Taco Twist Skillet: Taco Tuesday Reinvented
Ah, Taco Tuesday, a tradition in our household. But when I was diagnosed with gestational diabetes during my pregnancy, I thought I had to say adios to my beloved tacos. But guess what? I didn't! I came up with this Taco Twist Skillet - a hearty, satisfying, and flavor-packed dish that was a hit with the whole family. It made Taco Tuesday healthier without compromising on the taste.
A hearty, satisfying, and flavor-packed dish that's perfect for the whole family, and a healthy twist on a classic favorite for those with gestational diabetes
- 1 lb Ground Turkey
- 1 Packet Taco Seasoning
- 1 Bell Pepper, diced
- 1 Onion, diced
- 1 cup Shredded cheese (I prefer cheddar, but feel free to get wild with it!)
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- Mini orange and red peppers or lettuce cups for serving
Heat the olive oil in a large skillet over medium heat. Add the ground turkey, season with salt, pepper, and taco seasoning, and cook until no longer pink
Add the diced bell pepper and onion to the skillet. Cook until they're soft and slightly caramelized. This should take about 5-7 minutes
Sprinkle the shredded cheese over the top of the turkey and veggies. Cover the skillet and let it cook until the cheese is melted and bubbly
Serve your taco skillet with mini orange and red peppers or stuff them into lettuce cups. Enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave.
