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One-Skillet Taco Bake (gluten-free)

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This One-Skillet Taco Bake is a must-make weeknight dinner recipe. This meal is ready in under 30 minutes, is made with all gluten-free ingredients and it’s great for the whole family.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 4

Ingredients

Scale
  • 2 tablespoons olive oil or avocado oil
  • 1 small zucchini, finely diced
  • 1 small white onion
  • 2 garlic cloves, minced
  • Sea salt and black pepper
  • 1 lb ground turkey, chicken or beef
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3 tablespoons tomato paste
  • 3/4 cup chicken, beef or vegetable broth
  • 1 cup shredded cheddar cheese
  • For serving: avocado, jalapeños, sour cream, cilantro, tortilla chips

Instructions

  1. Preheat oven to 375 degrees F
  2. Head oil over large cast-iron skillet over medium heat
  3. Add zucchini, onion and garlic and cook for about 5 minutes, stirring occasionally
  4. Add in the ground meat and spices and cook everything together so the meat is no longer pink (I use a meat masher!)
  5. Stir in tomato paste and broth and mix all together
  6. Cook over medium low heat until broth has reduced, stirring occasionally
  7. Remove skillet from heat and add cheese across then bake in oven for about 10 minutes. I like to broil for 1-2 minutes so the cheese bubbles a bit
  8. Serve with desired toppings and fixings while warm!

Notes

*Store leftovers in fridge for 5 days. Reheat in microwave

  • Author: Rachel

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