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A wooden spoon dishing out some of a taco skillet in a cast iron skillet.
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Easy And Delicious Beef Taco Skillet

Full of warm Mexican spices, pops of sweet corn and savory ground beef, this taco skillet will be your summertime go-to.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican
Keyword: taco skillet
Servings: 6 Servings
Author: Lisa Bass

Equipment

Ingredients

  • 1 pound lean ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1 14 ounce can black beans, rinsed and drained
  • 1 cup frozen corn or canned corn
  • 1 14 ounce jar of salsa
  • 4 medium flour tortillas cut into quarters
  • ¾ cup Monterey Jack cheese shredded
  • ¾ cup cheddar cheese shredded

Instructions

  • Add the ground beef and diced onion to a large cast iron skillet over medium heat. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened, about 8–10 minutes. Drain excess fat if needed.
  • Stir in the garlic and chopped red bell pepper and cook for 2–3 minutes, until fragrant and slightly softened. Add the paprika, cumin, and chili powder and stir for 30 seconds to toast the spices.
  • Add the black beans, corn, and salsa and stir until well combined. Let the mixture simmer for several minutes, until heated through.
  • Tuck the quartered tortilla pieces evenly throughout the skillet so you get bits of tortilla in every bite.
  • Sprinkle the shredded cheese evenly over the top and place the skillet under the broiler for 3–5 minutes, until the cheese is melted and bubbly.
  • Serve topped with chopped green onions and sliced jalapeños, if desired.

Notes

  • The salsa adds most of the moisture and flavor to the skillet, so use one you already enjoy eating on its own. A thicker salsa will make the skillet heartier, while a thinner salsa creates a saucier texture. 
  • This recipe reheats well for lunches the next day. The tortillas soften more as it sits, giving leftovers an almost enchilada-style texture. 

Nutrition

Serving: 1Serving | Calories: 322kcal | Carbohydrates: 21g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 401mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1435IU | Vitamin C: 29mg | Calcium: 257mg | Iron: 3mg