Cheesy Taco Skillet

One pan meals are great. One pan meals that go literally from stove to table are even better. This is how you can successfully have a Taco Tuesday with allll the flavors and only one cast iron skillet to clean.

Three stages of pre-cheese cooking
Finished product, with the most important part: cheeeeese

Start by sautéing one small chopped onion in oil. It takes the longest to cook. Once it’s softened, add the other veg: one chopped bell pepper and one chopped zucchini. Once all the veggies have softened, add 1 lb of ground chicken, along with taco seasoning (use a packet or, like me, standard taco spices of garlic powder, cumin, oregano, chile powder, and cayenne) and let it go, stirring constantly, til the meat is browned. Now it’s time to add a can of diced tomatoes – if you can find fire roasted, that’s even better. Simmer until the liquid reduces. Don’t forget to salt it up. Once it’s all cooked and ready, turn off the heat and sprinkle shredded cheese all over the top. The cheese will melt on its own and you can serve this taco-y goodness straight from the skillet. I served with tortillas, sour cream, and avocado. Green onion would have been great, but I was out.

Bonus: you’re sneaking some extra veggies in there with that zucchini. Are you tricking your fam? Perhaps. But who cares?! The zucc adds some no-carb heft and offers some health benefits. This would be great served over rice (or I bet the rice could be cooked right in there at the tomato stage), but I was trying to be healthier. Instead, I served it inside tortillas…and even just ate it without any sort of shell or starch. It’s not soupy so it’s perfectly delightful all on its own. How delightful? My beau ate six – SIX – tacos.