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Prep Time: 5 minutes |
Cooking Time: 20 minutes |
Makes 2 to 4 servings |
Description of Fody’s One Pan Beef Taco Skillet
Looking for an easy taco bowl recipe? This gluten-free one-pan beef taco skillet is going to be your new go-to for a taco Tuesday meal! Coming together in less than 30 minutes and with virtually no mess (spoiler alert: it’s taco meat on rice, so you don’t even have to worry about spills while eating!), you'll be tempted to enjoy this flavorful dish multiple nights a week. Featuring Fody’s Taco Seasoning, Taco Sauce, and Mild Salsa, the only thing you’ll be missing from this easy taco bowl is the post-meal bloat!
Fody’s One Pan Beef Taco Skillet Ingredients:
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1 lb ground beef
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½ red bell pepper, seeds removed and diced
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½ green bell pepper, seeds removed and diced
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1 jalapeno, seeds removed and diced
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½ cup frozen corn
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½ cup Fody’s Taco Sauce
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½ cup water
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1 tbsp Fody’s Taco Seasoning
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½ cup shredded cheddar cheese
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½ cup Fody’s Mild Salsa
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1 ½ cups white rice, cooked, for serving
Directions for Fody’s One Pan Beef Taco Skillet:
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Heat 1 tbsp Fody’s Shallot Infused Olive Oil in a large skillet over medium heat. Add the ground beef and break it up with a wooden spoon. Add diced peppers and jalapeno to the skillet, stirring frequently until the meat is cooked through, about 8 minutes.
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Add Fody’s Taco Sauce, water, and Fody’s Taco Seasoning, and bring the mixture to a boil.
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Once boiling, reduce to a simmer, add in frozen corn, and cover. Simmer for about 5-7 minutes until the corn is tender.
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Remove from heat and sprinkle in shredded cheddar cheese. Top with Fody’s Mild Salsa and serve over a bed of rice.
Meal Prep and Leftover Ideas for Your Taco Skillet
This One-Pan Beef Taco Skillet is perfect for Low FODMAP meal prep and busy schedules, making it one of those dependable weeknight dinner ideas you’ll want to keep on repeat. Leftovers can be stored in an airtight container in the refrigerator for 3–4 days, making this dish a convenient option for quick lunches or easy Low FODMAP dinner recipes throughout the week.
For reheating, the microwave or stovetop works best. Gently warm the taco skillet until heated through, adding a splash of water if needed to prevent the mixture from drying out. Freezing isn’t recommended, especially if tortillas are mixed in, as they can become soggy once thawed and affect the texture.
Leftovers are incredibly versatile. Turn them into a Low FODMAP taco bowl by serving the mixture over freshly cooked rice or spooning it into a baked potato for a comforting twist. You can also wrap the filling in gluten-free tortillas for burrito-style wraps, serve it over mixed greens for a taco salad, or use it as a flavorful topping for nachos.
For smoother weeknight dinners, batch-cook the beef mixture in advance and prep the toppings. Having everything ready means this One-Pan Beef Taco skillet comes together even faster when time is tight.
