I created this easy one pot taco skillet in partnership with Good Cook. All opinions and recipes are my own.
School is almost out, and it is about to be the busiest season of the year for us. Between Summer outings, camping, going on adventures and more we are going to have a pretty full schedule. You know I love cooking, but who wants to spend all day in the kitchen when the sun is shining and the pool is calling their name? Not me, so I have been experimenting with consolidate my favorite recipes into quick one pot meals for the family. Guess what? I think I have found a favorite, and since I just got a box full of new kitchen tools for Good Cook’s Build Your Ultimate Kitchen Drawer event I decided to try them out and share the recipe for my deliciously easy One Pot Taco Skillet! It combines tacos (my favorite) and pasta (my other favorite) into one ah-mazing dish! Check it out below.
Easy One Pot Taco Skillet
You will need:
- 1 can of black beans
- 1 can yellow corn
- 1 green bell pepper
- 1 small tomato
- 1/2 jalapeno (optional)
- 1 cup veggie meat substitute – I use MorningStar Farms crumbles (or meat if you’re a carnivore)
- 3/4 cup salsa (I use Publix Greenwise Market brand)
- 1 can tomato sauce
- tsp garlic
- avocado
- cilantro
- shredded cheddar cheese
- large flat bottom skillet
So to make this super easy dish start by dicing up your bell pepper, tomato and jalapeno and combining them in a large skillet along with your black beans, corn and (optional) crumbles. Measure out your garlic and pepper and toss them in too.
Next add in your salsa and tomato sauce. Oh, and do you see that can opener down there? It is one of the items that came in my Good Cook kitchen drawer box (details below) and It pretty much rocks my world – super smooth cutting and it leaves NO sharp edges. Do you know what that means? I can reuse the cans for my craft projects without worrying about cutting myself or the kids. Awesome!
So anyway, back to our recipe! Once everything is in your pot, heat it over medium-high for a good 15 minutes, stirring frequently.
If you want to keep it to a true one pot dish then you can skip this part, but it makes it so good that I just had to include it – while your veggies are cooking, boil up 2 cups of penne noodles to use as a bed for your veggie mixture. (I don’t like to overpower the taco goodness, so I use 1/2 cup of penne to 1 cup of taco skillet mix.)
Serve it either on the penne noodles, on top of a warm tortilla or in a bowl then top it with diced avocados, cheese and cilantro. Doesn’t it just look delicious?!
This dish is FULL of big flavors without all the bad stuff – I mean, it’s all veggies, no butter, no salt and no gross chemicals so you can eat as much as you want without feeling guilty! And guess what else? It is a fabulous picnic dish perfect for sharing! You can customize it so many different ways, add this, take out that, serve it with pita chips, use it as a dip, the possibilities are endless.
