As someone who is gluten free and allergic to almonds it is so important to me to provide easy gluten free recipes without tree nuts. This One Pot Cheesy Taco Skillet recipe is gluten free and nut free. This delicious recipe can be made dairy free, low carb, low fat, vegan and vegetarian.
This One Pot Cheesy Taco Skillet recipe is a breeze to whip up and utilizes a handful of ingredients for a delicious and satisfying meal. Feel free to adjust the spice level and toppings to your liking! This taco night recipe comes together quickly, perfect for busy weeknights for the whole family, just like my gluten free chicken taco rice casserole!
Even picky eaters will love this simple recipe. Adjust spice levels, toppings, and protein options to suit individual preferences and dietary needs.
why you’ll love this recipe
- Minimal Prep: Chopped bell peppers and onions can be prepped in advance or used frozen for added convenience. Shredded chicken leftovers are perfect, eliminating extra cooking time.
- Easy Steps: Each step builds on the previous one, with simple mixing and simmering involved. No complicated techniques or fussy ingredients to worry about.
- Precooked Ingredients: Using pre-cooked chicken and rice cuts down significantly on active cooking time. Sauteing the bell pepper and onions takes around 5 minutes, simmering with cheese and sauce adds another 5-7 minutes, bringing you well within the 15-minute mark.
- Streamlined Process: Cooking everything in one pan eliminates the need to boil rice separately or dirty additional pots and pans.
- Minimal Cleanup: Washing a single pan is significantly easier than cleaning multiple pots and utensils, saving valuable time and effort.
- Easy Storage: Leftovers of the One Pot Cheesy Taco Skillet can be stored directly in the same pan, minimizing container usage and simplifying meal prep.
- Lean Protein: Using skinless, boneless chicken breast keeps the fat content low.
- Lightened Cheese: Opt for reduced-fat cheddar cheese or a blend with lower fat content to maintain a lighter feel.
- Sauce Savvy: Choose a low-fat enchilada sauce or make your own with healthier ingredients like tomato paste, salsa and homemade taco seasoning with garlic powder, onion powder, paprika and chili powder.
- Cheese Alternatives: Substitute the cheddar cheese with dairy-free cheese shreds or crumbled tofu for a vegan option.
- Doubling this easy recipe yields leftovers for quick lunches or another easy dinner, minimizing future cooking needs.
ingredients & substitutions
Cooked, shredded chicken: Leftovers, rotisserie, or baked work great. You can also cook chicken with chicken broth in the slow cooker to make your own shredded chicken. You can also use ground turkey, ground chicken or lean ground beef.
Chopped peppers and onions: Green, red, or orange peppers work. Use frozen mix for speed.
Cooked white rice: Brown rice or quinoa are healthy swaps.
Cheddar cheese: Use shredded cheddar cheese or a mexican cheese blend. Reduced-fat or dairy-free alternatives work too.
Enchilada sauce: Salsa verde or taco sauce are good substitutes.
Lettuce, salsa, avocado, sour cream, cilantro, jalapenos, green chilies, green onions: Pick your favorite taco toppings! Go dairy-free with plant-based yogurt or guacamole.
taste & texture
This One Pot Cheesy Taco Skillet delivers a fiesta of flavors in every bite. Savory chicken mingles with sweet peppers and onions. Creamy cheese and tangy sauce add richness. Soft rice completes the base. Each mouthful offers a satisfying blend of textures: tender chicken, crisp veggies, fluffy rice, and melty cheese. Spice it up with salsa, hot sauce or jalapenos, or keep it mild.
directions
Step 1
Heat one tablespoon of olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the yellow onion or white onion and pepper, and cook until softened and translucent, about 5 minutes.
Step 2
Increase heat to medium-high and add the cooked chicken. Stir to heat through and break up any large pieces.
Step 3
Add the cooked rice and stir to combine with the chicken and vegetables. Cook for 1-2 minutes, allowing the rice to warm through.
Step 4
Drizzle the enchilada sauce on top.
Sprinkle lots of cheese evenly over the mixture.
Step 5
Reduce heat to low, cover the pan, and simmer for 5-7 minutes, or until the cheese is melted and bubbly.
Step 6
Remove from heat and let stand for a few minutes before serving.
Top the One Pot Cheesy Taco Skillet with your favorite toppings! Chopped lettuce, salsa, diced avocado, sour cream, chopped cilantro, and jalapenos are all great options.
expert tips & tricks
- You can use any type of cooked chicken you have on hand, such as leftover rotisserie chicken or baked chicken breast.
- Feel free to substitute brown rice for white rice if desired.
- Don’t have enchilada sauce? You can use salsa verde or your favorite taco sauce instead.
- For a vegetarian One Pot Cheesy Taco Skillet, replace the chicken with cooked black beans or pinto beans.
- Add a kick of spice by sprinkling chili powder or cayenne pepper on top before serving.
- Enjoy this dish on its own or serve it with tortilla chips.
how to make this lower carb
Ditch the rice and use cauliflower rice sautéed with a touch of broth instead. Swap corn-based enchilada sauce for salsa verde or a low-carb One Pot Cheesy Taco Skillet.
how to make this low fat or healthier
Opt for lean One Pot Cheesy Taco Skillet, skinless chicken breast and reduced-fat cheddar cheese.
how to make this vegan
For a vegan One Pot Cheesy Taco Skillet, replace the chicken with cooked black beans or crumbled tofu. Swap cheddar cheese for a dairy-free alternative like shredded cashews or nutritional yeast. Top with plant-based sour cream and guacamole.
how to serve, store and meal prep
Serve this One Pot Cheesy Taco Skillet straight from the pan with your favorite toppings like lettuce, salsa, and avocado.
Leftovers of the One Pot Cheesy Taco Skillet store well in an airtight container in the fridge for up to 3 days.
For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. To reheat, thaw frozen portions in the fridge overnight or microwave on low power until warmed through.
For meal prep, portion the One Pot Cheesy Taco Skillet mixture into individual containers before adding the cheese and sauce. Freeze these portions and assemble them fresh with toppings when ready to eat. This makes for quick and convenient weekday lunches or dinners!
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One Pot Cheesy Taco Skillet (gluten free, dairy free option)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 bell pepper any color, chopped
- 1 pound shredded chicken cooked
- 1 cup white rice cooked
- 1 cup cheddar cheese dairy free or fat free
- 1/2 cup enchilada sauce mild, medium, or hot
- Optional toppings: chopped lettuce, salsa, diced avocado, sour cream, chopped cilantro, jalapenos
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and pepper, and cook until softened and translucent, about 5 minutes.
- Increase heat to medium-high and add the cooked chicken. Stir to heat through and break up any large pieces.
- Add the cooked rice and stir to combine with the chicken and vegetables. Cook for 1-2 minutes, allowing the rice to warm through.
- Drizzle the enchilada sauce on top.
- Sprinkle the shredded cheddar cheese evenly over the mixture.
- Reduce heat to low, cover the pan, and simmer for 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from heat and let stand for a few minutes before serving.
- Top with your favorite toppings! Chopped lettuce, salsa, diced avocado, sour cream, chopped cilantro, and jalapenos are all great options.
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