A healthy taco skillet recipe, packed with protein, veggies, and gluten free! Cooked entirely out of one skillet, and topped with lettuce, avocado, and a special spicy sauce!
- 1-1.5 lb organic ground beef
- 1 cup quinoa uncooked
- 2 1/4 cups bone broth
- 1 bell pepper chopped
- 1/2 red onion chopped
- 1 tbsp EVOO or avocado oil
- 1 lime (1/2 for veggies, 1/2 for sauce) juice
- 3/4 cup crumbled feta
- 2-3 cups iceberg lettuce chopped
- 1/2 cup cilantro chopped
- 1 avocado sliced
- 1 tsp paprika
- 2 garlic cloves chopped
- 1/2 tsp salt, pepper, and red crushed peppers each
- 1/4 tsp cayenne pepper
- 1/4 cup Chipotle Tabasco
- 1/2 lime juice
- 1/4 tsp salt, pepper, and garlic powder each
- 2 tbsp plain greek yogurt
Preheat oven to 350 degrees F.
In a large skillet or baking dish, mix together uncooked quinoa and broth. Using your hands, pull apart ground beef into small chunks and lay on top of quinoa and broth. Sprinkle seasoning mix over ground beef.
Bake for 30 min.
While skillet is baking, prep veggies and spicy sauce. Take chopped veggies and add to mixing bowl. Mix with oil and lime juice and set aside.
For spicy sauce, mix together all ingredients in a small bowl, then set aside.
When skillet is done baking, stir in veggies. Bake again for 20 min, stir halfway through.
When skillet is done baking, top with half of the spicy sauce, cheese, lettuce, and avocado. Add additional spicy sauce on top, and save some on the side for individual use.