One Pan Taco Skillet

I often feel like I’m rushing to get dinner made because I’m so hungry, and that usually makes for a hangry me. This is THE best meal to make for those nights when you’re rushing to eat something wholesome and delicious, but also quick!

The great thing is that you can use what is available to you. If you have other vegetables in the fridge, you can feel free to use them. For the ground meat, you can vary this depending on what you have on hand. The biggest thing is to make sure that you are using quality meats. Look for pasture raised and finished. The amino acid and fatty acid profiles of grass fed meats is less inflammatory than a conventionally raised, grain fed cut of meat.

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One Pan Taco Skillet

Author: Marissa Balleza

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This is the perfect meal for when you are hungry and in a rush to get dinner on the table. It's a veggie packed, filling and balanced meal that you can whip up in less than 20 minutes!

Ingredients

Ingrediednts

• 1 lb of ground meat (use a high quality organic pasture raised meat, I like beef or turkey)
• 1 Sweet Potato (shredded or thinkly sliced into flat cubes)
• 2 zucchinis (shredded and strained)
• 1 yellow bell pepper
• 1 red bell pepper
• 3 cups spinach (I prefer to chop mine up)
• Siete Taco Seasoning (to taste, I usually use ~1/2 of a packet)
• 1/4 cup chopped cilantro (optional)
• 1-2T Avocado Oil for cooking

Instructions

Instructions

1. Preheat avocado oil in a cast iron skillet on medium-low heat on the stove top. Once the oil is heated, cook your ground meat till browned. If there is a lot of liquid, strain the excess liquid out. Remove the meat from the skillet.
2. Add 1 T of Avocado oil back to the skillet. Add your chopped/shredded sweet potatoes. Cook for about 3 minutes, or until browned. Cover with a lid for an additional 2-3 minutes. (to help soften the inside of the sweet potato) If needed, add a dash of water to help the sweet potato cook and "steam" a little. Once the potatoes have softened, remove the lid. Add an addition 1 T of avocado oil, and add in the zucchini (make sure you have strained it!) and bell peppers. Cook for 3-4 minutes, or until they have cooked down. Strain out any excess water (if needed, as zucchini can hold a lot of water).
3. Add the ground beef back into the skillet. Sprinkle about half of the Taco Seasoning over the skillet, and thoroughly mix all of the ingredients. Add more taco seasoning if desired and adjust to taste. Once thoroughly mixed, add the spinach to the skillet. Continue to cook until the spinach has wilted. Once the spinach has wilted, mix the cilantro in and remove from heat.
4. Top with cheddar cheese if desired (for vegan, substitute vegan cheddar cheese if desired) Enjoy over a bed greens, in a grain free taco shell or as is! This goes great with chunky guacamole and grain free tortilla chips, like Siete.

Notes

I like to use Siete taco mix, because they have a clean ingredient list with real foods. You can use others, just try to choose options without preservatives and added sugars.

Be sure to strain your shredded zucchini before adding it to the skillet. I like to squeeze it with my hands to extract as much water as possible.

If you are serving with guac and chips, try grain free options like Siete (they have really yummy, minimal ingredient chips and tortillas)

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Tag @MB Health on instagram and hashtag it #buffalocaulibites