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Paleo Taco Skillets & Paleo Taco Bowls

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Paleo Taco Skillets & Paleo Taco Bowls are a quick, delicious and easy gluten free, whole 30 and paleo friendly one pot meal the whole family loves!

Paleo taco skillets- this quick and easy dinner is always a huge hit!

I love quick and easy meals on weeknights. Working from home has given me a lot of flexibility when preparing our meals every day, but no matter how well things are going all day long, we invariably fall apart after about 3pm- the kids start getting fussy, some random thing needs my attention, and it’s suddenly 5pm and everyone needs dinner immediately. My husband often comes home and jumps right in to help cooking (he is a fantastic cook and loves cooking), but I try to have dinner done before he walks in so that we can get to the bedtime routine for our kids more quickly. This often results in us resorting to quick processed foods- but we’re really trying to stick to a vegetable-rich, whole foods, paleo-centered diet to feel better. This Paleo Taco Skillets & Paleo Taco Bowls Recipe is a delicious, easy way to fill up- and it takes very little work!

You can make this entire meal in just one pan so you don’t even have a lot to scrub up after dinner for the really crazy nights.

I like to serve up our “tacos” in little bowls on a bed of lettuce or baby kale and greens mix similar to a Chipotle burrito bowl without the rice or beans. There are so many veggies in this dish you’re getting a big, fiber-packed, nutrient dense meal!

You can also sub out the ground beef for ground chicken or turkey to make this a little bit leaner if reducing calories is important for you.

 

Paleo taco bowls- a delicious easy and guilt free dinner!

 

To season our tacos, I use Primal Palate’s Paleo Taco Seasoning– you can find pre-packaged gluten free taco seasoning packets in the store, but you’ll want to look closely for soy ingredients. It’s so easy to make your own, I’d check out Primal Palate’s recipe.

This one pot paleo taco skillet is so delicious!

If you love this recipe, check out the easy to follow video, and be sure to give it a thumbs up and follow my YouTube Channel for more!

I’m also using canned diced tomatoes with green chilies- be sure to check labels if you have a severe gluten or soy allergy. You can also just toss in two large diced tomatoes and some diced green chilies to be sure you’re skipping any additional additives. I just like to keep canned tomatoes on hand because they are so easy to toss into meals.

Paleo Taco Skillets & Paleo Taco Bowls
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb lean ground beef (chicken, or turkey)
  • 1 large onion, diced
  • 2 large bell peppers, diced
  • 2 zucchinis, diced
  • 1 can diced tomatoes and green chilies
  • Primal Palate's taco seasoning
  • 3 cups baby kale and greens mix or other salad
Instructions
  1. In a large pan, add ground meat, crumble, and brown.
  2. Drain off excess fat.
  3. Add diced onion, zucchinis, and peppers and cook until soft and browned.
  4. Add tomatoes and stir.
  5. Mix in taco seasoning- add a tbsp water if needed to mix.
  6. Keep on stove until taco mix has fully incorporated tacos.
  7. Add salad or greens to a bowl, and spoon taco mixture over the top.
  8. Serve and enjoy!
Nutrition Information
Serving size: 471g Calories: 308 Fat: 7.7 Carbohydrates: 20.5 Fiber: 5.4 Protein: 39.1

 

 

Quick and easy paleo taco skillet- a delicious, family pleasing one pot meal!

 

 

15 thoughts on “Paleo Taco Skillets & Paleo Taco Bowls”

  1. Prep time is much too short for all that chopping.. Picture shows green onions but recipe is one large onion..Liked it better than I expected. Was skeptical about kale bit it worked.

  2. This is delicious ! I made it with two pounds of meat and added shredded carrots to the meat, onions, and pepper. Easy to fix – we ate for dinner, lunches, and snacks. Spices can be adjusted and jalapeño added separately . Thanks.?

  3. Hi, I make this recipe somewhat regularly and had a question – could I freeze it? I’m a college student in an apartment and it takes a long time for me to eat a pound of meat, but it’s also inconvenient to not make a whole pound at once. Thoughts on this?

    1. Hi Hanna! I’d make up a big batch of the meat+onions and freeze them in single-serving sizes, and then cook the veggies separately and add back in the meat. I’ve done that numerous times and it works fabulously! Then you could even buy one of those 2 1/2 pound ground beef value packages and make a ton!!

      I’ve frozen and re-cooked peppers with ok results- but if you add zucchini, asparagus, or other veggies- they might become soggy. I prefer the veggies to have a slightly crisp texture, so that’s the way I would go- though technically it will still taste great and work frozen. I think the veggies texture will just get mushy if those are frozen. Since they take a fraction of the time to cook and can add up the amount of food you’re eating without tanking calories, it’s a good option!

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