We’re celebrating today because – wait for it – this is my 100th BLOG POST!!!! What?!? How did that happen! And, surprisingly, we’re not celebrating with a dessert – we’re celebrating with a super easy Healthy Taco Skillet – bad planning on my part, I know!
Oh well – I promise I’ll make it up to you on Friday. I’m posting my favorite dessert EVER which, funny enough, is already on the blog. But – that post is SUPER old and the pictures are not great so I’m giving it a refresh! Stay tuned.
Let’s talk taco skillet. This baby is paleo, whole30, and gluten-free! It’s also dairy free!
This meal is so easy to throw together. Cook your meat (ground beef or turkey both work well!), add some spices, spinach and tomatoes. Then, you make little hollowed-out spaces for your eggs to nestle in and ya bake the whole thing for 10 minutes. That’s it!
Dinner in a flash. A colorful, veggie-filled, healthy flash of awesome-ness. Because you are awesome and you’re going to nourish your body with some veggie-loaded goodness.
Guys – I’m TERRIBLE at getting enough servings of veggies in every day. I’m always looking for creative ways to sort of trick myself into eating more veggies. This taco skillet is totally one of those things. I don’t really like spinach by itself, but if you give me a plate piled high with ground turkey, spices like chili powder, cumin, and garlic, a soft egg, some blistered cherry tomatoes, AND spinach? I am all in. Yep yep yep. I am 100% down with this Healthy Taco Skillet.
And, you know what I always say. If Grant eats (devours) something that is packed with veggies? You know it’s good!
And may I direct your attention to that yolk? You’re welcome.
Healthy Taco Skillet
- 1 lb ground turkey or ground beef
- 2 tbsp olive oil
- 1/4 of a yellow onion, diced
- 1 tsp minced garlic or 1 clove, minced
- 1/2 tsp salt
- 1/4 tsp of black pepper
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 2 1/2 cups fresh spinach
- 1 1/2 cups cherry tomatoes
- 4 eggs
- OPTIONAL TOPPINGS:
- green onion
- Prep: Preheat the oven to 400 degrees. Heat the oil in a large cast iron skillet (I used my 12-inch skillet) over medium-high heat. Add the onion, garlic, and turkey and cook, stirring occasionally and breaking up the large pieces with your spatula, until the onions are translucent, and the meat is done. Add the spices, and stir to combine. Add the tomatoes and spinach. Cook, stirring, until the spinach is just wilted. Make 4 indentations in the mixture, and crack one egg into each of these holes.
- Bake: Transfer the skillet to the oven, and bake for 10-12 minutes, or until the tomatoes look blistered and the eggs are set. Top with avocado and green onions.
- Store: Leftovers can be stored in an airtight container in the fridge for 2 days. I think the eggs would get weird after that - but we usually eat this all within 2 days anyways.
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