Are you craving a delicious, hearty meal that's both quick to make and completely gluten-free? Look no further! This one-pan taco skillet with ground beef is the perfect solution for busy weeknights. It's packed with flavor, easy to customize, and requires minimal cleanup – a win-win-win for busy cooks. This healthy meal is a fantastic example of easy recipes and best recipes that don't compromise on taste. Get ready for a flavor explosion!
Ingredients:
- 1 lb ground beef (80/20 blend recommended)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet taco seasoning (ensure gluten-free)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups gluten-free corn tortillas, cut into strips (or use your favorite gluten-free tortilla chips)
- ½ cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish, optional)
Instructions:
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Brown the Beef: Heat a large skillet (oven-safe preferred) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
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Sauté the Vegetables: Add the chopped onion and bell pepper to the skillet and cook for 3-5 minutes, or until softened.
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Simmer the Taco Filling: Stir in the diced tomatoes (both cans), black beans, Rotel, taco seasoning, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld.
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Add the Tortilla Strips: Stir in the gluten-free tortilla strips. If using tortilla chips, add them during the last 2-3 minutes of cooking.
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Optional Broil: For extra crispy tortillas and melted cheese, transfer the skillet to a preheated broiler for 2-3 minutes, watching carefully to prevent burning. Top with shredded cheddar cheese during the last minute of broiling.
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Serve and Garnish: Remove from the oven and garnish with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired. Serve immediately and enjoy your delicious, gluten-free taco skillet!
Cooking Tips:
- For a spicier dish, add a pinch of cayenne pepper or use a spicier taco seasoning.
- Feel free to add other vegetables like corn, mushrooms, or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Chicken Taco Skillet: Substitute 1.5 lbs of cooked chicken breast, shredded, for the ground beef.
- Vegetarian Taco Skillet: Omit the ground beef and add 1 cup of cooked quinoa or brown rice for extra protein and texture.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
Note: Nutritional information will vary depending on the specific ingredients used.
This quick dinner idea is perfect for a busy weeknight, and is sure to become a family favorite. It’s a delicious dish that demonstrates how easy homemade cooking can be while offering healthy meals for the whole family. Enjoy this simple and satisfying ground beef gluten-free recipe!