This Taco Gnocchi Skillet has it all going on in one pan; taco-seasoned protein of choice, plenty of vegetables, pillowy bites of gnocchi, melty cheese, and crushed tortilla chips. This dish is flavorful with fun textures in every bite.
4tablespoonschipotle en adobo pepper sauce (optional, adds heat and smokiness)
1cupOaxaca or Monterey jack cheeseshredded
Crushed tortillas chips or tortilla strips (be generous!)
Instructions
Heat oil in a pan over medium heat (if using a lean protein like ground chicken or turkey). Add ground meat and taco seasoning and cook for 5-7 minutes, using a wooden spoon to break the meat into smaller pieces.
Meanwhile, prepare gnocchi according to package directions. Strain and set aside until needed.
Strain excess grease, if necessary. It’s okay to leave a little bit of grease behind for the next step.
Add the diced onion and green bell pepper to the pan and cook for 3-4 minutes, stirring occasionally.
Add the can of Rotel, can of corn, and chipotle en adobo pepper sauce to the pan.
Lower heat to medium-low and simmer for 8-10 minutes, uncovered. The liquid will reduce down a bit.
Reduce heat to medium-low and add cooked gnocchi. Continue cooking another 2 minutes, gently stirring the gnocchi into the mix.
Remove the pan from heat. Top with shredded cheese and cover with a lid until the cheese melts. For the finale, top with crushed tortilla chips or tortilla strips and dig in!