Beef and Veggie Taco Skillet is not only full of flavor, but is sure to become your new favorite way to eat tacos!! This versatile dish also can be topped with a delicious dairy-free Jalapeño Cheese Sauce!
Super pumped and excited to share this recipe with you guys. As a woman who never skips Taco Tuesday (sometimes it’s held on a Wednesday or Thursday), I am always making several variations of my favorite dinner!
This one is downright deliciously special……..Paleo, Whole30, or not, anyone can get on board with this simple masterpiece. Could it be the addition of the Jalapeño “cheese” sauce?
I can’t be 100% sure, I just know that I’m obsessed.
Just cruising along day 11 on my September Whole30, and I can’t stop eating or thinking about this amazing Taco and Veggie Skillet.
It’s no secret that tacos are my favorite dinner, but doable veggies that can be seamlessly added to a dish for flavor and nutrients, makes this a HUGE WINNER!
Other reasons why my family (and you) should be totally on board with this Beef and Veggie Taco Skillet:
- One Pan….Less mess, easy cleanup!
- Made in less than 30 minutes!! Totally winning.
- Totally versatile: eat over greens for a Whole30 or Paleo dish, or wrap in a tortilla for kids who want more of the taco part
- A Cashew based “Cheesy” Jalapeño Sauce
Can we talk more about this sauce???
For those days when you want a comforting, creamy, sauce without the dairy, this one definitely fits the bill! We get a creamy flavor from the cashews, a cheesy taste from the nutritional yeast, and a little kick from the jalapeños. Just what you need to top your skillet!
Not a fan of jalapeños, leave it off and top with more veggies! Think salsa, guacamole, cilantro, etc.
You guys are going to love this one!
Taco and Veggie Skillet
For the Taco Skillet:
- 2 tbsp avocado oil
- 2 cups diced and peeled sweet potatoes*
- 1 red bell pepper diced
- 1/2 large white onion diced
- 1.5 lbs ground beef
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chipotle chili powder
- 1 tsp chili powder
- 1/2 tsp salt
- 1 14 oz can diced tomatoes
- 1 tbsp apple cider vinegar
- 2 tbsp water or chicken broth
For the Jalapeño "Cheese" Sauce
- 3/4 cup raw cashews soaked in water*
- 1/2 cup water or chicken broth
- 2 tbsp nutritional yeast
- 1 clove garlic minced
- 1/2 tsp salt
- 1 jalapeno diced and seeds removed
- 1 tbsp buffalo hot sauce
Begin by preparing your taco skillet. Heat a large skillet over medium high heat, add oil once hot, then add your vegetables: sweet potatoes, onion, bell pepper.
Cook the veggies for 5-7 minutes, or until softened. Now add the ground beef, and cook for another 5-7 minutes, or until ground beef is no longer pink. Drain any water or fat once the meat is finished.
Now add in spices and salt, tomatoes, then vinegar. Coat the veggies and meat completely, adding water if needed. Simmer to let flavors meld for at least another 5 minutes.
Now make your cashew sauce (optional). Drain the cashews. Add cashews, broth or water, jalapeños, garlic, nutritional yeast, and hot sauce to a high powered blender. Blend until completely smooth, adding additional water if too thick.
Serve your skillet with extra toppings: salsa, guacamole or avocado, and additional jalapeños. Top with cashew sauce (if using).
*Dice your potatoes into smaller pieces so they cook faster. Mine are about 1/2 inch
**Soak cashews in warm water for at least 30 minutes or overnight