Taco Skillet
Taco night is a favorite in our house, but let’s be real—sometimes you just need something quick, healthy, and still super satisfying.
Enter this taco skillet!
It’s loaded with lean protein and veggies, so you’re getting all the good stuff, but it’s also ridiculously easy to throw together. Perfect for those nights when you’re juggling a million things but still want to feed your family something nutritious.
What I love most? The kids are obsessed with it, and it’s versatile enough to enjoy in lettuce cups, taco shells, or just on its own.
Plus, it’s one of those recipes that’s great for meal prep—make a double batch and you’re set for leftovers.
Top it with avocado, cilantro, or a splash of Primal Kitchen’s cilantro lime dressing for extra flavor.
Makes 3-4 servings
Ingredients:
1 pound of bison (or protein of choice)
1 large sweet potato
1 bell pepper
1 medium onion
1 zuchinni (medium)
1 tbsp taco seasoning (you can make your own, but I’m currently loving Siete’s pre-made version, as you don’t need much)
1 cup pinto beans (soaked) (Eden’s canned beans are pre-soaked)
Primal Kitchen cilantro lime dressing (optional)
Directions:
Start by chopping the onion, bell pepper, sweet potato and zucchini up into small pieces (when short on time or making in bulk, you can speed this process up with a food processor).
Lightly coat your pan with avocado or olive oil.
Cook your protein of choice (I used bison here) until cooked through.
Then add in your taco seasoning + veggies (and beans if using). Continue stirring until everything has softened (about 5 min).
To serve, you can add to lettuce cups, taco shells (I prefer Siete’s grain-free version), or enjoy by itself. For extra flavor, you can top with cilantro lime dressing (I love Primal Kitchen's version), avocado slices, or cilantro.