Grain Free Taco Skillet

Looking for a one dish meal for those busy weeknights? My Taco Skillet recipe will be sure to fill all of the bellies at the table, while also making clean up easy and breezy. Dig in and enjoy!

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Taco nights are the best nights at my home. My kids go straight for a basic quesadilla, and my husband and I spice it up week to week. I love experimenting with different Mexican inspired recipes. To me, there is nothing better than getting creative in the kitchen. Cooking is very therapeutic for me.

For this recipe you just need a skillet. One dish meals are the best, because clean up is a breeze. This is especially convenient for weeknights when the daily routine is always in hustle mode. What’s great about this recipe is that it’s packed with flavor, and it keeps well for leftovers the next day.

I love using Siete brand products for all my taco night needs. For this recipe I used their cassava flour tortillas, mild taco seasoning, red enchilada sauce, and their cashew queso blanco dip for a topping. You can’t go wrong with any of their products. If you are following a Paleo and gluten free diet then most of their products will be staples in your kitchen. You can find Siete at Whole Foods, Stop and Shop, and Target to name a few places.

I hope you enjoy this Mexican inspired comfort meal that is packed with flavor for nights when you have a hankering for tacos. Serve this alongside sour cream, sliced jalapeños, chopped romaine, lime wedges, and cilantro. Maybe, even serve up a margarita or two!

Grain Free Taco Skillet

Mindful Living With Amanda
Grain Free
Course Main Course
Servings 6 Servings

Ingredients
  

  • 1 pound ground turkey
  • 1 tbsp avocado oil
  • 4.5 oz canned green chiles
  • 1 tbsp taco seasoning
  • 1/2 cup gluten free refried beans
  • 1 cup raw cheddar cheese, shredded
  • 15 oz red enchilada sauce
  • 8 grain free tortillas

Optional toppings

  • shredded romaine, sour cream, jalapeños, sliced radishes, avocado, Siete cashew queso

Instructions
 

  • Preheat the oven to 375 degrees
  • Heat the avocado oil in a skillet over medium heat
  • Brown the turkey with the green chiles and taco seasoning until cooked through. Once the turkey is no longer pink, remove the meat mixture from pan and turn off the heat.
  • Add 1/3 of the enchilada sauce to the bottom of the skillet, and spread it out evenly.
  • Add 4 of the tortillas on top of the sauce, and spread 1/4 cup of the beans on top. Layer on half of the turkey mixture, and pour another 1/3 of the enchilada sauce on top. Finish the layer with a sprinkle of 1/2 cup of the shredded cheese. Repeat this layering process again for the second layer.
  • Bake for 15 minutes in the preheated oven until the cheese is melted and bubbling.
  • Serve with the optional toppings and enjoy!

Notes

The brand of cheese I used is Organic Valley’s Raw Grass-Fed Cheddar.  For the tortillas I used Siete’s cassava flour tortillas. I also used Siete for the taco seasoning, enchilada sauce, and the queso blanco topping. 

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