Gluten-Free Taco Skillet
- Katie Gallagher
- Nov 27, 2025
- 1 min read
Quick and easy gluten-free taco skillet with ground beef, tomatoes, lettuce and cheese is a flavorful one-pan meal ready in 30 minutes— perfect for busy weeknights.
Gluten-Free Taco Skillet is a an easy one-pan meal that is quick, easy, and ready in about 30 minutes. This recipe is adapted from one of Grandma Helen’s favorite weeknight dinner recipes. I often double the recipe and divide the leftovers into single-serving containers.
The key to making this dinner is a great non-stick sauteuse pan with a lid. For doubling the recipe, I use a large, 7-quart Calphalon sauteuse pan, but an 5-quart non-stick chef pan will work fine for the default recipe (4 servings).
To simplify this recipe, choosing a lean ground beef, 90% or higher. With a lean beef, often, you have little or no fat to drain from the beef and onions before adding the rest of the ingredients. You can certainly use a higher fat meat that will be more cost effective, but have a can or jar on had and a strainer to carefully drain the fat.
recipe
1
Gluten-Free Taco Seasoning
Ortega taco seasoning is currently gluten-free. Always double-check and feel free to use any gluten-free alternative you prefer.
2
Leaner Beef, Less Work
If you use 92-96% lean beef (and even often 90%), you should not need to drain the fat. Anything lower than 90% lean will require draining fat.
3
Personal Preference for Petite Diced
I really like to use petite diced tomatoes, but you can find large packs of regular diced tomatoes at big box stores like Costco.
4
No Instant or Minute Rice
Use regular long grain rice (ex. Uncle Ben's). Don't use instant or minute rice.
Notes
1
Brown lean ground beef with diced onion, breaking up beef well. (Drain fat if necessary.)
2
While browing the beef, drain diced tomatoes reserving the juice from the can.
Add water to the tomato juice to make 2.5 cups of liquid.
3
Add tomatoes, liquid, rice, and taco seasoning to the beef. Stir well. Bring to a boil.
4
Reduce heat to low, cover, and simmer until liquid is absorbed. About 20-25 minutes. Stir occasionally.
5
Top with lettuce and cheese. Turn off the heat. Cover until cheese melts. About 5-10 minutes. Serve.
Instructions
1 medium diced onion
1 can petite diced tomatoes (14.5 oz)
1 cup dry white long grain rice
1 package or 1/4 cup GF Ortega taco seasoning
1 cup shredded cheese (Mexican blend or Colby Jack)
2 cups+ shredded iceberg lettuce
1 lb. lean ground beef (90% lean or leaner)
Gluten-Free Taco Rice Skillet
Gluten-Free Taco Skillet
Grandma Helen
Quick and easy gluten-free taco skillet with ground beef, tomatoes, lettuce and cheese is a flavorful one-pan meal ready in 30 minutes— perfect for busy weeknights.
4 Servings
492 Calories / Serve
Prep Time
10 min
Cooking Time
35 min
Rest Time
0 min
Total Time
45 min
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