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5 from 8 votes

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 Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Keyword: Dairy-Free, gluten-free, Paleo, Whole30
Servings: 6
Author: Amy Rains

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

  • 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).

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

Nutrition

Calories: 485kcal | Carbohydrates: 19g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 581mg | Potassium: 722mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7471IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 5mg