Friendly Feasting: Skillet Taco Bake
I’m completely obsessed with this recipe! I make it at least once a month, and it gives me 4-5 servings. Mix everything up in a skillet and you’re set! I like to eat this with Ezekiel tortillas but it’s great as is or on lettuce too.
The Kitchen’s Skillet Taco Bake https://www.foodnetwork.com/recipes/skillet-taco-bake-5423377
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped (not hot but can omit or use jalapenos)
- 1 ½ lbs ground turkey or chicken
- 2 Tbsp chili powder
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp crushed red pepper flakes
- ½ tsp paprika
- ¼ tsp ground cayenne
- 5 oz. can fire-roasted tomatoes
- ½ cup cooked black beans, drained and rinsed (I omit this)
- Optional: Nutritional yeast flakes to add some cheesiness
Heat oil in a large cast-iron (I use a nonstick) skillet over medium-high heat. Add the onion, bell pepper, and poblano and cook until softened, about 5 minutes. Add the ground meat and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add all the spices and stir to combine. Add the tomatoes, beans (if using), and nutritional yeast flakes (if using) and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes. Serve right from the skillet!
Makes 4-6 protein/veggie servings (plus one carb total if adding beans). I’ve added diced jalapenos for more spice but this recipe is pretty phenomenal as is! Feast from a skillet, feast on taco flavors, and as always…FEAST ON!!!
~Coach Lauren