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Ground Turkey Queso Cauliflower Rice - Comforting, Creamy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean recommended for moisture)
  • 2 cups riced cauliflower (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 bell pepper (any color), diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth (or water)
  • 1/2 cup canned diced tomatoes with green chiles (drained)
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar or pepper jack
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (optional)
  • Optional toppings: sliced green onions, jalapeño, avocado, hot sauce

Method
 

  1. Heat the pan. Set a large skillet over medium-high heat. Add olive oil and let it shimmer.
  2. Brown the turkey. Add ground turkey, breaking it up with a spatula. Cook until no longer pink and lightly browned, about 5–7 minutes. Season with a pinch of salt and pepper. Transfer to a plate if your pan is crowded.
  3. Sauté the veggies. In the same skillet, add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Add the spices. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the veggies so the spices bloom and become fragrant.
  5. Cook the cauliflower rice. Add riced cauliflower to the pan. If frozen, no need to thaw. Pour in chicken broth to help steam. Cook 4–5 minutes, stirring, until tender and most liquid is gone.
  6. Bring back the turkey. Return the browned turkey and any juices to the skillet. Stir in the drained tomatoes with green chiles.
  7. Make it queso-creamy. Lower heat to medium-low. Add cream cheese cubes and stir until melted and smooth. Sprinkle in shredded cheese and stir until glossy and combined.
  8. Finish with tang. Off the heat, stir in Greek yogurt (or sour cream) and lime juice. Taste and adjust salt, pepper, or spices as needed.
  9. Garnish and serve. Top with cilantro, green onions, or jalapeño if you like. Serve right from the skillet.