What size and type of canned tomatoes work best for Moms Taco Skillet?

A 14.5-ounce can of fire roasted diced tomatoes is ideal for Moms Taco Skillet. Fire roasted tomatoes add a smoky flavor and enhance the overall taste of the dish. Using this specific size also helps maintain the balanced liquid content in the recipe, ensuring the skillet cooks evenly without becoming too watery.

How many servings does Moms Taco Skillet make, and what is the serving size?

Moms Taco Skillet serves 4 people. One serving is approximately one-quarter of the entire skillet. This portion size provides enough food for a satisfying meal while fitting well into typical meal planning and calorie counting.

Can Moms Taco Skillet be adapted for low-carb or gluten-free diets?

Yes, Moms Taco Skillet can easily fit into low-carb or gluten-free diets. Instead of traditional tortillas or rice, serve the skillet in lettuce wraps or alongside steamed vegetables. Ensure that any seasoning mixes used are gluten-free and check canned ingredients for additives that could contain gluten.

What calorie and nutrition information is available for Moms Taco Skillet?

While exact calorie counts aren’t provided, the recipe is compatible with popular portion control programs like the 21 Day Fix and Hammer and Chisel, offering container counts for tracking. To estimate calories, consider the main ingredients like ground meat, tomatoes, and cheese, and adjust based on serving size and added sides.

What are some easy side dishes to serve with Moms Taco Skillet besides rice or tortillas?

For alternatives to rice or tortillas, try serving Moms Taco Skillet with fresh lettuce wraps, roasted vegetables, or a simple salad with avocado and lime. These options add texture and nutrition, complementing the dish’s flavors while keeping the meal light and fresh.

Moms Taco Skillet Recipe With Ground Beef And Bold Flavor

Ingredients

Scale

1 pound lean ground beef

2 cloves garlic, minced

1 yellow and/or 1 red bell pepper, chopped

1 large zucchini, quartered and sliced

½ red onion, diced

1 can (14.5 ounces) diced tomatoes with fire-roasted style, drained

1 teaspoon oregano

1 teaspoon onion powder

2 teaspoons chili powder

Sea salt and black pepper, to taste

1 cup Monterrey Jack cheese, shredded

Fresh cilantro, chopped, to taste

1 can diced green chilis optional for extra spice

Cook Mode Prevent your screen from going dark

Instructions

1-Gather all ingredients and chop them as needed, like mincing the garlic and dicing the bell pepper, to keep things organized.

2-Heat a large skillet over medium heat and add the 1 pound lean ground beef, cooking until it’s browned and no longer pink.

3-Stir in the 2 cloves minced garlic, 1 chopped yellow and/or red bell pepper, and ½ diced red onion, sautéing until the veggies soften and release their aromas.

4-Add the 1 teaspoon oregano, 1 teaspoon onion powder, and 2 teaspoons chili powder, along with sea salt and black pepper to taste, mixing well to coat everything evenly.

5-Mix in the 1 large quartered and sliced zucchini and the drained 14.5 ounces diced tomatoes with fire-roasted style, letting it simmer for a few minutes.

6-Sprinkle 1 cup shredded Monterrey Jack cheese over the top and cover the skillet to melt it smoothly; if using, add the diced green chilis for an extra kick.

7-Finish with fresh chopped cilantro to taste, then remove from heat and serve hot.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🌶 Adjust chili powder and green chilis to control the spiciness according to your preference.
🥄 Use lean ground beef to reduce fat and make the dish healthier.
🧀 For a different flavor, try substituting Monterrey Jack cheese with cheddar or pepper jack cheese.

Author: Brandi Oshea
Category: Main Course
Method: Skillet Cooking
Cuisine: Mexican