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+ servings

Bell Pepper and Beef Taco Skillet with Chipotle Cashew Cream

This recipes is adapted from Ali Maffucci's beautiful book Inspiralize Everything. I changed a few things. First, I used my own taco seasoning blend because I already had it on hand. Pick up a copy of the book to get Ali's! I also added the corn to the skillet with the other veggies instead of par-boiling it separately. As you know, I hate dishes. To make it dairy-free, I omitted the cheese and topped the taco skillet with a chipotle cashew sauce. To make fully Paleo, simply omit the corn!
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4


  • 1 tablespoon taco seasoning (see note above)
  • 1/2 cup raw cashews
  • 1/2 pound lean ground beef
  • Sea salt and pepper
  • 3 large garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, sliced
  • 2 large bell peppers (I used yellow and orange), cored and spiralized (use blade A of the Inspiralizer, if using)
  • 2 roma tomatoes (I used 1 pint cherry tomatoes), seeded and chopped
  • 1 large ear of corn, kernels removed
  • 1 tablespoon fresh lime juice
  • 1 chipotle pepper from a 7-ounce can of chipotles in adobo sauce

to serve

  • 1 avocado thinly sliced
  • 1 lime, cut into wedges
  • 2 tablespoons fresh chopped cilantro leaves and/or chopped scallions


  • Mix together the taco seasoning ingredients together in a small bowl.
  • Place the cashews in a medium heatproof bowl and cover with boiling water. Soak for 30 minutes, or until you're finished with the skillet.
  • Place a large 12-inch skillet (preferably, cast iron) over medium heat. When water flicked onto the skillet sizzles, add the beef. Season with salt and pepper. Cook for 5 minutes, or until the meat begins to brown, breaking it apart with the back of your spoon to form bite-sized chunks. Add the garlic and oregano and sauté for 3 minutes more, until very fragrant. Remove the meat mixture to a bowl and set aside.
  • Add the olive oil to the skillet. When it shimmers, add the onion and bell peppers. Sauté over medium-high heat for 5 minutes, or until the vegetables begin to soften. Return the beef to the pan along with the tomatoes, corn kernels, and taco seasoning. Toss together and cook for another 5 minutes, or until the tomatoes have begun to release their juices. Remove from the heat.
  • Meanwhile, drain the cashews and puree them in a food processor or blender with the lime juice, chipotle and 1/3 cup of water. Add more water by the tablespoon until the nut sauce is smooth and you reach the consistency of ranch dressing. Season to taste with salt.
  • To serve, drizzle the skillet with the chipotle cashew cream, garnish with avocado slices, lime wedges and cilantro leaves, and serve with the remaining sauce on the side.


If you don't own a spiralizer, you can simply chop the pepper by hand. But I loved how the veggie ribbons beefed up this skillet recipe even more.


Serving: 4g