Taco Skillet
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By Alyssa Rivers
on Apr 01, 2024 |
This flavorful Taco Skillet has all of the things that you love about tacos in an easy to make skillet meal! Packed with ground beef, rice, bell peppers, black beans, diced tomatoes and cheese, it’s sure to become a new family favorite!
Skillet meals are my go-to for busy weeknights. There’s usually very little prep needed and cleanup is a breeze! Try our Queso Chicken Skillet, Unstuffed Pepper Skillet, or this Italian Orzo and Sausage Skillet next!
What’s a Taco Skillet?
Taco night just got better with this incredibly delicious Taco Skillet! You will love all of the Mexican flavors from the seasoned ground beef, colorful veggies, shredded cheese and your favorite toppings. It doesn’t get any easier than this hearty weeknight dinner made all in the same skillet. It’s ready to enjoy in just over 30 minutes with very little effort and your family will love it!
There’s so many creative ways to serve this taco meal, too! You can certainly eat it as-is with tasty sides. Since it already includes rice and beans, we typically like to pair it with a light salad like this cucumber tomato salad or this avocado tomato arugula salad. For some crunchy texture, it’s so good spooned into taco shells for the ultimate taco dinner! It’s also great wrapped up in tortillas, burrito-style! You can make quesadillas with it, or simply make it a dip and enjoy it with tortilla chips. If you’re craving comforting Mexican food, add this recipe to your weekly menu asap!
Ingredients Needed for a Taco Skillets
This taco skillet recipe is one of those “throw everything into the pan” kind of dinners that’s so simple to make! And the best part is, it’s super satisfying, tasty and filled with cheesy Tex-Mex flavor. See the recipe card below for exact measurements.
- Olive Oil: For sautéing the beef and vegetables.
- Ground Beef: We typically use lean ground beef. If you use higher fat beef, it may be necessary to drain off the fat from the meat before adding the taco seasoning.
- Onion and Garlic: Gets minced and sautéed with the meat mixture to give it savory flavor.
- Bell peppers: One red bell pepper and one green bell pepper add color, texture and flavor.
- Seasoning: The only spices you’ll need is your favorite taco seasoning! Make it homemade for the BEST taste!
- Rice: You can use any cooked rice. This instant pot rice is quick and easy to prepare!
- Tomatoes: Fire roasted diced tomatoes and chiles adds a bit of spice and texture to the filling. Use mild or hot, depending on your spice preference.
- Black Beans: Adds plant-based protein and a boost of fiber. You can use any type of beans you prefer; pinto beans would be great.
- Cheese: Mexican four cheese blend is delicious in this taco skillet recipe and melts wonderfully!
- Toppings: Add any favorite taco toppings! We love freshly chopped cilantro, sliced avocado or guacamole and sour cream. Serve with lime wedges and squeeze that fresh lime juice over the top for extra freshness and flavor!
Let’s Make Dinner!
This skillet meal is so quick and easy! Start by browning the meat and sautéing the veggies. Then, stir in the other ingredients and cook until warm and the cheese is melty. It’s the perfect dinner for busy families!
- Sauté: Add the oil to a large skillet and heat over medium-high heat. Then add in the ground beef, onion, red bell pepper, and green bell pepper. Sauté everything together until the beef is evenly browned and the vegetables are tender.
- Season: Add the garlic and taco seasoning then sauté for 1 minute.
- Tomatoes & Beans: Add tomatoes, and black beans then stir to combine.
- Add Rice: Stir in the cooked rice and sauté everything together for another 5-8 minutes.
- Add Cheese: Remove the skillet from heat, spread the cheese across the top of the skillet and cover until the cheese has melted.
- Serve: Top the taco skillet mixture with the toppings and enjoy!
Brown the beef and veggies. Add the garlic and taco seasoning.
Add the beans and tomatoes then stir to combine.
Stir in the rice.
Sprinkle with shredded cheese.
Helpful Tips
This one-pan taco dish is super easy to make, but here are a few tips and ways you can change it up to make it your own!
- Ways to Serve: Enjoy any way you prefer, I suggest filling taco shells with it but you can eat it as is, dip some tortilla chips in it, or roll it into a burrito!
- Different Protein: Any ground meat works great in this recipe! Sometimes we use ground turkey, ground chicken or ground bison.
- Make it Spicy: For an extra kick, use the hot version of taco seasoning and diced tomatoes with green chiles, add in some diced jalapeños while cooking the beef, or drizzle your serving with hot sauce!
- Change the Cheese: Try using shredded Monterey Jack or Pepper Jack cheese to switch up the flavor!
- Grating Cheese: If you have the extra time, shred the cheese from a block for the best flavor and melting.
Storing Leftovers
This taco skillet is so crowd-pleasing, I’m not sure that there will be leftovers! But if there are, this is the best way to store it for a ready-to-go lunch or dinner the next day!
- In the Refrigerator: Place any leftovers in an airtight container and store in the fridge for up to 3 days.
- In the Freezer: Transfer to an airtight freezer-safe storage container and place in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- To Reheat: You can gently rewarm individual servings in the microwave or transfer and reheat in the oven at 350 degrees F until warmed through. If it becomes overly dry, add a splash of water or broth.
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Add the oil to a large skillet and heat over medium-high heat. Add in the ground beef, onion, red bell pepper, and green bell pepper. Sauté everything together until the beef is evenly browned and the vegetables are tender.
Add the garlic and taco seasoning then sauté for 1 minute.
Add tomatoes, and black beans then stir to combine.
Stir in the cooked rice and sauté everything together for another 5-8 minutes.
Remove the skillet from heat, spread the cheese across the top of the skillet and cover until the cheese has melted.
Top the taco skillet mixture with the toppings and enjoy!
Store leftovers in the fridge in an airtight container for up to 3 days.
This taco skillet is meant to be enjoyed any way you prefer, I suggest filling taco shells with it but you can eat it as is, dip some tortilla chips in it, or roll it into a burrito!
Calories: 370kcalCarbohydrates: 27gProtein: 21gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 60mgSodium: 300mgPotassium: 451mgFiber: 6gSugar: 3gVitamin A: 934IUVitamin C: 33mgCalcium: 189mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.