One Pan Taco Skillet (gluten free)
This recipe is a breeze to whip up and utilizes simple ingredients for a delicious and satisfying meal. Feel free to adjust the spice level and toppings to your liking! The recipe comes together quickly, perfect for busy weeknights when time is at a premium. Adjust spice levels, toppings, and protein options to suit individual preferences and dietary needs. Doubling the recipe yields leftovers for quick lunches or another easy dinner, minimizing future cooking needs.This recipe is gluten free and nut free. It can be made dairy free, low carb, low fat, vegan and vegetarian.
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 salsa or enchilada sauce or taco sauce
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.