I'm in the mood for Mexican, this is easy to throw together. I make my own taco seasoning instead of using the little packets which are high in sodium. You can find that recipe here: Taco Seasoning


  • 2 tsp extra virgin olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 lb Jennie O Extra Lean Ground Turkey
  • 1 1/2 tsps. taco seasoning (if store bought, use reduced sodium)
  • 2 tbsp. tomato paste
  • 1 can sweet corn (I used a Mexican blend)
  • 1 can Hunt's fire roasted diced tomatoes
  • 1 cup Swanson unsalted beef stock
  • 1/4 water
  • 1 cup Kraft fat free shredded cheese


  1. In a large skillet, saute the onion in olive oil over medium heat about 5 minutes.
  2. Add garlic and cook for 1 more minute.
  3. Add in the ground turkey and break it up as it cooks.
  4. Add in tomato paste and taco seasoning. Stir well.
  5. Stir in corn, diced tomatoes, beef broth and water.
  6. Increase heat to medium high, cover and bring to a boil.
  7. Reduce heat, keep covered and simmer for 25 minutes.
  8. Sprinkle with cheese and allow to melt.

Optional toppings:

  • Roasted peppers
  • Cherry tomatoes
  • Black olives (these have points)
  • Jalapenos
  • Scallions

I topped mine with all the optional toppings and served over frozen steamable cauliflower rice (3/4 cup for 0 points).

Without the black olives, this recipe makes 4 servings at 2 points each on Weight Watchers Freestyle Program. 


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