Beef and Veggie Taco Skillet

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! Made in one pan and less than 30 minutes, this east dish makes a great weeknight meal.

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: Tacos!

While I am a huge fan of taco-ing any way possible (The BEST Instant Pot Loaded Taco Soup, Taco Salad with Chipotle Ranch, Sheet Pan Shrimp Tacos, or even my Trader Joe’s Taco Bake), nothing beats a skillet loaded with perfectly seasoned beef and veggies. 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. As a nutritionist, I have come to the realization that tacos are one of the healthiest meals you can make at home (restaurants not so much). It’s an easy way to pack in protein and veggies, but also makes you feel satisfied with all of that extra spice. This recipe is no exception!

Why Beef and Veggie Taco Skillet?

Other reasons why my family (and you) should be totally on board with this Beef and Veggie Taco Skillet:

1. One Pan….Less mess, easy cleanup!
2. Made in less than 30 minutes!! Totally winning.
3. 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
4. A Cashew based “Cheesy” Jalapeño Sauce

The Sauce is Boss: 

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.

Serving and Storing:

• Serving: serve hot and add any additional toppings! I love fresh cilantro, avocado, salsa, green onion, and even pickled jalapenos.
• Storing: Store in the fridge for up to 5 days. This recipe is fantastic for meal prep! You can make on the weekends and enjoy throughout the week. Be sure to keep the cheese sauce in a seperate container. You can also freeze for up to three months (do not freeze with the cheese sauce)

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Taco and Veggie Skillet

One Pan and less than 30 minutes is all you need to make this easy Beef and Veggie Taco Skillet! You'll love the addition of cashew Jalapeno "cheese" sauce to seal in all the yummy flavor.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 485 kcal

Author Amy Rains

5 from 8 votes

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Ingredients

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

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 

5. Serve your skillet with extra toppings: salsa, guacamole or avocado, and additional jalapeños. Top with cashew sauce (if using).

Recipe Notes

*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

Calories 485kcal

Fat 35g

Saturated fat 11g

Trans fat 1g

Cholesterol 81mg

Sodium 581mg

Potassium 722mg

Carbohydrates 19g

Fiber 4g

Sugar 4g

Protein 25g

Vitamin A 7471%

Vitamin C 30%

Calcium 56%

Iron 5%