Dairy-free*, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo*
Looking for an easy, flavorful Mexican-themed meal for a busy weeknight? Look no further! All you need to do to make this one-pan meal is chop, stir, and serve.
This recipe has two interesting ingredients: garlic scapes and limes. I’d never heard of garlic scapes until this summer when my dad dropped a bag of them off on our doorstep. I learned that certain varieties of garlic plants don’t produce flowers. Instead, they sprout flower stalks, which are known as garlic scapes. These scapes taste like garlic, and when they are removed, they cause the garlic bulb to develop a more concentrated flavor.
Depending on the time of year, you should be able to find them at your local grocery store or farmer’s market. But you could also substitute a couple of garlic cloves instead, and that would work out fine.
This taco skillet is mild, so if you’d turn up the heat, feel free to add some additional cayenne powder, chili powder, or red pepper flakes. We topped ours with aged grass-fed cheddar cheese, but if you’re Paleo or don’t eat dairy, feel free to leave it out.
This recipe makes 4 servings. Or 2 servings if you are super hungry and forget the tortilla chips and salad.
How to Make a Taco Skillet
1 lb grass fed ground beef
1 summer squash, chopped
1 bell pepper, chopped
1 red onion, chopped
3 garlic scapes or cloves, chopped
3 TBS lime juice
2 TBS paprika
1 TBS garlic powder
1 TBS onion powder
1/2 tsp cayenne powder
1 tsp pepper
1 tsp salt
1 cup cheddar cheese, shredded
6 cherry tomatoes, halved
cilantro, to taste
Brown beef over medium heat. Add in remaining ingredients, except for cheese, tomatoes, and cilantro.
Cook over medium heat and stir regularly to ensure everything cooks evenly. When veggies are tender, top with cheese, tomatoes and cilantro.
Serve with a salad or tortilla chips
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